Vegetarian Farro Bowl
- 1/2 cup Cooked Farro
- 2 tsp. Olive oil
- 1 cup sliced Brussel sprouts
- 1/2 cup Carrots
- 1 cup Kale
- 1/4 cup Sliced Almonds
- 1 tbsp. Dried Cranberries
- 1 tbsp. Goat Cheese
- 2 tsp. Balsamic vinegar
- 1 small lemon
- Salt & Pepper
- Add the Olive Oil to a pan. Add Carrots, cook for 2-3 min, add Brussels sprouts and Salt & Pepper and cook for an additional 5 min. Add the Farro at the end just to warm it up.
- Add the rest of the ingredients to a bowl. Top with Veggies and Farro and Goat cheese and squeeze the lemon juice over the salad.
Macros: C-66g, F-28g, P-20 (568 Cal)