Name: Roasted vegetable and chickpea bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2/3 cup canned chickpeas, drained, rinsed, and patted very dry; 3 oz cauliflower, cut into small florets; 1/2 medium zucchini, diced; 1 tsp extra virgin olive oil; 3/4 tsp smoked paprika; 3/4 tsp salt; 1/4 cup pearled farro; 1 cup water; 1 cup nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/4 tsp garlic powder

Nutrition

Per serving

544 calories

Protein: 39g; 29% of calories
Carbs: 74g; 54% of calories
Fat: 10g; 17% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the dry chickpeas and cauliflower with the oil, smoked paprika, and a third of the salt. Spread in a single layer and roast for 10 minutes.
While the vegetables roast, combine the farro, water, and another third of the salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until tender.
When the first roasting timer goes off, add the zucchini to the pan. Stir and roast for 10 minutes more until the cauliflower is tender and chickpeas are crisp.
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, and the remaining salt until smooth.
Drain any excess water from the farro and let it rest, covered, for 2 minutes. Spoon the farro into a bowl, top with the roasted vegetables and chickpeas, and finish with the lemon yogurt sauce.

Nutrition

Ingredients

Instructions

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