Farro and roasted vegetable grain bowl

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A healthy vegetarian lunch or light dinner loaded with whole grains, roasted and fresh veggies and topped with a creamy spinach and kale dip.

Prep Time10

Cook Time20

Total Time30

Yield: 4 servings

Ingredients

1 (8.8 oz.) package quick-cooking farro (about 4-5 cups once cooked)
1 (8 oz.) packaged cremini mushrooms, halved (or quartered if large)
1 bell pepper (any color or a mix), sliced into ¼ inch long pieces
1 medium zucchini, sliced in half across then cut lengthwise into sticks about ¼ inch in diameter
2 teaspoons extra-virgin olive oil
Salt and black pepper, to taste
2 cups fresh baby spinach, roughly chopped
1 cup cherry or grape tomatoes, halved
⅔ cup La Terra Fina Spinach & Kale Greek yogurt dip

Instructions

Preheat oven to 400.
Arrange mushrooms, pepper and zucchini in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast veggies for 20-25 minutes, until tender and slightly browned.
Meanwhile, cook farro according to package directions.
Assemble bowls: Divide cooked farro among 4 bowls. Top with roasted veggies and fresh veggies. Add a pick dollop of the kale and spinach dip to the middle of each bowl (about 3 tablespoons per bowl). Enjoy!

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Notes

I use a bag of quick-cooking farro but you can substitute your favorite kind. You can even switch this out for another grain, such as quinoa or brown rice.

I use cremini mushrooms but regular white button mushrooms would work fine too. So would portobellos!

You can substitute any of the roasted veggies if you want to use your favorites.

I find the dip is plenty of topping to use for this bowl, but if you also want to season the fresh and roasted veggies, you can add a lemon vinaigrette (or just drizzle some olive oil and fresh lemon juice over these bowls). You could also substitute another creamy dip or some hummus.

You can serve this as is for a vegetarian main dish, but you could also add a favorite protein. My easy baked falafel or spicy chicken patties would be great, as would some roasted chicken or salmon. Or add a soft-boiled egg.

If you want to prep this ahead - or reuse the leftovers - just store the cooked quinoa and roasted veggies together to reheat. Then add the fresh veggies and the dip and serve.

Nutrition

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