Pesto Goat Cheese Veggie Bowl

1

Preheat the oven to 425° Fahrenheit.

2

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.

3

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.

4

Add pesto and goat cheese to a medium bowl and stir to combine.

5

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!

6

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.