Harvest Vegetable Grain Bowls
Serves: 4
Salty, sweet, crunchy, and fork-tender, this Buddha bowl has everything needed to satisfy your taste buds. The crowning glory: honey-roasted crunchy chickpeas to complement gorgeous roasted fall vegetables.
  • Grain Bowls:
  • 1 cup pearled farro
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 2 small delicata squash, halved, seeded, and cut into ½-inch thick slices
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 (4.5-ounce) package Saffron Road honey-roasted crunchy chickpeas
  • Lemon Vinaigrette (recipe below)
  • Lemon Vinaigrette:
  • 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ cup extra-virgin olive oil
  • Salt and pepper to taste
  1. Grain Bowls:
  2. Preheat oven to 425°F. Cook farro according to package directions.
  3. Toss together sweet potatoes, onion, squash, olive oil, smoked paprika, cayenne pepper, and salt and pepper to taste on lightly greased rimmed baking sheets. Bake vegetables 25 minutes or until tender, turning once after 15 minutes, and adding kale during last 3 minutes of baking.
  4. Divide farro and vegetables evenly between serving bowls. Top with chickpeas and drizzle with vinaigrette
  5. Lemon Vinaigrette:
  6. Grate zest from lemon. Squeeze juice to equal 1 tablespoon.
  7. Whisk together lemon zest, lemon juice, mustard, and honey. Gradually whisk in oil until mixture thickens. Season with salt and pepper to taste.
Recipe by Authentic World Cuisine | Saffron Road at https://saffronroad.com/harvest-vegetable-grain-bowls/