One of my favorite meals to make for lunches is this Brussels & Farro Bowl. As the new year has started I knew I had to share this healthy vegan recipe with all of you! It is packed full of healthy nutrients and tastes pretty great, too!
It is optional to add Turmeric. I added this to give it a bit more nutrition but it does have a strong flavor. If you would like to skip this ingredient you can. You can also add more Balsamic Vinegar and Vegan Honey if you want something more flavorful!
3/4 Cup of Semi-Pearled Farro
1/2 Tbs. of Turmeric
4 Oz. of Baby Spinach
8 Oz. of Carrots
8 Oz. of Brussel Sprouts
2 Fl. Oz. of Apple Cider Vinegar
1 Fl. Oz. of Balsamic Vinegar
1 Oz. of Vegan Honey or other Sweetner
2 Oz. of Pecan Halves
Bring a small pot of 1 1/2 cups of Water, Farro, and 1/4 tsp of salt to a boil. Reduce to a simmer, cover, and cook for 18-22 minutes or until tender. Drain.
Mix Farro and Turmeric together.
Return pot to burner at medium heat. Add 2 tsp. of Oil and Spinach. Cook until Spinach is wilted.
Take pot off burner and stir in Farro.
While Farro is simmering peel Carrots, trip bottoms of Brussel Sprouts and halve vertically. If the Brussel Sprouts are large cut into quarters.
Peel and slice Shallots. Mix with Apple Cider Vinegar and let sit for at least 10 minutes.
Place Carrot ribbons on a baking sheet and bake for 6-9 minutes at 450 degrees.
Cook Brussel Sprouts and 1 tsp. of Oil in a medium pan over medium heat. Stir occasionally until browned. Season with salt and remove to temporary plate or bowl.
Return the same pan you used for Brussel Sprouts to the burner. Add Balsamic Vinegar and Vegan Honey and bring to a boil. Stir occasionally until the mixture thickens. Add Brussel Sprouts back in and mix together.
Crush Pecan Halves.
Optional: Pour the Apple Cider Vinegar into the finished dish to add a bit of tartness. If you want to avoid that: drain the shallots and then plate them.
Optional: Top with Balsamic Vinegar and Vegan Honey.
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