Farro bowl with sheet pan eggplant and Brussels sprouts. 11/19/22

Farro bowl with sheet pan Brussels sprouts and eggplant, edamame, and a peanut butter yogurt sauce

This dish started out as a quinoa bowl with tahini sauce that I saw on the NYTimes cooking site. John is not a fan of quinoa so I changed the grain to farro. I did not want all the calories from tahini so I made up a sauce of non-fat yogurt and peanut butter powder.

Here is my easy, fool-proof oven-baked recipe for farro (and also brown rice!)

The eggplant and Brussels sprouts I toss in olive oil and salt. I use a separate sheet pan for each vegetable. I roast the vegetables at 425F for 20 minutes for the eggplant and then put the sprouts in for the last 10 minutes. The edamame I just defrost and add a little salt.

I can only give approximates for the sauce because it is a kind of taste as you go recipe. So 1/2 cup non-fat Greek yogurt, 2 tablespoons of peanut butter powder, 1/2 teaspoon each soy sauce and sesame oil, 2 tablespoons of lemon juice, a dash of salt, and water to thin the sauce out. That’s my best guess.

This entry was posted in Grains, Healthy tips, Legumes, Recipes, Sheet pan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s