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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.


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


  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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  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!



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