Creamy Broccoli Grain Bowl

This is simple bowl of comfort – easier than risotto but still creamy and filled with healthier ingredients. Perfect for a weeknight!

Serves 4 | Vegetarian | Less than 60 minutes

  • 2 cups cooked farro (can sub brown rice)
  • 1 head broccoli, slides into florets
  • 1 large daikon radish chopped into 1/2 inch chunks (optional)
  • 1 15 oz can chickpeas, drained and rinsed
  • Olive oil
  • Sea salt
  • Black pepper
  • 1 cup plain non-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp agave
  • 1/4 tsp Red pepper flakes (optional)
  • 1/2 tsp sea salt
  • Black pepper
  • Water to thin if needed
  • Pea shoots, fresh parsley and lemon for serving (optional)

Preheat your oven to 420 degrees F. Place the broccoli, radish and chickpeas on a sheet pan and add a drizzle with olive oil, a sprinkle of sea salt and a few cracks of black pepper. Roast for 20-25 minutes until slightly browned, tossing once mid-way through.

While tray is roasting, make the creamy yogurt sauce. Add the yogurt, lemon juice, agave, red pepper flakes, sea salt and a few cracks of black pepper and stir to combine thoroughly. (Note – can add 1 tsp water at a time if appears too thick – this depends on which yogurt you choose)

When tray is finished roasting, combine all ingredients into a large bowl and toss to combine. Serve with pea shoots, a sprinkle of parsley and a squeeze of lemon.

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