Name: Vegetarian harvest grain bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup pearled farro; 1 cup water; 5 oz broccoli florets, cut into bite-size pieces; 1 1/2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 5 oz seitan wheat protein, cubed; 4 olive oil cooking sprays; 1/4 tsp smoked paprika; 3 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice; 1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli with three-quarters of the olive oil, half the salt, and a pinch of the black pepper. Spread in a single layer.
Place the broccoli in the oven and roast for 20 minutes until the edges are charred. Meanwhile, in a small pot, combine the farro, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 to 18 minutes until tender.
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, half of the remaining salt, and a pinch of pepper. Whisk in a teaspoon of water if needed to reach a drizzling consistency.
Toss the seitan with the smoked paprika and a pinch of pepper. Heat a nonstick skillet over medium-high heat and coat with cooking spray. Add the seitan and cook for 8 minutes, turning occasionally, until browned and crisp on all sides. Done when browned and crisp, 165°F.
Drain the farro and toss with the roasted broccoli, the remaining olive oil, and the remaining salt and pepper. Transfer to a bowl, top with the seared seitan, and drizzle with the yogurt dressing.

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Ingredients

Instructions

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