Vegetarian meals are not just for vegetarians Especially these days when quality meat can be hard to find in stores & it’s expensive too. So here is a recipe for a farro, butternut squash, potatoes, portobello mushrooms & zucchini bowl that is satisfying, nutritious & easy to throw together. I served it with a side of tomatoes, peppers & capers salad
Recipe:
Ingredients:
For the farro bowl: farro, butternut squash, baby golden potatoes (other types of potatoes will work well too), portobello mushrooms (you can substitute other types of mushrooms), zucchini , onion , garlic , olive oil, a little butter , a smooth & creamy cheddar or Parmesan cheese , fresh/dried herbs (thyme, rosemary, oregano, sage, etc. will all work well), salt & cracked black pepper + (optional) an umami seasoning blend.
For the salad: tomatoes , multicolored peppers , capers, scallions , olive oil, a red wine or apple cider vinegar, salt & pepper.
Preheat oven to 425 & get the farro going. Clean & cut up the veggies. For the butternut squash, trim the ends, cut in half, scoop out seeds, chop into 1” cubes. You do not need to peel the squash. Keep the skin, it is full of nutrients. Cut the other veggies that you will roast to similar size. In a bowl, toss the squash, potatoes, zucchini, onion & garlic with olive, herbs & season well. Spread on a baking sheet. Add the mushrooms (don’t toss the mushrooms with the other veggies since they are more fragile & will break up). Once you have added the thickly sliced portobellos, sprinkle all with the umami seasoning & toss in the oven for approx. 40 minutes until squash & potatoes are tender.
While the veggies are roasting, prepare the side salad. Slice the peppers & scallions,cut the tomatoes. Place in bowl, add the capers, olive oil + vinegar & season. Let sit.
When veggies are ready, toss them gently with a little butter (optional). In a bowl, add first the farro, then the roasted veggies & top with crumbles of cheese. Serve together with the salad.
Enjoy!
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