Farro is a delicious nutty flavored grain that not many people know about. It can take the place of rice in many dishes. I make mine in the oven but you can also cook on your stove top as well. The eggplant and Brussels sprouts are tossed with some salt and olive oil and cooked in a 425F oven for about 25 minutes. I used raw kale as the base for the grain bowl followed by farro and then the vegetables and sauce on top.
This recipe actually calls for a tahini sauce but I decided on a yogurt sauce with peanut butter powder, lemon juice, a little sweetener, and 1/4 teaspoon of sesame oil plus salt to taste. If you want to keep the dish vegan go with a tahini sauce.
Our dinner was easy to make, lovely to look at, healthy, and delicious to eat.
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