Roasted Vegetable and Farro Bowl with Miso Dressing

By • November 4, 2013 0 Comments

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Author Notes: This is the type of meal you eat and actually feel amazing after. I just finished mine and I feel unstoppable. My bowl has transformed me into Wonder Woman, into a hero, into a clean and whole grain spirited individual who is ready to take on the world. A simple bowl of farro gets topped with roasted broccoli, eggplant, tofu, steamed spinach, bean sprouts and a miso dressing to make the ideal hearty lunch or light dinner.Amanda Shulman


Serves 2

Roasted Veggies and Farro

  • 2 cups farro
  • 1 head broccoli, cut into florets
  • 1 eggplant, cut into cubes
  • 1 package tofu
  • 3 cups spinach
  • 2 cups bean sprouts
  • Olive Oil


  • 2 tablespoons miso paste
  • 1 dash rice vinegar
  • 1 splash honey
  • water
  1. Preheat oven to 400 degrees. Bring 4 1/2 cups water to a boil in a saucepan. When boiling, add the farro, cover, turn down the heat to a simmer and cook for 15-30 minutes, until tender yet firm. Drain any excess water and keep covered so it stays warm.
  2. While the farro cooks prepare your vegetables. Lay the broccoli on half a baking sheet, and the eggplant on the other half. Drizzle both with olive oil and a pinch of salt. Put in the oven and roast for 30 minutes, turning after 20. Get ‘em nice and crispy.
  3. Cut your tofu square into slices. Lay them on another baking sheet and throw them in the oven to join the vegetables. Roast 10 minutes each side, until golden.
  4. Steam your spinach! Sautee your bean sprouts in a little olive oil and a tablespoon of water, just until they become soft.
  5. Add all the dressing ingredients, minus the water, into a bowl and mix together. Add water until it thins out and becomes the consistency you desire.
  6. Put grains in serving bowls. Top with vegetables and tofu. Spoon dressing over the top, then sprinkle with sesame seeds.

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