Description
Savor the flavors of autumn with this Fall Harvest Farro Bowl, packed with roasted veggies, hearty farro, and delicious seasonings. A wholesome, nutrient-rich meal perfect for the season!
Ingredients
Scale
1 large butternut squash, peeled and cubed
- 1 can 15.5-ounce low-sodium chickpeas (drained and rinsed)
- 2 cups farro
- 1/2 cup pistachios, shelled
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese
- 2 tsp curry powder
- 1 tsp paprika
- 1 Tbsp extra virgin olive oil
Balsamic Dressing
- 2/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 Tbsp honey
- 1 tsp salt
- 1 tsp pepper
Instructions
- Bake butternut squash at 375 for 30-45min until tender
- While baking squash, cook farro as directed on the package
- Mix curry, paprika, and olive oil with chickpeas until well coated, and roast chickpeas on a cookie sheet for 20min at 300
- Place all ingredients in a bowl and lightly toss with balsamic dressing
Notes
This recipe is full of rich sources of plant-based proteins! 
