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Vegan Farro Bowl

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Servings

2 Servings

Ingredients

  • 3 tablespoons red miso
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • Dash of hot sauce
  • 2 tablespoons water
  • 1 tablespoon orange juice
  • 1 cup farro
  • 2 cups water
  • Juice of ½ a lemon
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups diced butternut squash
  • 2 cups diced carrots
  • 1 red onion thinly sliced
  • 1 large beet top cut off
  • 4 cups finely chopped kale

Instructions

Vinaigrette:

  • In a small bowl or glass jar with a lid, mix miso, vinegar, sesame oil, hot sauce, water, and orange juice together. Set aside or store covered in a jar in the refrigerator for up to 2 weeks.

Farro Bowl:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.Toss squash, carrots, and onion with evoo, salt, and pepper. Wrap beet in foil. Arrange vegetables and wrapped beet on prepared pan. Roast at 375°F for 45 minutes.
  • Meanwhile, place farro and water in saucepan over medium heat and simmer for 25 to 30 minutes, or until the level of water is even with farro. Turn off the heat and cover for 10 minutes, until farro is tender but not mushy. Season farro with fresh lemon juice, 2 teaspoons of evoo, salt, and pepper.
  • Remove veggies from oven to cool. Peel cooled beet and slice into wedges.
  • Toss veggies with vinaigrette. Arrange farro, kale, and vegetables in a bowl and drizzle a little evoo over the top. Or store components in lidded containers in the refrigerator for up to 4 days.
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