Harvest Bowls with Roasted Delicata Squash, Brussels, Farro, & Goat Cheese tossed in Lemon Basil Sauce
Image: My Intuitive Health
Harvest Bowls with Roasted Delicata Squash, Brussels, Farro, & Goat Cheese tossed in Lemon Basil Sauce
Servings
4
Ingredients
- 1 box of arugula (5oz) or kale
- 3 oz crumbled goat cheese
- 1 avocado
For the Brussels Sprouts
- 1 lb. of brussel sprouts, trimed and halved
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- Salt and pepper
For the Squash
- 1 delicata squash
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- Salt and pepper
For the Farro
- 1 cup of dried farro
- 2-3 cups of cooking liquid such as chicken broth
- Salt and pepper to taste
For the Lemon Basil Sauce
- 1 cup of fresh basil
- 2 cloves of garlic
- Juice & zest of 1 lemon
- ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees.
Line two sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).
Trim the brussels sprouts and cut in half. Add them to the second sheet tray lined with parchment paper. Season with salt, pepper, garlic powder, and rosemary. Roast for 15 minutes, then flip and roast for another 15 minutes until tender and beginning to brown (I like mine beginning to char).
For the Farro:
Add 1 cup of farro with 2.5 cups of liquid (I like chicken or vegetable broth) to a pot over high heat. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Season with salt and pepper and a tbsp of the pesto.
For the Pesto:
In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil.
To assemble:
Layer arugula, farro, squash, brussels, goat cheese, sliced avocado and any extra nuts you have. Toss with lemon basil pesto and enjoy!
Shopping List
Produce
- 1 box of arugula (5oz) or lettuce of choice
- 1 delicata squash (or a butternut squash, peeled and diced)
- 1 lb. of Brussels sprouts
- 1 ripe avocado
- 1 cup of fresh basil
- 2 cloves of garlic
- 1 lemon
Dairy
- 3 oz crumbled goat cheese
Pantry Items
- Farro (or grain of choice such as barley or quinoa)
- Chicken or vegetable broth (could also just use water)
- ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)
- Garlic powder
- Dried rosemary
- Olive oil
- Salt & pepper
