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Miso-Maple Roasted Carrot Farro Bowl
with garbanzo beans and arugula

Active: 20 min Total: 45 min
Salty miso balances out sweet maple syrup to create a medley of flavors in our roasted carrot and farro bowl. You'll want to put this miso-maple butter on everything!
Smarts: Farro is one of our favorite grains for grain bowls because of its hearty texture.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Miso-Maple Butter:
  • Butter - 3 Tbsp
  • Miso paste, red - 1 Tbsp
  • Maple syrup - 1 Tbsp
Miso-Maple Carrot, Chickpea, and Farro Bowl:
  • Farro, pearled and uncooked - 2/3 cup
  • Carrots - 1 1/2 lbs
  • Green onions - 3 stalks, chopped
  • Panko breadcrumbs - 1/2 cup
  • Beans, garbanzo (14 oz / 397 g can) - 1 can, drained and rinsed
  • Oil, cooking - 1 1/2 Tbsp
  • Arugula - 5 oz
  • Lemons - 1/2, juice of
Roasted Miso-Maple Carrots and Mushrooms:
  • Carrots - 1 1/2 lbs, chopped
  • Mushrooms, any button - 12 oz
  • Green onions - 3 stalks, green parts chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Miso-maple butter (ingredients listed separately) - 2 Tbsp

Nutrition Facts

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Prep

  1. Cook farro - Bring a saucepan of water to boil. Give it a wrist turn of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Carrots - Chop into bite-sized pieces. In our photo, we used organic carrots, and just sliced them in half, lengthwise. (Can be done up to 3 days ahead)
  3. Green onions, green parts - Slice. (Can be done up to 3 days ahead)
  4. Prep miso-maple butter - Melt butter on the stovetop or melt in the microwave, 30 to 60 seconds. Whisk in miso and maple syrup.
  5. Prep miso-maple panko mix - Mix half of the butter with panko.
  6. Garbanzo beans - Drain and rinse.

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Make

  1. Heat oven to 400F (or 204C) degrees.
  2. Toss carrots and garbanzo beans with cooking oil and spread out onto a sheet pan. Sprinkle with salt and pepper. Roast for 25 to 30 minutes.
  3. Warm the farro if you prepared earlier in the week.
  4. Toss carrots and garbanzo beans right out of the oven with green onions, farro, and remaining half of the miso-maple butter. Mix in miso-maple panko and arugula.
  5. Finish with some lemon juice and season to taste with salt and pepper. Enjoy this carrot, garbanzo bean, farro bowl with the crunch of some flavored panko!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (156)
Gluten-free (9)
Paleo (18)
Vegetarian (20)

98 reviews

delicious! I felt myself wanting a little more though, maybe a side salad or something

By: Kathryn
Posted: Jan 30, 2020
Diet: Original
0 Helpful

SO delicious and incredibly easy! I just butterflied breasts, did not tenderize. Served over raw spinach.

By: Danica
Posted: May 24, 2016
Diet: Original
0 Helpful

A new favorite. Subbed white miso for red as its what we had on hand. Also made a side of corn. Came together SUPER quick. Definitely adding to regular rotation.

By: Monica
Posted: Mar 16, 2016
Diet: Original
0 Helpful

Yum! I want to put miso maple butter on everything!

By: Lisa
Posted: Feb 27, 2016
Diet: Vegetarian
0 Helpful

Easy and delicious.

By: Sundi
Posted: Oct 04, 2015
Diet: Original
0 Helpful

Replaced the maple syrup with mandarins juice, skipped the cooking oil.

By: Elissa
Posted: Jul 13, 2015
Diet: Paleo
0 Helpful