Minutes Prep time: 20
Minutes Total time: 60
Servings: 4
Difficulty: Intermediate
PAM® Olive Oil No-Stick Cooking Spray
3 cups butternut squash cubes (1/2-inch pieces)
2 cups halved fresh Brussels sprouts
3 tablespoons Wish-Bone® Champagne Vinaigrette
1/2 teaspoon salt
2 cups cooked farro
2 cups baby spinach leaves
4 tablespoons prepared hummus
additional Wish-Bone® Champagne Vinaigrette
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 109 mg | 11% |
| Carbohydrate | 136 g | 45% |
| Cholesterol | 0 | |
| Total Fat | 19 g | 28% |
| Iron | 8 mg | 44% |
| Calories | 775 kcal | 39% |
| Sodium | 747 mg | 31% |
| Protein | 28 g | 56% |
| Saturated Fat | 3 g | 13% |
| Sugars | 16 g | 2% |
| Vitamin C | 45 mg | 74% |
Preheat oven to 450°F. Spray large baking sheet with cooking spray.
Pour butternut squash and Brussels sprouts onto baking sheet, drizzle with 3 tablespoons Champagne vinaigrette and salt and toss to coat. Roast 20 minutes. Turn vegetables and continue to roast until tender and browned, 5 to 10 minutes.
Divide farro and spinach into serving bowls. Smear a tablespoon of hummus on the side of each bowl. Top farro with roasted vegetables, drizzle with additional Champagne vinaigrette and serve the roasted vegetable grain bowls.
Roasted Vegetable Grain Bowls
