Entree Line

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. 1
    Toss sweet potato and broccoli with oil, salt, and pepper. Spread on sheet pan.
    🌡 425F
  2. 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. 3
    Meanwhile, simmer farro in salted water until tender, then drain.
    ⏱ 20 min
  4. 4
    Assemble bowls: farro, roasted vegetables, chickpeas, dressing.
  5. 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.