Plant Based Power Bowl

Ingredients:

• ¾ cup of farro (dry) 

• 1, 14 oz can of low sodium chickpeas, rinsed and drained 

• 1.5 teaspoons (2-3 cloves) of minced garlic 

• Salt and Pepper to taste

• Rosemary 

• Garlic powder 

• 2-3 cups of halved brussels sprouts 

• 2 bell peppers 

• Olive oil 

• Juice of 1 lemon

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Directions:

Farro: 

Farro cooks similarly to pasta; however, cooking instructions and times depend upon the cut of farro used. Follow the package label for appropriate cooking times. 

Chickpeas: 

Can prepare either in saucepan or in microwave 

Microwave: 

• In a microwave-safe bowl, pour chickpeas, approximately 2 teaspoons of olive oil, 1 clove of minced garlic, and sprinkle in rosemary. Stir to combine 

• Microwave at 30 second increments until warm and tender (usually 1-3 minutes) 

Saucepan: 

• Add approximately 2 teaspoons of olive oil to a saucepan and set on medium heat 

• Add 1 clove of minced garlic 

• Sprinkle in rosemary 

• Add salt and pepper to taste 

• Satué, add approximately 1.5 cups of water (or the liquid from the chickpeas), bring to a boil 

• Add 1 can of chickpeas, reduce heat 

• Let simmer on low until tender 

Brussel Sprouts and Roasted Peppers: 

• Preheat oven to 450º 

• For easy cleanup, line the sheet pan with tin foil 

• Place 2-3 cups of halved brussels sprouts and 2 julienne cut bell peppers on a sheet pan 

• Spray or drizzle approximately 2 teaspoons olive oil on the vegetables 

• Sprinkle with garlic powder and rosemary 

• Place sheet pan in oven for 20 minutes till the peppers are cooked well 

• Remove the peppers from the sheet pan, and let the brussels sprouts roast for about 5-10 more minutes, until crisp 

Dressing and Assembly: 

• In a jar or bowl, add 1 clove of minced garlic, juice of 1 lemon, 3 tablespoons of olive oil, and rosemary. Mix well 

• Assemble individual serving bowls. Place farro as the base, followed by chickpeas, topped with the roasted vegetables, and drizzle with dressing. Enjoy!