Ingredients
- 1 cup dry farro, cooked according to package directions
- 3 cups butternut squash, cut into 1 inch cubes
- 2 medium carrots, cut into ½ inch thick circles
- 2 cups cauliflower, cut into bite-sized florets
- 2 medium/3 small beets, sliced into quartered ½ inch thick rounds (¼ of a circle, ½ inch thick)
- 1 cup dry brown or green lentils, cooked according to package directions
- ½ cup crumbled goat cheese, for garnish
- ⅓ cup chopped dill, for garnish
- 3 cups arugula
For the dressing:
- 1 tsp ground turmeric,
- 1 tsp grated ginger root,
- 1 tbsp whole grain mustard,
- 1 tsp honey,
- ¼ cup ACV,
- ¼ cup olive oil,
- a couple grinds of black pepper
- pinch of salt
Instructions
- Cook farro according to directions specified on the packaging. Set aside.
- Preheat the oven to 400 degrees fahrenheit. Prepare a baking sheet with parchment paper or a silicone baking mat.
- To make the vegetables: Chop all of your vegetables and add them to a large bowl. Drizzle with olive oil, toss everything together until the veggies are coated, then season with salt and pepper, tossing again.
- Pour the vegetables onto your prepared baking sheet and insert them into the oven. Cook until they are just tender and have caramelized slightly, approximately 35-40 minutes.
- To make the crispy lentils: Cook the lentils according to the directions on the packaging, but be sure not to overcook!
- Add the lentils to a bowl, along with a glug of olive oil, a generous pinch of salt, black pepper, and garlic powder. Toss until seasonings are evenly distributed.
- Transfer the lentils to a prepared baking sheet and spread into an even layer.
- With the oven maintaining a temp of 400 degrees, bake the lentils for 15 minutes*. Remove to stir them around, and then return them to the oven to bake for an additional 5-7 minutes, or until crispy.
- Allow to cool completely before using.
- Make the dressing: Add all of the ingredients to a jar, screw on the lid, and shake vigourously. Or, for a creamier consistency, add components to a blender and blend until everything is incorporated.
- Assembling your bowl: To assemble your bowl, start by adding handful (approx. 1/2 cup) of arugula, followed by 1 cup, give or take, of roasted vegetables, a ⅓-ish cup farro, and a heaping ¼ cup lentils.
- Drizzle with dressing, crumble your preferred cheese overtop, and finish with a flourish of chopped dill.
- Serve and enjoy!
Notes
*At any point during the time while the vegetables are roasting, the lentils may bake alongside them (their cooking times may overlap).
-To save time, pre-chop your vegetables, and pre-cook the farro & lentils ahead of when you plan to cook.
-Feel free to switch up the vegetables/amounts of them that you use! I love using other varieties of winter squash, sweet potatoes, Brussels sprouts, or broccoli, but use whatever you see fit. You will need 8 cups in total.
- Prep Time: 20 min
- Cook Time: 1 hr
- Category: Dinner
- Diet: Vegetarian