Happy 2021! I think we can all agree that 2020 was a year we would all love to forget. With the New Year comes resolutions and healthy eating! All year long, I always love making healthy "bowls," but this farro bowl has become a stable of mine for a while now. This healthy farro bowl is perfect for lunch or dinner or anything in between!
Farro Bowl
Serves 4
Ingredients
1 cup dried farro
3 cups vegetable broth
1 cup arugula, divided
¼ cup red onion sliced, divided
1 clove garlic, minced
1 cup olive oil, divided
1 zucchini sliced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
¼ cup cucumber, diced
1 tablespoon lemon juice
1/4 cup halved Castelvetrano olives
1/8 cup feta cheese crumbles
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees F.
In a medium-size saucepan, bring vegetable broth to a boil. Add farro and cook until al dente. In a large bowl, combine garlic, zucchini, red bell pepper, cherry tomatoes, ½ cup olive oil, salt and pepper. Mix to combine coating the veggies. Throw onto a sheet tray and roast for 15-20 minutes.
In a small bowl combine cucumber, lemon juice, ½ cup olive oil, salt and pepper.
To build: divide the farro, roasted veggies, arugula, and red onion in separate bowls. Top with cucumber vinaigrette, feta cheese, and olives.