Vegetarian Protein Bowl

(7)

This vegetarian protein bowl has everything you need for a complete meal in one bowl. Beans not only boost protein, but also add creaminess to the farro mixture. Chimichurri sauce brightens the dish.

vegetarian protein bowl
Photo: Fred Hardy
Active Time:
30 mins
Total Time:
1 hr
Servings:
4

Ingredients

  • 8 cups water

  • 1 ¼ cups farro

  • 1 (15 ounce) can no-salt-added cannellini beans, rinsed

  • 4 cups cauliflower florets

  • 1 (1 pound) sweet potato, peeled and cut into 1-inch cubes

  • 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided

  • 2 teaspoons lemon-pepper seasoning, divided

  • ¾ teaspoon salt, divided

  • 1 (6-ounce) bunch fresh broccolini, cut into 2-inch pieces

  • ½ cup chopped fresh flat-leaf parsley

  • ¼ cup chopped fresh cilantro

  • 1 tablespoon red-wine vinegar

  • 1 large clove garlic, grated

  • ½ teaspoon crushed red pepper

  • ¼ cup chopped Castelvetrano olives

Directions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Bring water to a boil in a large saucepan over medium-high heat; stir in farro. Return to a boil; reduce heat to medium and cook at a low boil, undisturbed, until the grains have expanded but are still al dente, about 30 minutes, stirring in cannellini beans during the last 5 minutes of cooking. Remove from heat and drain. Cover to keep warm.

  2. Meanwhile, place cauliflower florets and sweet potato on the prepared baking sheet. Drizzle with 1 1/2 tablespoons oil and sprinkle with 1 1/2 teaspoons lemon-pepper and 1/4 teaspoon salt; toss well to coat and spread evenly on the pan. Combine broccolini, 1/2 tablespoon oil and the remaining 1/2 teaspoon lemon-pepper in a medium bowl and toss to coat; set aside. Roast the sweet potato and cauliflower until almost tender, about 20 minutes. Remove from oven and push the sweet potatoes and cauliflower to one side. Add the broccolini to other side of the pan; roast until the vegetables are tender and lightly charred, about 10 minutes.

  3. Meanwhile, stir parsley, cilantro, vinegar, garlic, crushed red pepper, olives and the remaining 1/4 cup oil and 1/2 teaspoon salt together in a small bowl to make chimichurri. Stir 1/4 cup of the chimichurri into the farro mixture.

  4. Divide the farro mixture among 4 bowls and top evenly with roasted vegetables; drizzle with the remaining 1/4 cup chimichurri.

Equipment

Parchment paper

Originally appeared: EatingWell.com, June 2022

Nutrition Facts (per serving)

572 Calories
24g Fat
78g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup farro mixture, 1 1/4 cups vegetables & 1 Tbsp. chimichurri
Calories 572
% Daily Value *
Total Carbohydrate 78g 28%
Dietary Fiber 13g 46%
Total Sugars 7g
Protein 17g 34%
Total Fat 24g 31%
Saturated Fat 3g 15%
Vitamin A 13126IU 263%
Vitamin C 103mg 114%
Vitamin E 3mg 22%
Folate 82mcg 21%
Vitamin K 144mcg 120%
Sodium 752mg 33%
Calcium 171mg 13%
Iron 4mg 22%
Magnesium 86mg 20%
Potassium 993mg 21%
Zinc 2mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles