One of my favorite ways to pack in a bunch of nutrients into one meal is to pick a grain of choice (my favorite is farro) and to top it with a whoooole bunch of sautéed or baked vegetables from the fridge. The other night, I randomly made ↑ one of my favorite combinations so far and I’m excited to share it with you!
I try to stick with veggie-based dishes when I cook meals at home, and save meat for my meals out. I always feel better when I eat a giant bowl of veggies than when I eat meat, and with the right combination of veggies, carbs, and proteins, I definitely also feel more full!
So let’s take a minute to talk about one of my favorite grains: farro. I personally prefer farro to quinoa both for the texture and the taste. Farro is a good source of protein and fiber, and can be used as a base in grain-based salads or as an accessory in leaf-based salads. I’ve also used farro to make this recipe from Gimme Some Oven, and it’s a knock-out as well!
Another option is to add a fried egg to this recipe and serve it for breakfast. I did that this morning and it tasted like a breakfast hash. Definitely hit the spot!
If you end up making this, let me know what you think via instagram or twitter. I’d love to hear your thoughts! Now, I’m back to write my midterm for my Metabolism III class. Bleck! Happy Monday, friends!
- 1.5 cups farro (I buy 10-minute farro from Trader Joe's)
- 4 small beets, cooked and cooled (I buy mine pre-cooked from Trader Joe's)
- 3 cups kale, sautéed with olive oil
- 1 cup cauliflower rice, sautéed in olive and sea salt for 10 minutes
- 1/3 cup feta
- 2 cups brussel sprouts
- 1 tbsp balsamic
- 1 tbsp maple syrup
- 1 tbsp olive oil
- Sea Salt and pepper
- Optional: 1 egg, fried
- 1 sheet parchment paper
- 1 baking sheet
- sauté pan
- Set oven to 375 degrees.
- Prepare farro according to package. The farro from Trader Joe's takes about 10 minutes to make.
- While farro is cooking, chop the brussel sprouts in half and set in a bowl.
- In a separate small bowl, combine 1 tbsp maple syrup, 1 tbsp olive oil, 1 tbsp balsamic, sea salt, and paper. Pour mixture over brussel sprouts and cover evenly.
- Place parchment paper on a baking sheet before spreading brussel sprouts evenly. Bake for 18 minutes.
- In the meantime, sauté the kale in olive oil for 2-3 minutes, or until soft. Avoid burning it! Place kale in large bowl.
- Sauté the cauliflower rice in olive oil and sea salt for at least 10 minutes (or until soft). Add to bowl with kale.
- Cut the beets into small slices and add to bowl with kale and cauliflower.
- Once the farro and brussel sprouts are done, add to bowl with beets, kale, and cauliflower. Mix well.
- Let cool for about 10 minutes before adding the feta (otherwise, it will melt!)
- Optional: add the fried egg last, if eating this for breakfast.
- Brussel sprout recipe comes from The Balanced Berry. It's one of my go-to recipes!