Mediterranean Power Bowl

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Mediterranean Power Bowl

Prep: 20 minutes
Roast: 20 minutes • Serves: 4

3/4 cup dry pearled farro
1 package (10.5 ounces) grape or cherry tomatoes
6 cups small cauliflower florets
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1/2 cup plain nonfat Greek yogurt
1-1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon lemon zest
4 cups baby kale
1 can (16 ounces) reduced sodium garbanzo beans, drained and rinsed
1/2 cup crumbled feta cheese

1. Preheat oven to 450°; line rimmed baking pan with parchment paper. Prepare farro as label directs.

2. In medium bowl, toss tomatoes, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper. In large bowl, toss cauliflower, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper. Spread tomatoes and cauliflower on opposite sides of prepared pan; roast 20 minutes or until tomatoes are slightly charred and cauliflower is golden brown, stirring once halfway through cooking.

3. In small bowl, stir garlic, yogurt, lemon juice, dill, lemon zest, and remaining 1/4 teaspoon each salt and pepper.

4. Into 4 serving bowls, divide kale, beans, farro, cheese, tomatoes and cauliflower; dollop with yogurt mixture. Makes 4 bowls.

Approximate nutritional values per serving (1 bowl):
418 Calories, 14g Fat, 4g Saturated Fat, 18mg Cholesterol, 651mg Sodium,
61g Carbohydrates, 16g Fiber, 10g Sugars, 0g Added Sugars, 20g Protein