Harvest Bowl
A grain-based bowl combining roasted vegetables, protein, and fresh toppings. Assembled cold or warm with choice of dressing.
Ingredients
Method
Preheat oven to 425°F (220°C). Cut delicata squash into 1-inch cubes, halve brussels sprouts, and slice red onion into wedges.
Toss vegetables with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a sheet pan in a single layer.
Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and edges caramelize.
While vegetables roast, bring vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for 30 minutes until tender and liquid is absorbed.
Divide cooked farro between two bowls. Top with roasted vegetables and fresh arugula.
Scatter pomegranate arils, pumpkin seeds, and crumbled feta over the top.
Whisk together lemon juice and 3 tbsp olive oil with a pinch of salt and pepper. Drizzle over the bowl and serve.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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