When in doubt, bowl it out! At least, that’s what happened while I’ve been staying with my gracious cousin in Michigan for the start of my book tour. She has just moved into a new home and lacks literally anything kitchen or food-related. So, as a housewarming gift I got her a few necessities, but still needed to blog a recipe or two. Enter this filling, Fall Farro Protein Bowl.
I have to say, the contrast between my possibly overfilled kitchen and my cousin’s empty one is stark. It’s like a whole new world to me! That being said, I had to think quite differently about what I was going to put together. Simple ingredients, different textures, but with limited ingredients and limited ways to prepare them. To give you an idea of what I was working with, I had to run out to the store to buy a can opener in the middle of making this recipe (which is no easy feat when you’re carless).
So, this has been pretty enlightening and a little fun for my brain. Yes, I took a couple of shortcuts that I might not usually take for the blog, but still kept it accessible and delicious. The plant-based protein combo of black pepper chickpeas, smoky tempeh, and roasted almonds is filling and nutritious. If you can’t find smoky tempeh is a store near you, use this recipe. Farro adds a chewy texture, nutty flavor, fiber and even more protein! I feel like it’s one of my favorite grains to cook with in the cooler months.
Plus, everything is better with roasted veggies, am I right? Roasted sweet potatoes and carrots add some sweetness, while fresh mixed greens lighten this Fall Farro Protein Bowl up a bit. I used store-bought avocado hummus for flavor, but you could mix it with lemon juice and water for more of a sauce. Equally as tasty!
Lastly, enjoy this recipe as two big bowls, or four small ones, if you’re looking for a snack or light lunch!
Vegan Fall Farro Protein Bowl
- 1 cup 1/2"-diced sweet potatoes
- 1 cup 1/2"-diced carrots
- 2 teaspoons organic cooking oil divided
- 15 ounce can chickpeas drained and rinsed
- 4 ounces smoky tempeh strips (1/2 package typically)
- 1 1/4 cups water
- 1/2 cup uncooked farro
- Salt & pepper
- 2 cups mixed greens
- 1/4 cup hummus
- 2 tablespoons roasted almonds
- 4 lemon wedges
- Preheat oven to 375F, and get a large baking sheet out.
- In a mixing bowl, toss sweet potatoes and carrots with 1 teaspoon cooking oil, and a pinch of salt & pepper. Spread out in a single layer, on a third of the baking sheet.
- In the same mixing bowl, toss the chickpeas with remaining 1 teaspoon of oil, a pinch of salt and 1/8 teaspoon black pepper, until coated. Spread out in a single layer on second third of baking sheet. Place tempeh strips on remaining third, and roast the three for 30 minutes. Flip tempeh strips, and shuffle around the sweet potatoes and chickpeas (while keeping them separate), at 15 minutes.
- While those are roasting, place water, farro grains and a hefty pinch of salt into a small pot over medium heat. Cover, bring to a boil, then reduce to medium-low, cooking for 20-25 minutes or until the grains are chewy but soft.
- Once the farro is done, divide it and the greens between two bowls. When the potatoes, chickpeas, and tempeh are roasted, season with salt if necessary, then divide amongst the two bowls, finishing with hummus, almonds and lemon wedges (for squeezing over). Serve while warm, and enjoy!
Ways to switch up the Fall Farro Protein Bowl:
- Use beets instead of carrots, for roasting, to bring more color and an earthy flavor to your bowl.
- Avoiding nuts? Try using raw pumpkin seeds instead of almonds.
- To make this recipe soy-free, replace tempeh with more nuts and/or seeds!