Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!
Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy!
Roasted Fall Veggie Bowls
This Roasted Fall Veggie Bowls recipe is simple to make and loaded with seasonal fall veggies. If you love roasted Brussels sprouts, mushrooms and squash as much as I do, this recipe from Delish is a must-try.
Balance tip: add 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:
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1 1/2 cup semi-pearled farro
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2 cups butternut squash
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2 cups baby bello mushrooms
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2 cups Brussels sprouts
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6 Tbsp extra virgin olive oil
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salt and pepper, to taste
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juice of 1 1/2 lemons (or ~2.5 tbsp lemon juice)
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1 small garlic clove
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2 Tbsp tahini
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1/4 cup fresh parsley
Makes 4 servings.
Ready in 40 minutes.
Want to make it? Click the link for the full recipe ? Roasted Fall Veggie Bowls from Delish
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