Brussels sprout farro bowl with sweet potatoes, crispy chickpeas and garlic lemon yogurt sauce

One of my favorite ways to make a meal is to roast some veggies, put that over some sort of grain and make a delicious sauce to put on top. It’s easy and tasty. Brussels sprouts and sweet potatoes were on sale so I decided to mix those together with some chickpeas, and put it on top of farro for a yummy bowl. My Dad turned me onto this method for making hands down the best Brussels. Roast them in the oven and when they are done and still hot, drizzle them with honey. I love when some of the leaves get really crispy and you get a little bit of honey on there – oh man!

For the grain in this bowl, I used farro. At my grocery store, farro is kept by the quinoa, barley and other grains. If you’ve never had farro, you should try it. It’s good and high in fiber. It’s almost like a thicker brown rice but doesn’t break down like rice. If you can’t find farro, you could use pearled barley, which is very similar in texture. You could also just use brown rice but I wouldn’t recommend white rice.

This recipe may seem like there is a lot of stuff to do, but it’s not really so don’t fear! I’d get the Brussels sprouts and sweet potatoes in the oven first. Then make the farro and the chickpeas. While that’s going, making the yogurt sauce. If you’re doing meal prep, you could definitely make everything ahead of time and assemble it when you’re ready to eat. This recipe is gluten free and you could make it vegan if you used a dairy free yogurt for the sauce and maple syrup or agave instead of honey.

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Brussels sprout farro bowl with sweet potatoes, crispy chickpeas and garlic lemon yogurt sauce

Prep time: 25 minutes
Cook time: 20 minutes
Serves: 4

For the Brussels sprouts:

~2 lbs Brussels sprouts, cut in halves or quarters
olive oil
salt and pepper
~1 tbsp honey

For the sweet potatoes:

2 small to medium sweet potatoes, peeled and cut into 1/2 inch pieces
1/2 tsp cayenne pepper
1 tsp cumin
salt and pepper
olive oil

For the crispy chickpeas:

1 can chickpeas, drained and rinsed
1 tsp cumin
1/4 tsp cayenne pepper
olive oil
Zest from one lemon
Juice from half a lemon
salt and pepper

For the farro:

1 1/2 cups farro
olive oil
salt and pepper

For the yogurt sauce:

1 cup Greek yogurt
Zest from one lemon
Juice from 1 lemon
2 garlic cloves, finely minced
salt and pepper

Pre-heat the oven to 425. Mix the Brussels sprouts with the olive oil, salt and pepper and place on a baking sheet. Mix sweet potatoes with spices, salt and pepper and olive oil and place on a baking sheet. Bake for about 20-30 minutes or until the sweet potatoes are fork tender and the Brussels sprouts are soft and starting to get crispy. Once the Brussels sprouts are good, drizzle them with the honey.

In a large skillet, combine the chickpeas, spices, lemon zest and juice and olive oil. Heat over medium high heat, shaking frequently for about 10 minutes or until the chickpeas start to turn color and get crispy. Set aside.

Bring a large pot of water to a boil and add the farro. Boil until tender, about 10-15 minutes. Drain and mix with olive oil and a little salt and pepper.

To make the yogurt sauce, combine all the ingredients, taste and adjust.

Place the farro in a bowl and top with everything else.

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