A simple power bowl recipe including farro, roasted brussels sprouts topped with nutritional yeast, mixed greens & rainbow carrots.
This recipe came about because my husband brought home a bunch of free brussels sprouts from work. We are fortunate enough to work for an organic grocery store that has incredibly high standards for their produce, so high that a ton of stuff gets pulled every day to be put into compost. The employees are allowed to take some of it home with them, and the rest either gets composted or donated to organizations that can use it. We eat entirely organic produce, every day, all year because of our jobs and how accessible it is for us. I know that’s definitely not the case for everyone, and I can’t begin to express how grateful I am that I can provide extremely healthy food for my kids. Food, nutrition and my children’s health are some of the most important things in my life, and I sacrifice a lot of myself to make sure that they have happy and healthy lives. I wish that this was the case for all children around the world, and I hope one day that I can do something to make that happen. I’m really disappointed in how little the United States focuses on health and eating habits with children in school and however else they’re exposed to it. Every child should know what fresh fruits and vegetables taste like and have the opportunity to eat a delicious home cooked meal. If you have any ideas, or know of organizations that focus on children’s health and nutrition I’d love to hear about them in the comments. It has become a huge passion of mine and I would love to become more involved.
In an effort to not waste anymore food, Fred brought home pounds of brussels sprouts, and I was determined to cook with them before they were spoiled. The tastiest and easiest way for me to cook a ton of one type of vegetable at a time is roasting. It’s probably not ideal if you want to keep as much of the vitamins and minerals in tact, but I find that steaming/boiling brussels sprouts makes them lose a lot of flavor and become almost bland. Roasting them makes the outer leaves nice and crispy, and the inside stays soft and almost melts in your mouth! I trimmed the ends, and pulled off any leaves that were turning yellow or brown and made sure they were free of any dirt, and added them all to a large bowl. I coated them in olive oil, salt, and a tiny bit of nutritional yeast. If you put too much nutritional yeast on them before you roast them, then it starts to burn and you’ll end up having to peel off all of the burnt leaves. I add the majority of the nutritional yeast on them after they’re completely roasted and out of the oven. You could do the same thing with parmesan cheese if you eat dairy, or use a vegan parmesan cheese instead. I also have an obsession with adding seaweed flakes to everything lately, which meant that I of course sprinkled it all over the brussels sprouts after they were added to the salad. Yummy!
This salad is hearty, filling, colorful and full of different textures. You can use your favorite dressing and serve this as a warm salad, or simply add some lemon juice, salt, pepper and soy sauce. There are endless possibilities! I grated rainbow carrots on top of our salad, and then added a few more round pieces to Luna’s bowl for more color and crunch. You could add some baked tofu and chickpeas for even more protein and fiber.
Also, I’m hosting a giveaway on my Instagram! You could win 5 free products from Nature’s Path. Check out my Instagram page to find out how to enter!