Nutrition Facts
Roasted Vegetable Grain Bowl
Calories
Protein
FiberNutrition Facts
| Calories | 460 | |
|---|---|---|
| Total Fat | 9.2 g | |
| Saturated Fat | 2.3 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.7 g | |
| Monounsaturated Fat | 4.4 g | |
| Cholesterol | 187 mg | |
| Sodium | 430 mg | |
| Total Carbohydrate | 70 g | |
| Dietary Fiber | 15 g | |
| Sugars | 5.6 g | |
| Protein | 27 g | |
Ingredients
Servings 4
Serving Size 1 cup farro, 1 1/2 cups roasted veg and beans, 2 tablespoons salad dressing
For the Farro
-
2 cups water -
1 cup farro (rinsed)
For the Vegetables
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1 medium sweet potato (cut into 1/2-inch cubes) -
1 small red onion (cut into 1/2-inch pieces) -
1 zucchini (cut into 1/2-inch cubes) -
1 yellow squash (cut into 1/2-inch cubes) -
1 tablespoon extra virgin olive oil -
1/4 teaspoon Kosher salt -
1/8 teaspoon ground black pepper -
1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
For the Eggs
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4 large eggs
For the Dressing
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1/4 cup nonfat plain Greek yogurt -
2 tablespoons low-fat buttermilk -
1 garlic clove -
1/4 cup fresh chives (roughly chopped) -
1/4 cup fresh parsley (roughly chopped) -
1/2 cup baby spinach -
2 tablespoons fresh tarragon leaves -
1/8 teaspoon Kosher salt
For the Bowls
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4 cups baby spinach
Directions
Tip: Click on step to mark as complete.
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Preheat oven to 450掳F and line a large, rimmed baking sheet with foil and place it in the oven while it preheats. -
For the Farro: Bring water to a boil in a medium saucepan. Add farro, reduce heat to a simmer, cover and cook until tender, about 20 to 25 minutes. Drain, then rinse with cold water to cool. -
For the Vegetables: Meanwhile, toss sweet potato, onion, zucchini and squash with oil, salt and the black pepper. Remove baking sheet from the oven and coat generously with non-stick cooking spray. Spread vegetables out evenly onto prepared baking sheet. Roast, stirring once halfway through cooking time, until vegetables are fork-tender, about 30 minutes. Remove baking sheet from oven, add the kidney beans and stir to combine. Return baking sheet to oven and cook an additional 5 minutes. -
For the Dressing: Add the yogurt, buttermilk, garlic, chives, parsley, spinach, tarragon and salt to the bowl of a small food processor and blend, scraping down the sides as needed, until smooth. Transfer to a bowl then cover and refrigerate until ready to use. -
For the Eggs: Bring a small saucepan of water to a simmer over medium-high heat. Use a spoon to gently drop eggs into water; cook for 8 minutes. Drain carefully using a slotted spoon and place eggs in an ice bath to stop the cooking process. Once cooled, peel and slice eggs in half. -
For the Bowls: To serve, divide farro and spinach among serving bowls. Toss vegetables and beans with 1 tablespoon dressing and distribute among bowls. Top with eggs and drizzle bowls with remaining dressing.
