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:

  1. Cook farro according to directions on the package and cool completely.
  2. 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.
  3. While farro and butternut squash are cooling, whisk together the salad dressing.
  4. Add kale to a salad bowl. Pour dressing over kale and toss until kale is evenly coated.
  5. 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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