VEGAN FARRO PROTIEN BOWL

Ingredients

• Sweet potato

  Raw, unprepared

  ½ cup, cubes or 67g

• Carrots

  Raw

  ½ cup chopped or 64g

• Oil

  Submarine Sandwich - Wegmans

  ⅓ tbsp or 5g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  7 oz or 198g

• Tempeh

  2 oz or 57g

• Water

  Plain, clean water

  1 ½ cup or 355g

• 10 Minute Farro

  Trader Joe's

  ½ cup or 83g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Mixed vegetables

  (corn, lima beans, peas, green beans, carrots) canned, no salt added

  1 cup or 182g

• Hummus

  Home prepared

  ¼ cup or 62g

• Almonds

  Nuts, raw

  ⅛ cup, ground or 12g

• Lemons

  Raw, without peel

  2 fruit, small or 116g

Directions

1. 1.Preheat oven to 190C, and get a large baking sheet out. 2. In a mixing bowl, toss sweet potatoes and carrots with 1 teaspoon of cooking oil, with 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 the remaining oil, a pinch of salt and a little 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), for 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!

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