Crispy Butternut Squash and Farro Power Bowl

• 1 cupdry farro
• —Kosher salt — as needed

Roasted Squash

• 1 lbbutternut squash — peeled, seeds removed, cubed
• 1 tbspcornstarch
• 1 tbspnutritional yeast
• 1½ tbspavocado oil
• 1 tspgarlic powder
• ½ tspdry thyme — dried
• ½ tspdry rosemary — dried

Roasted Brussels Sprouts

• 1 lbbrussels sprouts — trimmed, thinly sliced
• 2large shallots — sliced
• 1 tbspavocado oil
• 1 tspgarlic powder
• ½ tspdry thyme — dried

Marinated Black Beans

• 1 canblack beans — drained, rinsed, 15 oz
• 1garlic — grated
• 1 tspDijon mustard
• ½ tspground coriander
• ¼ cupcilantro — stems removed, minced, or parsley
• 1 tbspred wine vinegar
• 2 tspmaple syrup
• 2 tspextra virgin olive oil

• ½ cupunsweetened plant-based yogurt
• 1 tspdijon mustard
• 1garlic — grated
• 1 tbspred wine vinegar
• 1 tbspmaple syrup