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Miso-Maple Roasted Carrot Farro Bowl
with carrots / arugula

Active: 20 min Total: 45 min

Miso-maple butter is great on everything, so for this meal we've put it on both roasted carrots and combined it with panko for some extra crunch. These Asian-inspired farro bowls were first featured in our meal service in January 2015.

Ingredients

Servings:
4
Metric
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
Miso-Maple Butter:
  • Butter - 4 Tbsp
  • Ginger - 1 tsp, grated
  • Miso paste, any type - 1 Tbsp
  • Maple syrup - 1 Tbsp
Miso-Maple Farro Bowl:
  • Farro, pearled and uncooked - 2/3 cup
  • Limes - 1, wedges
  • Miso-maple butter (ingredients listed separately) - 3 Tbsp
  • Panko breadcrumbs - 1/2 cup
  • Edamame, shelled - 1 cup
  • Arugula - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Farro - (Skip if farro was made ahead on Wednesday.) Bring a saucepan of water to boil. Give it a generous sprinkle 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 / Mushrooms / Green onions / Limes - Prep as directed and combine carrots and mushrooms. Store lime wedges separately. (Can be done up to 3 days ahead)
  3. Make miso-maple butter - Melt butter in the microwave, 30 to 60 seconds. Grate ginger. Whisk ginger, miso and maple syrup into butter.
  4. Prep miso-maple panko - Mix butter (the portion for the farro) with panko.

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Make

  1. Heat oven to 400F / 204C.
  2. Toss carrots and mushrooms with cooking oil and spread out onto a sheet pan. Season with some salt and pepper. Roast until tender, 25 to 30 minutes.
  3. If farro was prepared ahead, reheat in the microwave. If using frozen edamame, defrost.
  4. Toss roasted carrots and mushrooms with miso-maple butter (the portion for the carrots / mushrooms) and green onions right out of the oven.
  5. Right before serving combine roasted vegetables with farro, edamame and arugula. Sprinkle panko mixture on top for crunch and enjoy with lime wedges on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (86)
Gluten-free (5)
Paleo (5)
Vegetarian (10)

41 reviews

Used 1/2 the butter. Made french fries and pickle beets too to satisfy the hungry teens otherwise it wouldn't have been enough food for everyone.

By: Cathleen
Posted: Sep 24, 2020
Diet: Gluten-free
0 Helpful

You guys, I love the carrots, holy crap they're good.

By: Liza
Posted: Aug 15, 2017
Diet: Original
0 Helpful

So yummy! I put the carrots into the oven, then prep the chicken. Then throw the chicken on top of the carrots when there's 15 minutes cook time left on the carrots. Easy!

By: Laurel
Posted: Jul 29, 2017
Diet: Original
0 Helpful

Delicious! I substituted thin cut pork chops for the chicken. My 4 yo loved it. Definitely will make again!

By: Melinda
Posted: Jul 20, 2017
Diet: Original
0 Helpful

This chicken was really different and interesting.

By: Jill
Posted: Jul 09, 2017
Diet: Paleo
0 Helpful

Used a mix of carrots and snap peas. Everything was delicious.

By: Tara
Posted: Jul 06, 2017
Diet: Original
0 Helpful