Roasted Vegetable Farro Bowl.
This bowl has so many variations you can do. Nutty and chewy farro is the base that is super hearty and a great source of protein for a vegetarian.
For the roasted vegetables I used brussel sprouts, carrots, broccoli, cauliflower, peppers, and a sweet potato.
To serve I chopped spinach up to fill the bottom of the bowl, layered farro, and then topped with the roasted roasted vegetables. For a sauce to drizzle on the top you can honestly make or use any pre-made sauce you have on hand. I did a mix of soy and hot sauce for ours to add a little extra spice.
Here is a link to the inspiration for the meal but I definitely used what I had on hand to simplify it.