This vegan sweet potato farro buddha bowl is perfect for meal prep! Often on a Monday, I chuck everything in the oven while the farro cooks and make some Tofu Feta, finish work while the rest cooks, then have lunch for the week in about 40 mins!
Farro is an almost chewy whole grain, it is delicious! If you do not have, feel free to sub quinoa, couscous, brown rice or any other grain!
I love this veggie combo, but feel free to swap in and out vegetables to your liking. Eggplant, squash, mushroom or broccoli would also be great!
For this recipe prep beforehand:
Vegan Tofu Feta or try Vio Life Vegan Feta
If you try this let me know! Leave a comment or message/tag @PlentyfullVegan on Instagram
- Bowl:
- Large Sweet Potato
- 1 Zucchini
- 1 Red Pepper
- Can of Chickpeas
- ½ Cup Farro (Sub any grain)
- 2 Tbsp Extra Virgin Olive Oil
- 2 large handfuls of salad greens
- Dairy-Free feta (Recipe and brands linked above)
- 1 Avocado
- Salt & Pepper
- Dressing:
- 2 Tbsp Extra Virgin Olive Oil
- ¼ Cup Lemon Juice (about 1 lemon)
- 1 tsp dijon mustard
- ¼ tsp dried thyme
- Preheat oven to 425 F
- Chop sweet potato, zucchini and pepper, and toss in Extra Virgin Olive Oil, salt and pepper. Spread on a lined baking sheet and bake for about 35 minutes until the sweet potato is tender and chickpeas are getting crunchy.
- While vegetables are roasting, cook farro. Bring 1 ½ cups of salted water to a boil, and add the farro. Reduce to a simmer, and cook for about 20 - 25 minutes.
- Make the dressing by whisk all ingredients together or shaking in a jar
- Assemble: add greens and grains to your bowl and top with dressing. Then top with roasted vegetables, feta and avocado. Enjoy!
Looking for more meal prep recipes? Try: Green Goddess Bowl with Herby Hemp Dressing, Almond Butter Slaw, Sushi Bowl, Winter Harvest Buddha Bowl, Chickpea Salad Sandwich
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