Pesto Goat Cheese Veggie Bowl
Recipe by Kelsey Russell-Murray
This veggie bowl is delicious and so hearty it will satisfy even the largest appetites. This pesto goat cheese veggie bowl is a gut health superstar and is loaded with high fibre ingredients like farro, arugula, peppers, zucchini, and tomatoes. Nutty and nutrient-dense farro provides the base of this dish. Add plenty of veggies to boost the antioxidant and fibre content and then top with a rich and creamy pesto goat cheese and sweet balsamic glaze for the perfect flavour combination. This nutrition-packed nourish bowl comes together in around 30-minutes and is a great option for healthy weeknight meals or lunches. Ingredients can easily be substituted for whatever vegetables and whole grain you have on hand, making this a great flexible meal option.
Preheat the oven to 425° Fahrenheit.
Prepare the farro. Rinse farro under cool water. Bring a large pot of water to a boil. Add strained farro and reduce heat to medium-high and cook uncovered until soft, about 30 minutes. Strain.
Add peppers, zucchini, and cherry tomatoes to a parchment-lined baking sheet. Top veggies with avocado oil, salt, and pepper, then toss to combine. Roast on the middle rack of the over for 15-minutes, until tender.
Add pesto and goat cheese to a medium bowl and stir to combine.
To serve, divide farro equally between two bowls. Top farro with roasted veggies, arugula, and pesto goat cheese. Drizzle with balsamic glaze and squeeze over a lemon wedge, if desired. Best served fresh. Enjoy!
Substitutions: Substitute arugula for another leafy green of your choice. Kale or spinach would work well. Swap suggested vegetables for other veggies of your choosing, such as eggplant, broccoli or asparagus. • Substitute balsamic glaze for a different salad dressing if you prefer. Omit pesto and serve goat cheese plain.
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