Harvest Roasted Vegetable Grain Bowl
Ingredients
The vegetables
-
1
whole
sweet potato, diced
-
16
oz.
brussels sprouts, halved
-
1
whole
red onion, halved and quartered
-
1
whole
red pepper, cut into 2” cubes
-
2
tablespoons
olive oil
-
½
teaspoon
ground cinnamon
-
1
teaspoon
salt
The grain
The dressing
-
½
cup
fresh basil
-
2
tablespoons
red wine vinegar
-
2
tablespoons
olive oil
-
2
teaspoons
dijon mustard
-
1
clove
garlic
-
to taste
salt & pepper
The protein
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, combine the sweet potatoes, brussels sprouts, red onion, red pepper, olive oil, ground cinnamon, and salt. Toss to coat.
- Spread the vegetables on a baking sheet and bake for 30 minutes.
- Meanwhile, in a medium saucepan, combine the farro and water. Bring to a boil, then cover and simmer for 30 minutes. Drain excess liquid.
- In a small food processor, blend the fresh basil, red wine vinegar, olive oil, dijon mustard, garlic, salt, and pepper until smooth.
- Mix the dressing into the cooked farro until well coated.
- Serve the roasted vegetables over the farro and top with a cooked egg to your liking.
Nutrition Facts (estimated)
Servings
4
Calories
411
Total fat
20g
Total carbohydrates
47g
Total protein
15g
Sodium
796mg
Cholesterol
186mg
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