Roasted Fall Veggie Bowls

Lunch Prep 101: Your Go-to Guide for the Workweek

November 14, 2019

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Other Real Good recipes using parsley:

If you love roasted Brussels sprouts, mushrooms and squash as much as we do, this recipe from Delish is a must-try. Our dietitians suggest adding lentils as a vegetarian protein source to these bowls, about 1/2c cooked per person.

 

To make, you'll cook farro according to instructions. Meanwhile, you'll arrange the vegetables on sheet pans with oil, salt, and pepper. While vegetables cook, you'll combine the dressing ingredients in a small food processor. The last step is to assemble the farro, vegetables, and dressing in bowls for serving. 

What you'll Need: 
  • 1 1/2 cup semi-pearled farro

  • 2 cups butternut squash

  • 2 cups baby bello mushrooms

  • 2 cups Brussels sprouts

  • 6 Tbsp extra virgin olive oil

  • salt and pepper, to taste

  • juice of 1 1/2 lemons (or ~2.5 tbsp lemon juice)

  • 1 small garlic clove

  • 2 Tbsp tahini

  • 1/4 cup fresh parsley

Get the full recipe and instructions from Delish here. 

Servings: 
Ready in: 
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