Recipe by Kristan Raines

Serves: 1

Cook Time: 15 minutes

Prep Time: 20 minutes

Total Time: 35 minutes

Ingredients:

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

Green Sauce:

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.

Method:

1. Heat oven to 425°F.

2. 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.

3. 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. 

4. 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.

5. 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.