Fall Farro Protein Bowl

Ingredients

• 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

Instructions

1. Preheat oven to 375F, and get a large baking sheet out.

2. 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.

3. 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 the second third of the baking sheet. Place tempeh strips on the 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.

4. 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.

5. 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!

Notes:

• 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!

Servings: 4 Calories: 632 per serving Carbohydrates: 99g per serving Protein: 29.8g