"Loaded with Veggies: Zucchini, peppers, eggplant, red onion, tomato and greens. It's colourful and nutritious! Protein + Fibre-Rich: Between the farro, white beans, pumpkin seeds and veggies, it has 23g protein and 16g fibre per serving to help keep you full. Meal Prep: Everything holds up well so you can make it in advance for lunches or make-ahead dinners. Customizable: Use whatever veggies you have, add extra protein, use a different grain, it's a flexible recipe you can customize to your liking."
"Farro: Farro works really well due to it's hearty, firm texture. Barley would be a good substitute or if you need a gluten-free option, brown rice or quinoa. If you have extra farro, try this Vegan Farro Bowl and Mediterranean Farro Bowls. Veggies: The recipe calls for zucchini, red onion, tomato, bell pepper and eggplant and those make a very delicious combo but if you're missing one, that's ok. Extra eggplant can be used in this Thai Basil Eggplant."
The salad combines roasted zucchini, bell pepper, eggplant, red onion, tomato, and leafy greens with chewy farro and creamy white beans for hearty texture and substance. A bright pumpkin seed basil pesto adds zesty, nutty flavor and blends quickly. Each serving provides about 23g protein and 16g fiber, supporting fullness and nutrition. Components hold up well for make-ahead lunches or dinners and can be served warm or cold. Many substitutions are possible: barley, brown rice, or quinoa for grains; chickpeas or lentils for beans; canned artichokes and different greens as desired.
Read at Running on Real Food
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