Summer Squash Farro Bowl

Summer Squash Farro Bowl

from realsimple.com
35 min
1 servings

This healthy recipe for a summer squash farro bowl balances nutrients to create a healthful meal, and it does it all in just 35 minutes.

Ingredients

  • 1 15-oz. can low-sodium chickpeas, drained and rinsed
  • 2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)
  • 2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)
  • 1 red onion, sliced (1 cup)
  • 0.25 cup olive oil, divided
  • 1.75 teaspoons kosher salt, divided
  • 1.25 cups farro
  • 1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)
  • 1 avocado, sliced
  • Fresh cilantro leaves, for serving
  • 0.75 cup plain whole-milk Greek yogurt

Directions

  1. 1

    Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss chickpeas, zucchini, squash, onion, 2 tablespoons oil, and 1 teaspoon salt on baking sheet. Roast until zucchini and squash are browned and chickpeas are crisp, 20 to 25 minutes.

  2. 2

    Meanwhile, prepare farro according to package directions. Drain; transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.

  3. 3

    Divide farro mixture among bowls and top with squash mixture, sliced avocado, and cilantro. Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with farro bowls for dolloping.