This is a hearty meal that is very satisfying in the belly!
Serves 4
Ingredients:
1 cup Farro
1 cup Quinoa
1 cup Brussels sprouts
1 cup Butternut squash
1 cup baby kale
roughly 2 cups arugula
Handful of toasted sliced almonds
For the dressing:
1/4 c olive oil
2 T apple cider vinegar
1/2 tsp maple syrup
Salt & Pepper to taste
Directions:
- Preheat oven to 375 degrees
- Cool quinoa and farro separately and according to package directions. This can be done very easily in advance.
- Meanwhile, chop the brussel sprouts in half, and the butternut squash in similar sized pieces. Toss together with olive oil in a bowl and season with salt & pepper. Spread in one layer on a baking tray and cook for about 20 minutes, stirring periodically.
- When the veggies look just about done, remove from oven and stir in the kale. (You may need to add a touch more olive oil).. Stir well and finish up, cooking another couple of minutes or so.
- While the veggies are roasting, toast the nuts for several minutes. Stir once or twice. Keep an eye on them so they don’t burn.
- For the dressing, combine the olive oil, apple cider vinegar and maple syrup together and mix well. Set aside.
Once the above steps are complete, you can assemble your grain bowls. Divide the grains evenly in each bowl, add the veggies, toss in the arugula. Drizzle the dressing on top- less is more. Sprinkle with nuts and enjoy!
