Recipe by Kristan Raines
Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
1 cup broccoli florets
1/2 a zucchini, sliced
5 thick asparagus spears, bottoms trimmed
Grapeseed oil, for drizzling
3-4 tbsp canned chickpeas
1 scant cup of cooked farro, or other grain of choice
1 cup shredded lacinato kale, stems removed
Pepita seeds, for garnish
1 small avocado
¼ packed cup cilantro
¼ packed cup parsley
½ jalapeño, seeds and veins removed
1 clove garlic
1 tbsp white wine vinegar
1 tbsp lime juice
3 tbsp olive oil
3 tbsp oatmilk
1 tsp kosher salt
Few cracks of fresh pepper
This nourishing grain bowl filled with roasted vegetables is topped with a vibrant and flavorful dressing made all the more delicious with some Barista Blend Oatmilk.
- Heat oven to 425°F.
- Place the broccoli, zucchini, and asparagus on a small or medium baking sheet and drizzle with a bit of grapeseed oil, then season with a few pinches of salt and pepper. Roast in the oven for 15-20 minutes, or until the broccoli has started to brown.
- For the dressing, place the avocado, cilantro, parsley, jalapeño, garlic, white wine vinegar, lime juice, olive oil, oatmilk, salt, and pepper, into a large jar and blend until smooth with an immersion blender. Alternatively, a blender or food processor can also be used.
- Taste and season the dressing with additional salt as needed. If you’d like a thinner dressing, simply blend in a few more tablespoons of oatmilk until desired texture is achieved.
- Begin assembly by adding the farro and kale to a large bowl. Once cooled, add the roasted veggies, chickpeas, and a hearty drizzle of the dressing. Garnish with roasted pepitas and enjoy immediately.
*Place leftover dressing in a sealed container and store in the refrigerator for up to three days.