🌿 Vegetarian Protein Bowl — A Gut-Loving Powerhouse
A vibrant, fiber-rich bowl packed with plant-based power
This colorful protein bowl is everything you need in one meal: whole grains, plant protein, fiber, antioxidants, and bold, herby flavor. Cannellini beans add creamy texture and protein, while the roasted cauliflower, sweet potato, and broccolini bring depth and nourishment. A bright chimichurri drizzle ties it all together with a fresh finish.
🍽️ Why This Bowl Nourishes Deeply
Farro is an ancient grain high in fiber, protein, and magnesium, offering a chewy, nutty base that supports healthy digestion and sustained energy.
Cannellini beans are creamy and satisfying while boosting plant-based protein, fiber, iron, and folate—essential for energy metabolism and red blood cell formation.
Sweet potatoes are rich in beta-carotene (vitamin A), a powerful antioxidant that supports vision, immunity, and skin health. Their natural sweetness balances the savory elements of this dish.
Cauliflower offers detox-friendly glucosinolates, vitamin C, and choline, which supports brain and liver function.
Broccolini adds crunch and even more fiber, plus vitamins C and K, both essential for immune health and bone strength.
Fresh chimichurri (made with parsley, cilantro, garlic, vinegar, and olives) not only elevates flavor but also delivers antioxidants and healthy fats. The Castelvetrano olives add a buttery texture and a hit of monounsaturated fats to support heart health.
🛒 Key Ingredients
8 cups water
1 ¼ cups farro
1 (15 ounce) can no-salt-added cannellini beans, rinsed
4 cups cauliflower florets
1 (1 pound) sweet potato, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
2 teaspoons lemon pepper seasoning, divided
1 (6 ounce) bunch fresh Broccolini, cut into 2-inch pieces
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh cilantro
1 tablespoon red-wine vinegar
1 large clove garlic, grated
½ teaspoon crushed red pepper
¼ cup chopped Castelvetrano olives
¾ teaspoon salt, divided
🧑🍳 How to Make It:
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Bring water to a boil in a large saucepan over medium-high heat; stir in farro. Return to a boil; reduce heat to medium and cook at a low boil, undisturbed, until the grains have expanded but are still al dente, about 30 minutes, stirring in cannellini beans during the last 5 minutes of cooking. Remove from heat and drain. Cover to keep warm.
Meanwhile, place cauliflower florets and sweet potato on the prepared baking sheet. Drizzle with 1 1/2 tablespoons oil and sprinkle with 1 1/2 teaspoons lemon pepper and 1/4 teaspoon salt; toss well to coat and spread evenly on the pan. Combine Broccolini, 1/2 tablespoon oil and the remaining 1/2 teaspoon lemon pepper in a medium bowl and toss to coat; set aside. Roast the sweet potato and cauliflower until almost tender, about 20 minutes. Remove from oven and push the sweet potatoes and cauliflower to one side. Add the Broccolini to the other side of the pan; roast until the vegetables are tender and lightly charred, about 10 minutes.
Meanwhile, stir parsley, cilantro, vinegar, garlic, crushed red pepper, olives and the remaining 1/4 cup oil and 1/2 teaspoon salt together in a small bowl to make chimichurri. Stir 1/4 cup of the chimichurri into the farro mixture.
Divide the farro mixture among 4 bowls and top evenly with roasted vegetables; drizzle with the remaining 1/4 cup chimichurri.
This vibrant bowl brings together fiber-rich farro, creamy cannellini beans, and a rainbow of roasted veggies like cauliflower, sweet potato, and broccolini. A zesty homemade chimichurri adds a fresh, tangy finish while boosting flavor and digestion. This meal is packed with plant-based protein, antioxidants, and prebiotic-rich ingredients to nourish your gut and keep you satisfied. Perfect for a hearty lunch or balanced dinner, it’s a complete meal in one beautiful bowl.
