Name: Roasted vegetable and chickpea bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup canned chickpeas, drained, rinsed, and patted very dry; 5 oz broccoli florets, cut into bite-sized pieces; 3/4 red bell pepper, chopped; 1 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 3 tbsp dry pearled farro; 3/4 cup water; 1/2 cup nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/4 tsp dried dill; 3 tbsp nutritional yeast

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the dry chickpeas, broccoli, and red bell pepper with olive oil, garlic powder, smoked paprika, and half the salt. Spread in a single layer and roast for 25 to 30 minutes, stirring halfway through. It is done when the broccoli edges are browned, the peppers are soft, and the chickpeas are crisp on the outside.
While the vegetables roast, combine the farro and water in a small saucepan. Bring to a boil over high heat, then reduce to low and cover. Simmer for 20 to 25 minutes until the water is absorbed and the grains are tender but chewy. Remove from the heat and let sit covered for 5 minutes. Done when grains are tender but chewy.
In a small bowl, whisk together the Greek yogurt, lemon juice, dried dill, and the remaining salt until smooth.
Scoop the cooked farro into a bowl. Top with the roasted vegetable and chickpea mixture. Sprinkle the nutritional yeast over the vegetables and drizzle with the lemon yogurt sauce.

Nutrition

Ingredients

Instructions

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