Roasted Veggie Bowls with Farro and Hummus
Packed with fall and winter flavors, Roasted Veggie Bowls with Farro and Hummus are a delicious way to get a ton of brain-boosting nutrition onto your dinner table.
Ingredients
- 1 pound Brussels sprouts trimmed and cut into small bite-sized pieces
- 2 medium carrots peeled and cut into 1/2-inch pieces
- 1 red onion cut into wedges
- 1/4 cup + 2 tablespoons extra-virgin olive oil divided
- 1 1/2 teaspoons kosher salt divided
- 2 teaspoons dried thyme
- 1/4 teaspoon black pepper
- 1 cup farro pearled or semi-pearled
- 5 ounces baby spinach roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 8.8- ounce package pre-cooked beets chopped
- 1 cup hummus any savory flavor
Instructions
- Instructions
- Preheat oven to 425 °F. Toss Brussels sprouts, carrots, onion, 2 tablespoons oil, 1 teaspoon salt, thyme, and pepper in a large bowl. Spread vegetables on a large baking sheet and place in oven. Roast until vegetables are tender and browned, about 30 minutes, stirring halfway through.
- While vegetables roast, bring 2 quarts of water to a boil in a large pot. Add farro. Cover and turn heat to medium-high. Continue to simmer until farro is tender but still chewy, about 20 minutes. Stir in spinach; cook until just wilted. Drain and stir in remaining 1/2 teaspoon salt.
- Meanwhile, in a small bowl, whisk together 1/4 cup olive oil, vinegar, and mustard (or shake all together in a jar with lid). Set vinaigrette aside.
- Divide farro mixture among 4 serving bowls. Top with roasted vegetables, beets, and hummus. Drizzle with vinaigrette and serve.