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Fall Farro Grain Bowl with Roasted Veg and Crispy Cheese

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 520
A hearty and colorful grain bowl combining roasted vegetables, tender farro, crispy cheese, and a tangy lemon dressing for a perfect fall meal.

Ingredients

Grains

  • 1 cup uncooked pearled farro (rinsed)
  • 1 can chickpeas (drained and rinsed)

Vegetables

  • 1 small butternut squash (peeled, seeds removed, chopped into ½-inch cubes)
  • 5 tablespoons olive oil (divided)
  • 1 bunch kale (ribs removed, thinly sliced)
  • 4 shallots shallots (thinly sliced)

Dairy & Nuts

  • 6 oz bread cheese (chopped into ½-inch cubes)
  • ½ cup pistachios (roughly chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons honey
  • 1 zest lemon (zest of 1 lemon)
  • 3 tablespoons lemon juice
  • ⅓ cup olive oil

Instructions 

  • Roast butternut squash and chickpeas at 450°F for 22 minutes, tossing with 1.5 tbsp olive oil and seasonings.
  • Cook rinsed farro in boiling salted water for 30 minutes until tender, then drain and fluff.
  • Toss kale with olive oil, salt, and pepper; roast with veggies for another 8-10 minutes. Sauté shallots until crispy, then fry cheese until golden.
  • Whisk dressing ingredients, adjust with lemon juice or honey to taste. Toss all components with dressing and serve.

Notes

For extra crunch, add more pistachios or crispy shallots on top.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Farro, Healthy, Vegetables