Roasted Vegetable Grain Bowl

Recipe No. ENT-014

Yield6 qt

Servings6

Serving size1 cup

Cost / serving$2.15

Vegan as written; can substitute quinoa for farro.

Ingredients

Sweet potato (fresh) peeled, 3/4-in dice 0.9 kg
Broccoli florets (fresh) bite-size 0.45 kg / 4 cup
Farro (dry) rinsed 2 cup
Chickpeas (canned) drained and rinsed 1 cup
Lemon tahini dressing (fresh) 0.75 cup

Equipment

Half-sheet pan — 18x13 in
4-qt saucepan
Instant-read thermometer

Procedure

1

Toss sweet potato and broccoli with oil, salt, and pepper. Spread on sheet pan.

🌡 425F
2

Roast until tender and caramelized, stirring once halfway through.

🌡 425F ⏱ 25-30 min

⚠ CCP — Vegetables must reach a minimum internal temperature of 135F for hot holding.
3

Meanwhile, simmer farro in salted water until tender, then drain.

⏱ 20 min
4

Assemble bowls: farro, roasted vegetables, chickpeas, dressing.
5

Hold for service at or above 135F, or chill to below 41F within 4 hours.

⚠ CCP — Cooling/holding CCP per food safety plan.

Nutrition

Nutrition Facts

6 servings per container

Serving size1 cup (230g)

Amount per serving

Calories 250

% Daily Value*

Total Fat 12g15%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 8mg3%

Sodium 210mg9%

Total Carbohydrate 34g12%

Dietary Fiber 7g25%

Total Sugars 5g

Includes 4g Added Sugars8%

Protein 11g

Vitamin D 4mcg20%

Calcium 210mg16%

Iron 4mg22%

Potassium 380mg8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.