Running on Real Food · by Deryn Macey★ 5.0 (1)
Vegan Farro Bowl
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 42%
CARBS 77G61% OF CAL
16G FIBER44G OTHER18G TOTAL SUGAR
FAT 16G28% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty plant-based bowl with farro, roasted vegetables, chickpeas, and tahini dressing. Packed with fiber and nutrients for a satisfying vegetarian lunch or dinner.
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View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked farro
- 4 medium carrots (chopped)
- 3 cups broccoli florets
- 2 cups halved Brussels sprouts
- 1 3/4 tsp olive oil (divided)
- 15 oz can chickpeas
- Salt and pepper
- ½ large red onion (thinly sliced)
- ¼ cup vinegar
- 3 cups finely chopped kale
- 4 tbsp raw pumpkin seeds (pepitas)
- ¼ cup tahini
- ¼ cup lemon juice
- ½ cup fresh cilantro, lightly packed
- ½ cup fresh parsley, lightly packed
- 2 cloves garlic
- 1 tbsp maple syrup
- 3 tbsp water (plus more to thin)
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 42%
CARBS 77G61% OF CAL
16G FIBER44G OTHER18G TOTAL SUGAR
FAT 16G28% OF CAL
2G SAT14G 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
- 15m
- Cook
- 30m
- Sodium
- 658mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1041mg
- Calcium
- 230mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 658MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.