Dinner Recipes
Farro & Beet Protein Bowl
Look at all the gorgeous colors! This Mediterranean-inspired bowl is bright, flavorful, and completely vegan: the meatballs are actually “beet balls” made with a blend of fresh grated beets, walnuts, flaxseed, oats, and tofu. Chewy, nutty farro gives each bite a satisfying heartiness; lemon-kissed asparagus and radish sprouts add freshness to balance out the earthiness.
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Farro & Beet Protein Bowl
Serves: 4
Ingredients
Directions
Preheat the oven to 400º.
In the bowl of a food processor, combine the walnuts, oats, flaxseeds, cayenne, and white pepper. Process to the consistency of flour, about 3 minutes. Add the tofu and salt and continue to process until a smooth paste forms, about 2 minutes.
Transfer the mixture to a large bowl and add the grated beets. Mix by hand until fully incorporated. Shape the mixture into 12 1-ounce balls and place them on a sheet pan lined with parchment paper.
Bake the balls for 18 to 20 minutes until they start to brown. Let cool.
To cook the asparagus: Heat a large skillet over medium heat. Add the olive oil, shallot, and garlic and cook until the shallots are translucent, about 3 minutes.
Add the asparagus and continue to cook, stirring frequently, until bright green and tender, about 5 minutes.
Remove the pan from the heat and immediately add the capers and lemon juice. Stir to coat the asparagus and season with salt.
Evenly distribute the farro among four bowls. Place 3 beet balls in each bowl. Top each with an equal amount of the asparagus and pan sauce, and garnish with radish sprouts.