Name: Fall harvest grain bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 200 g farro (cooked); 200 g roasted butternut squash; 150 g roasted Brussels sprouts; 30 g dried cranberries; 30 g candied pecans; 40 g goat cheese, crumbled; 2 tbsp balsamic vinaigrette; 1 tsp fresh sage; 1 to taste salt + pepper

Recettes
Fall harvest grain bowl
Végétarienméditerranéen📦 Cuisinier par lots

Roasted butternut + Brussels + farro + goat cheese + candied pecans. The autumn vibe in one bowl. 18 g protein, 13 g fiber.

kilocalories

620

18g

88g

22g

⏱ 50 min✂ 20 préparation👤 1 pers.🧊 3frigo

Ingrédients

200 g farro (cooked)
200 g roasted butternut squash
150 g roasted Brussels sprouts
30 g dried cranberries
30 g candied pecans
40 g goat cheese, crumbled
2 tbsp balsamic vinaigrette
1 tsp fresh sage

Étapes

Cube butternut and halve Brussels. Toss with olive oil + salt + pepper. Roast at 220 °C / 425 °F for 25 min, flipping halfway.
Cook farro per package, about 25 min. Drain.
Whisk balsamic vinaigrette with chopped sage.
Combine farro + roasted veg in a bowl. Top with cranberries, candied pecans, and crumbled goat cheese.
Drizzle vinaigrette and toss gently.

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
19 %
Calcium