Look no further for your next satisfying, delicious, vegetarian dinner.
This recipe was developed by Robby Melvin.
Ingredients
115-oz.
Photo: Caitlin Bensel
Line a baking sheet with parchment paper.
Roast until zucchini and squash are browned and chickpeas are crisp, 20 to 25 minutes.
Meanwhile, prepare farro according to package directions.
Drain; transfer to a large bowl.
Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and 34 teaspoon salt.
Divide farro mixture among bowls and top with squash mixture, sliced avocado, and cilantro.
Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl.
Serve with farro bowls for dolloping.
2,000 calories a day is used for general nutrition advice.
