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Roasted Harvest Vegetable Farro & Feta Bowl

A warm grain bowl of farro tossed with roasted sweet potato and brussels sprouts, sautéed apple, walnuts, dried cranberries and feta. It keeps well in the fridge, so it works as a filling packed lunch.

2 1-cup servings or 4 1/2 cup servings · 25 min · main · vegetarian

Ingredients

  • 1 cup farro, cooked
  • 1 sweet potato, peeled and diced
  • 1 cup brussels sprouts, fresh, halved
  • 1–2 tablespoon olive oil
  • salt and pepper, to taste
  • 1 apple, diced
  • 1 teaspoon Earth Balance or butter
  • ¼ cup walnuts, roughly chopped
  • ¼ cup dried cranberries
  • ⅓ cup feta cheese

Method

  1. Preheat the oven to 450 degrees F
  2. Line a baking pan with tin foil
  3. Place diced sweet potatoes and halved brussel sprouts on the baking sheet and drizzle with olive oil
  4. Toss the vegetables in the olive oil to ensure even coating
  5. Top with salt and pepper, to taste
  6. Cook vegetables for about 20 minutes, flipping halfway through to ensure even roasting (see note)
  7. Meanwhile, cook the farro according to package instructions
  8. While the vegetables roast, place 1 teaspoon of earth balance or butter in a non-stick cooking pan over medium-low heat allowing it to just melt
  9. Add diced apple to the pan cooking for about 5 minutes (or until apples are tender but not mushy)
  10. In a large bowl, toss roasted vegetables and farro together
  11. Fold in apples, dried cranberries and walnuts stirring gently to ensure even distribution of all items
  12. Top with feta cheese and serve! (This should last up to 5 days if stored in an airtight container in your fridge)

Notes

Note: oven temperature and cooking time may vary so adjust accordingly. Keywords: grain bowl, feta, harvest, lunch. Stores up to 5 days in an airtight container in the fridge.