Prep these farro grain bowls for easy lunches or weeknight dinners. The bowls are packed with fiber from the whole grain farro, kale, butternut squash and beets; which helps support blood sugar regulation and satiety. Add a source of protein like hard-boiled eggs, baked salmon, or chickpeas to make them a full meal.
Serves 4
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Ingredients:
- ½ cup farro, uncooked
- 8 oz kale, de-stemmed and chopped, about 6 cups
- Butternut squash, peeled and chopped, about 3 cups
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 beets, cooked and chopped
- ½ cup pistachios
- ¼ cup feta cheese
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, pressed
- ½ teaspoon sea salt
- ¼ teaspoon freshly-cracked black pepper
Directions:
- Cook farro according to directions on the package and cool completely.
- Preheat the oven to 425 degrees F. Place the butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, stirring halfway through. Set aside to cool.
- While farro and butternut squash are cooling, whisk together the salad dressing.
- Add kale to a salad bowl. Pour dressing over kale and toss until kale is evenly coated.
- Toss in the cooled farro and butternut squash. Add beets, pistachios, and feta cheese on top and serve.
Recipe from Feel Good Foodie – https://feelgoodfoodie.net/recipe/farro-grain-bowl/
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