Recipe: Roasted Vegetable Grain Bowl

INGREDIENTS

• 1 cup uncooked pearled farro, rinsed 
• 1 can chickpeas, drained and rinsed 
• 1 small butternut squash, cubed 
• Avocado spray oil 
• Salt and pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder 
• 1 bunch kale, leaves only, thinly sliced 
• 1 shallots, thinly sliced 
• 2 cloves garlic, minced 
• 2 tablespoons maple syrup 
• 1 tablespoon Dijon mustard 
• 1 pinch red pepper flakes 
• 1 lemon, zested and juiced 
• ¼ cup olive oil
• ⅓ cup toasted pepitas 
• Flaky sea salt 
• Freshly ground black pepper

INSTRUCTIONS 

1. Preheat oven to 450 degrees F. 
2. Bring a pot of salted water to boil and add farro. Cook until tender — about 30 minutes and then strain. 
3. Place chickpeas and squash on a non-stick baking sheet and spray with avocado oil. Season with salt, pepper, and oregano and garlic powder and toss to coat. 
4. Place in preheated oven and roast for 20 minutes or until the squash is almost tender. 
5. Remove from oven and add kale leaves and shallots. Spra with a bit more avocado oil and season with salt and pepper. Toss and spread out — roast for another 8-10 minutes or until veggies are tender. 
6. Meanwhile, whisk together garlic, maple syrup, Dijon, red pepper flakes, lemon zest, lemon juice, and olive oil until emulsified. 
7. Layer farro with roasted veggies, a drizzle of the dressing, sprinkle of pepitas and season with flaky salt and freshly ground black pepper.