Italian Protein Bowl with Quinoa Farro and Roasted Vegetables
Hearty Italian grain bowl with farro, roasted seasonal vegetables, and chickpeas — 28g protein, plant-forward Italian lunch.
10mPrep
25mCook
2Servings
380Calories
28gProtein
Ingredients
- 80 gfarro (or quinoa)
- 100 gchickpeas (canned)
- 100 gzucchini
- 1 mediumred pepper
- 80 gcherry tomatoes
- 20 gParmigiano (shaved)
- 4 leavesfresh basil
- 1 tspolive oil
- 1 tspbalsamic vinegar
- 1salt and pepper
Ingredients
- 80 g farro (or quinoa)
- 100 g chickpeas (canned)
- 100 g zucchini
- 1 medium red pepper
- 80 g cherry tomatoes
- 20 g Parmigiano (shaved)
- 4 leaves fresh basil
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- to taste salt and pepper
Instructions
- Cook farro per package. Toss vegetables and chickpeas with oil, roast at 200°C for 20 minutes.
- Assemble bowl: farro base, roasted veg, chickpeas.
- Top with Parmigiano, basil, and drizzle with balsamic.