Miso-Maple Roasted Carrot Farro Bowl
with garbanzo beans and arugula
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.
Smarts: Farro is one of our favorite grains for grain bowls because of its hearty texture.
Proteins
Cuisines
Ingredients
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
Prep
- 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)
- 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)
- Green onions, green parts - Slice. (Can be done up to 3 days ahead)
- Prep miso-maple butter - Melt butter on the stovetop or melt in the microwave, 30 to 60 seconds. Whisk in miso and maple syrup.
- Prep miso-maple panko mix - Mix half of the butter with panko.
- Garbanzo beans - Drain and rinse.
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Make
- Heat oven to 400F (or 204C) degrees.
- 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.
- Warm the farro if you prepared earlier in the week.
- 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.
- 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!
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