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 30minutes
Cook Time 30minutes
Total Time 1hour
Author Stephanie McKercher, RDN
1cupplain yogurt(dairy or dairy-free, see note)
1tablespoonchopped fresh basil
2teaspoongrated lime peel(1 large)
2tablespoonslime juice(1 large)
Salt and pepper
Water as needed to thin,optional
1poundbroccoli,chopped (florets and stems)
Salt and pepper
2cupscooked black lentils
1 ⅓cupscooked farroor whole grain of choice, see note
Preheat oven to 450 degrees Fahrenheit.
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.
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.
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.
This recipe originally appeared on GratefulGrazer.com.