Farro Veggie Bowls
Okay. This is less of a recipe and more of an idea.
But it’s okay because it’s Friday and rules were made to be broken on Friday.
I have been bringing these farro bowls for lunch everyday this week. Lately I’ve been having this craving to up the vegetables in my life and I feel like lunch is the perfect place to intervene.
Lunches are usually more predictable than dinners so I can be sure to get in at least one veggie heavy meal during the day, which just helps me feel good.
This was my first time trying farro and I’m super impressed. It’s like the world’s fluffiest brown rice. Yay for trendy things.
So in addition to the farro, for these bowls you roast up a plethora of vegetables Sunday night. Like when you’re at the grocery store grab one of everything in the produce section and roast it all.
Then roast some chickpeas until crispy and throw everything together. Oh…and add avocado slices on top.
So if you’ve ever read Kath’s blog, you may have come across the term “squiggly line effect.” That post is one of my all time favorite posts. I think it gives a good visual to the “eat everything in moderation” saying and that occasionally indulgences are part of a healthy lifestyle.
For me, these farro bowls are a good baseline meal. A meal that helps me feel satisfied and filled with good for me things (that’s the technical term). A meal I’m happy I’ve eaten when mexican food date night and froyo runs come calling.
- 1 cup uncooked farro
- 2 (15oz) cans chickpeas, rinsed & drained
- chopped vegetables to roast (I used a head of broccoli, head of cauliflower, 2 bell peppers, 2 yellow zucchini)
- 4 tablespoons olive oil, divided
- Cook farro according to package directions.
- Preheat oven to 375ºF. Toss chickpeas with 2 tablespoons olive oil. Spread on a baking sheet and roast for 30 minutes, stirring halfway through. Bake until crispy.
- Meanwhile, place chopped vegetables on a separate baking sheet and toss with remaining olive oil + salt/pepper. Bake until tender, about 30 minutes.