Homemade Roasted Broccoli and Farro Bowls
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Homemade Roasted Broccoli and Farro Bowls is a salad recipe on Avoteb. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 3 cups vegetable stock
- 1 cup farro, rinsed and drained
- 1 medium head of broccoli, cut into bite-sized florets
- 2 tablespoons olive oil
- fine sea salt and freshly-cracked black pepper.
- 1 batch Dreamy Tahini Dressing
- 2 large handfuls baby arugula
- 1 (15-ounce) can chickpeas, rinsed and drained
- half of a medium red onion, thinly sliced
- 1/3 cup sliced or slivered almonds, toasted
Method
Bake the broccoli. While that cooks, heat oven to 450°F. Mist a large baking sheet with cooking spray. Spread the broccoli florets out evenly on the baking sheet and drizzle evenly with olive oil. Turn until the florets are evenly coated. Salt with salt and pepper. Leave for about 15-20* minutes, or until the florets are slightly charred and crispy around the edges.
Leave the farro in a medium saucepan in the vegetable stock (instead of water) according to package directions. Once the farro is al dente, pour off off any extra stock. Keep nearby.
Prepare the dressing. Beat all ingredients together until combined.
Mix everything together. In a large bowl, combine the cooked farro, roasted broccoli, arugula, chickpeas, red onion, and half of the almonds. Spoon evenly with the dressing, then toss until combined.
Plate Plate warm, garnished with the remaining almonds. Or move to a sealed container and refrigerate for up to 3 days.
