Description
A simple, seasonal well-balanced spring bowl! Make this bowl any time of the year and switch up the vegetable to match the season.
Ingredients
3/4 cups dry farro
1 bunch of asparagus, tough stem removed
1 pint of cherry tomatoes, sliced
1 head broccoli, stem removed, and cut into florets
1 red pepper, sliced
2 tablespoons extra virgin olive oil
coarse salt and pepper
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 pound large shrimp, peeled and cleaned
Instructions
1. Preheat your oven to 425 degrees F.
2. In a saucepan, add 1 1/2 cups of water with a sprinkle of salt and bring to a boil. Add the farro, cover, and bring down to a simmer. Check your package directions and cook for the set amount. Set aside.
3. On a rimmed sheet pan toss the asparagus, broccoli, and red pepper with 1 tablespoon olive oil, a generous sprinkle of salt and pepper, and the herbs and spices. Place the pan in the oven and roast for 20 minutes.
4. Remove the pan from the oven and add the tomatoes along with the shrimp. Drizzle the rest of the oil on top and toss well. Add the pan back into the oven and finish roasting for 15 minutes. Remove the pan from the oven and add the cooked farro. Toss together and add a dollop of pesto (if you have it) and serve.