Calabrian Bean & Veggie Bowls

with Toasted Farro & Basil Cashew Sauce

dinner

Root Vegetables Nuts Lime Fruit Cashews Broccolini Bell Pepper Beans/Legumes Basil Grain Bowl Dinner Soy-Free <600 Calories Chef's Choice
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
380
FAT
12g
CARBOHYDRATES
56g
PROTEIN
19g

MAIN INGREDIENTS

  1. ¾ cup farro
  2. ⅓ cup cashews
  3. 3 garlic cloves
  4. 6 oz broccolini
  5. 6 oz parsnip
  6. 4 oz roasted red peppers
  7. 1 lime
  8. ½ oz fresh basil
  9. 2 tbsp white sesame seeds
  10. 5.3 oz (1 package) Brami Hot Chili Pepper Italian Snacking Lupini Beans
  11. 2 tbsp olive oil*
  12. Salt and pepper
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (cashew), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the farro

Preheat the oven to 400°F. Add farro and a pinch of salt to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to medium, and cook until farro is tender, 18 to 20 minutes. Drain and return grains to the saucepan, uncovered, off heat.

2
Prepare the vegetables

Add cashews to a small bowl and cover with ⅓ cup hot water. Peel the garlic cloves. Trim one inch off the broccolini stems. Peel and chop the parsnip into bite-size pieces. Drain and finely chop the roasted red peppers. Halve and juice the lime.

3
Roast the vegetables

Add broccolini to one side of a baking sheet and chopped parsnip to the other side, and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, 12 to 15 minutes.

4
Blend the sauce

Pick the basil leaves. Add the cashews and their soaking water, 1 peeled garlic clove, lime juice, just half the basil leaves, just 1 tbsp white sesame seeds, and a pinch of salt to a blender. Blend the basil cashew sauce until smooth.

5
Toast the farro

Thinly slice the remaining garlic cloves. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cooked farro and cook, undisturbed, until grains are glistening and toasted, 3 to 5 minutes. Add sliced garlic, roasted parsnips, chopped red peppers, and Brami beans and cook until warmed through, 3 to 4 minutes. Sprinkle with salt and pepper.

6
Serve

Tear the remaining basil leaves. Divide toasted farro between large bowls. Top with roasted broccolini and drizzle with basil cashew sauce. Sprinkle with torn basil leaves and remaining white sesame seeds. Enjoy!