Roasted Veggie Bowl (Print Version)
# Ingredients:
01 -
12 oz of sweet potato.
02 -
1 pound of parsnips or turnips.
03 -
1/2 cup farro (dry).
04 -
8 oz of carrots.
05 -
1 pound of beets.
06 -
1/2 teaspoon ground black pepper.
07 -
2 tablespoons olive oil.
08 -
1/4 cup olive oil.
09 -
1 tablespoon of rosemary (fresh or 1 tsp dried).
10 -
Salt and pepper to your liking.
11 -
2 tablespoons of white balsamic vinegar.
12 -
1 tablespoon of sage (fresh or 1 tsp dried).
13 -
3 medjool dates, pits removed.
14 -
1 teaspoon of thyme (fresh or 1 tsp dried).
15 -
3 cups of chopped kale (about 3 oz).
16 -
1/4 cup water.
17 -
1 teaspoon Dijon mustard.
18 -
1/2 teaspoon kosher salt.
19 -
1 1/3 cups of water or broth.
# Instructions:
01 -
Set the oven to 425°F and let it heat up.
02 -
Slice all the veggies into small, bite-sized pieces.
03 -
Mix the veggies well with olive oil and spices.
04 -
Bake them in the oven for about 35 minutes or until they soften.
05 -
Boil farro in some broth for around 10 minutes.
06 -
Cover and leave it alone for five minutes.
07 -
Throw dates, mustard, vinegar, and water into a blender and blend thoroughly.
08 -
Pour in the olive oil and blend again till it’s nice and smooth.
09 -
Rub the kale gently with some olive oil to soften it.
10 -
Mix the roasted veggies, farro, and kale in a big bowl.
11 -
Drizzle the dressing over everything and toss it all together.
# Notes:
01 -
Quinoa works as a gluten-free option.
02 -
If needed, regular balsamic is okay too.
03 -
You can make parts of this ahead of time.
04 -
Swap parsnips for turnips if you'd like.