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
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Ingredients
- farro (or quinoa)
- chickpeas (canned)
- zucchini
- red pepper
- cherry tomatoes
- Parmigiano (shaved)
- fresh basil
- olive oil
- balsamic vinegar
- salt 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.