Making Thyme for Health · by Sarah Rotavera
Late Summer Harvest Bowls
NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 24%
CARBS 53G35% OF CAL
11G FIBER33G OTHER9G TOTAL SUGAR
FAT 43G63% OF CAL
6G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash, green beans, and tomatoes served with farro and bright kale pesto. Nutty, herbaceous, and satisfying. A vegetable-forward end-of-summer meal.
mainamericangrain bowl⚙️ food processor🍪 sheet pan🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cubed butternut squash (about 1 medium-size squash)
- 1 lb green beans (ends trimmed)
- 1 pint cherry tomatoes (halved)
- 1 cup farro (uncooked)
- 2 tablespoons extra virgin olive oil
- 3 cups chopped laminate kale (about 1 bundle)
- ½ cup raw pecans (or preferred nut)
- 2 tablespoons lemon juice (about 1 small lemon)
- 2-3 garlic cloves (depending on size)
- ½ teaspoon fine sea salt
- ½ cup extra virgin olive oil
At a glance
PER SERVING · TIME 60M
CAL 31%·PRO 24%
CARBS 53G35% OF CAL
11G FIBER33G OTHER9G TOTAL SUGAR
FAT 43G63% OF CAL
6G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 369mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 151mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.