Root Vegetable & Farro Bowl

I know I’m a weirdo but beets are one of my favorite vegetables.

The vegetable of so many childhood nightmares is now the vegetable of my dreams. Add some sweet potatoes, carrots, kale & brussels and farro….I’m in my personal root-vegetable heaven. This would make an awesome thanksgiving side tossed all together, or if you eat the way I do, the perfect entree assembled into a bowl.

I use an instant pot & my air fryer, making this a super simple and quick meal, but even if you don’t have those devices, your oven works just fine!

First, I make all the components individually, starting with the beets in the instant pot while the sweet potatoes are in the air fryer. Switching the potatoes for the carrots, assembling the kale and brussels salad & boiling the farro. Seems like a lot but with my tools it took me an hour total.

This is a super healthy and super versatile dinner. Have kids that don’t like beets? Omit them! Kale weirds you out? Add any type of cabbage slaw. The possibilities here are endless. This is a base for you to express yourself. Thank me later!

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Root Vegetable & Farro Bowl

Yield: 3-4 bowls

Author: Cristen's Creations

Sweet potatoes, beets, carrots, dressed kale and brussels + farro all come together to make a beautiful colorful bowl.

Ingredients:

• 2 cups farro dry
• 4 medium beets
• 1 bag baby carrots
• 2 large sweet potatoes
• 1 bunch dinosaur kale
• 15-20 brussels sprouts
• 1/3 cup dressing of choice (I used Cookie & Kate's Aji Verde sauce)
• 3 tbsp balsamic vinegar
• 3 tbsp avocado oil or oilive oil
• 4 cloves garlic
• 2 tbsp butter (optional- omit or use vegan butter if vegan)
• 1/2 tbsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tbsp red pepper flakes
• 1 tbsp Trader Joe's 21 Seasoning Salute or any general "poultry" seasoning
• 1 tbsp Trader Joe's Umami Mushroom Blend (optional)
• 1 vegetable bouillon cube or vegetable broth
• salt to taste
• sunflower seeds or pumpkin seeds for topping

Instructions:

Beets

1. Scrub your beets, cut off the ends and peel. If using an instant pot, add them with 1 cup of water to your steamer rack and set your instant pot to steam for 30 minutes. You can allow the steam to release naturally or you can manually release it. If you are roasting in the oven or air fryer, wrap each beat in aluminum foil, leaving a bit of an opening to steam & roast in the oven on 400 for 1 hour or as long as it takes before they become soft when stabbing with a knife.
2. Chop or crush garlic. After beets cool down enough, cut them into whatever size pieces you like and hit the brussels with salt, chopped garlic & balsamic vinegar.

Sweet Potatoes

1. Preheat oven to 400 Fahrenheit. Scrub or peel sweet potatoes (I like mine skin on) and cut into pieces about the same size as your beets. Toss with avocado oil, salt, cumin, paprika, red pepper flakes, seasoning blend of choice and umami seasoning (if using).
2. Add to oven (or air fryer) and allow to bake 40 minutes or until cooked to your preference.

Carrots

1. In the same pan as the potatoes, add carrots drizzled with a bit of oil, salt and garam masala.
2. (Optional) Once cooked, add to a bowl and toss with butter.

Dressed Kale & Brussels

1. Chop or kale & brussels sprouts & toss with your dressing of choice. (I used the Aji Verde sauce from Cookie & Kate's blog and it was super delicious! A simple tahini or olive oil + balsamic or lemon would be yum!)

Farro

1. Cook farro according to package directions, adding a vegetable bouillon cube & salt to the water as it boils, or you can choose to cook in vegetable broth and salt.

Bringing it Together

1. Add farro to the base of the bowl, add dressed kale & brussels on top & then the rest of the ingredients. Top with pumpkin or sunflower seeds + if you choose, more of the dressing. Enjoy!

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