Recipe for farro meal bowls. With farro as a base, roasted sweet potato and beets, nuts and a mustard vinaigrette for drizzling.
I call this the calm before the storm. Or really, the healthy calm before the game day food storm? I’m not sure how well that phrase works but just go with me.
I have a few, how shall we say, not super healthy but my goodness are they good, recipes coming your way starting Friday for that big ol’ game that is right around the corner.
So for now, we eat lots of veggies and whole grains.
To prepare ourselves for what’s ahead. I do have one not-bad-at-all for you game day recipe as well. So if that’s your jam, have no fear. I’m covering all sides.
But for now, let’s talk farro! I’ve been on the farro train for quite some time but realized it had been far far too long since I used it for a recipe here on the blog. So it was time to remedy that.
{For those of you who haven’t tried farro, it’s a delicious whole grain that is slightly nutty and has a tiny bit of chew when cooked. It’s awesome. Try it, try it!}
The farro forms the base of these meal bowls. It’s the awesome bed on which everything else sits.
And on top? We have roasted veggies. Most notably, red beets and sweet potatoes – which go just swimmingly together in my little opinion.
One word to the wise – be sure to use gloves when you are working with the beets – they stain like crazyyyy.
Or you can be like me and just say screw it and will look like you took part in a blood bath. Or dropped a jar of red food coloring and then rubbed your hands all up in it.
So we roast those veggies with a few spices, and then spoon them over the warm farro, a handful or two of arugula for a little bit of sort of spicy bite, and then top it all with a dusting of walnuts and a drizzle a slightly mustard-y vinaigrette.
Yum-o.
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Recipe for farro meal bowls. With farro as a base, roasted sweet potato and beets, nuts and a mustard vinaigrette for drizzling.
*I use pearled farro since that’s the kind I can find at my local stores. If you use semi-pearled or whole farro, you’ll likely have to increase the cooking time. You want the farro to be nice and tender but still a little chewy.
Beets stain your hands like crazy! So wear gloves while preparing them.
There are a few components to these bowls but they all can be made in advance and just stored in separate containers in the fridge! Reheat as needed and assemble!