Vegetarian Protein Bowl

Active Time: 30 minutes

Total Time: 1 hour

Ingredients:

• 8 cups water
• 1 1/4 cups farro
• 1 (15-ounce) can no-salt-added cannellini beans, rinsed
• 4 cups cauliflower florets
• 1 sweet potato (16 ounces), peeled and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
• 2 teaspoons lemon-pepper seasoning, divided
• 3/4 teaspoon salt, divided
• 1 bunch broccolini (6 ounces), cut into 2-inch pieces
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• 1 tablespoon red-wine vinegar
• 1 large clove garlic, grated
• 1/2 teaspoon crushed red pepper
• 1/4 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.
3. Combine broccolini, 1/2 tablespoon oil and the remaining 1/2 teaspoon lemon-pepper in a medium bowl and toss to coat; set aside.
4. 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.
5. 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.
6. Divide the farro mixture among 4 bowls and top evenly with roasted vegetables; drizzle with the remaining 1/4 cup chimichurri.

Recipe nutrition per serving: 572 Calories, Total Fat: 24 g, Saturated Fat: 3 g, Carbohydrates: 78 g, Fiber: 13 g, Total Sugars: 7 g, Protein: 17 g, Sodium: 752 mg, Potassium: 993 mg, Phosphorus: 167 mg, Iron: 4 mg, Folate: 82 mcg, Calcium: 171 mg, Vitamin A: 13126 IU, Vitamin C: 103 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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