Fall harvest grain bowl

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

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

⏱ 50min✂ 20prep.👤 1porç.🧊 3dfrigo620calorias18 gP88 gC22 gF

VegetarianoMediterrâneo📦 Meal prep

Micro por porção

% da ingestão diária adulta (FDA/EFSA média)

Ferro
recipes_catalog.micros.rda_template
Cálcio
recipes_catalog.micros.rda_template
B12
recipes_catalog.micros.rda_template
Ómega-3
recipes_catalog.micros.rda_template
Zinco
recipes_catalog.micros.rda_template

Ingredientes

•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

Passos

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

Tradução em curso — versão inglesa exibida.