Cooked - Fall Farro Grain Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Farro Grain Bowls

1.0

1 cup uncooked pearled farro, rinsed

1 can chickpeas, drained and rinsed

1 small butternut squash, peeled, seeds removed, chopped into ½-inch cubes

5 tablespoons olive oil, divided

¾ teaspoon each salt and pepper

1 teaspoon each dried oregano and garlic powder

1 bunch kale, ribs removed and thinly sliced

4 shallots, thinly sliced

6oz bread cheese, chopped into ½-inch cubes

½ cup pistachios, roughly chopped

2 cloves garlic, minced

2 tablespoons honey

Pinch red pepper flakes

Zest of 1 lemon

3 tablespoons lemon juice

⅓ cup olive oil

Cook the farro according to package instructions.
Toss the butternut squash with 3 tablespoons olive oil, salt, pepper, oregano and garlic powder. Roast at 400°F for 20-25 minutes, until tender.
In a large bowl, combine the cooked farro, roasted butternut squash, chickpeas, kale, shallots, bread cheese and pistachios.
In a small bowl, whisk together the garlic, honey, red pepper flakes, lemon zest, lemon juice and remaining 2 tablespoons olive oil. Pour the dressing over the farro bowl and toss to coat.
Serve immediately or refrigerate for up to 5 days.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥣Grain Bowl

CuisineMediterranean

Occasions📆Everyday🍂Fall

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 80 weeks ago

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