gimmesomeoven5.0
Roasted Broccoli Farro Bowls
Nutty farro pairs beautifully with charred broccoli, creamy tahini dressing, and crispy almonds in this satisfying vegetarian bowl that works just as well for meal prep as it does for dinner tonight.
⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Roast the broccoli. Meanwhile, heat oven to 450°F. Mist a large baking sheet with cooking spray. Spread the broccoli florets out evenly on the baking sheet and drizzle evenly with olive oil. Toss until the florets are evenly coated. Season with salt and pepper. Cook for about 15-20* minutes, or until the florets are slightly charred and crispy around the edges.
olive oil2 tablespoons
2
Cook the farro. Cook the farro in a medium saucepan in the vegetable stock (instead of water) according to package directions. Once the farro is al dente, drain off any extra stock. Set aside.
farro (rinsed and drained)1 cupvegetable stock3 cups
3
Prepare the dressing. Whisk all ingredients together until combined.
4
Combine everything together. In a large bowl, combine the cooked farro, roasted broccoli, arugula, chickpeas, red onion, and half of the almonds. Drizzle evenly with the dressing, then toss until combined.
farro (rinsed and drained)1 cupchickpeas (rinsed and drained)1 (15-ounce) can
5
Serve. Serve warm, garnished with the remaining almonds. Or transfer to a sealed container and refrigerate for up to 3 days.
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