Cauliflower Farro Bowl
48
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
Photo, Erik Putz.
Loaded with lentils, mint, apricots and tahini, this bowl is packed with nutrition and protein and makes a cost-effective, delicious weeknight meal.
Ingredients
3/4 cup farro
1/2 cup green lentils
1/2 cup chopped dried apricots
1/3 cup torn mint leaves
1/4 cup olive oil, divided
1/4 cup tahini
2 tbsp lemon juice
3 tbsp water
2 garlic cloves, minced
1 tsp salt
1/4 tsp smoked paprika, plus more for garnish
1 medium cauliflower, cut into florets (8 cups)
Instructions
PREHEAT oven to 400F, then line a baking sheet with parchment.
BRING a medium saucepan of salted water to a boil. Add farro and lentils and cook until tender, 25 to 30 min. Drain well, then return to pan. Add apricots, mint and 2 tbsp oil, tossing to combine.
WHISK remaining 2 tbsp oil, tahini, lemon juice, water, garlic, salt and paprika in a small bowl.
ARRANGE cauliflower on prepared sheet and drizzle with half of tahini mixture, tossing to coat. Roast until edges are golden and crispy, 20 to 25 min.
DIVIDE farro mixture among bowls. Top with cauliflower, drizzle with remaining tahini mixture and sprinkle with more smoked paprika.
Nutrition (per serving)
Calories 495, Protein 18g, Carbohydrates 60g, Fat 23g, Fibre 12g, Sodium 642mg.
Excellent source of vitamin C.
Get more cozy weeknight dinners, including Toasted Orzo, Chickpea And Tomato "Stoup" and Gnocchi Shepherd's Pie.
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