Farro, black lentils and roasted broccoli are drizzled with homemade matcha dressing in this vibrant, plant-based grain bowl recipe.
Course dinner, lunch
Cuisine vegan, vegetarian
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4people
Author Stephanie McKercher, RDN
Ingredients
Matcha dressing:
1cupplain yogurt(dairy or dairy-free, see note)
1tablespoonchopped fresh basil
2teaspoonsmatcha powder
2teaspoongrated lime peel(1 large)
2tablespoonslime juice(1 large)
3clovesgarlic,minced
1teaspoonagave nectar
Salt and pepper
Water as needed to thin,optional
Lentil bowls:
1poundbroccoli,chopped (florets and stems)
1tablespoongrapeseed oil
Salt and pepper
2cupscooked black lentils
1 ⅓cupscooked farroor whole grain of choice, see note
Optional garnish:
Fresh basil
Sunflower seeds
Edible flowers
Instructions
Preheat oven to 450 degrees Fahrenheit.
Prepare dressing:
Whisk yogurt, basil, matcha powder, lime peel, lime juice, garlic, agave nectar, and salt and pepper. If dressing is too thick, gradually stir in water until desired consistency is reached. Set aside until ready to serve.
Prepare bowls:
Mix broccoli, grapeseed oil, and salt and pepper. Spread on baking sheet and place on center rack of the oven. Cook 20 minutes, stir, and cook additional 10 minutes, or until desired doneness is reached.
Divide cooked black lentils, farro, and broccoli between bowls. Drizzle with matcha dressing and garnish with basil, sunflower seeds, and edible flowers if desired.
Notes
Recipe tested with Icelandic-style strained yogurt (full fat) and dairy-free unsweetened coconut milk yogurt alternative. Use dairy-free yogurt for vegan variation.If farro isn’t available, substitute with quinoa, barley, brown rice, or any cooked grain of choice. Use quinoa or brown rice for gluten-free variation.Matcha dressing recipe adapted from Bon Appétit.