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Power bowl with farro, avocado, legumes and veggies
Prep Time
20 mins
Cook Time
45 mins

This power bowl is jam-packed full of nutritious ingredients, but you won't remember it for the health benefits, you'll remember it because it's delicious.

Course: Main, Main Course
Cuisine: American, Canadian, International, North American
Keyword: health bowl, power bowl
Servings: 2 large bowls
  • 1 cup organic farro semi-pearled
  • 6 cups water
  • 2 tsp kosher salt
Roasted sweet potato
  • 1 small sweet potato peeled and cubed
  • 1 tbsp olive oil
  • 1/8 tsp kosher salt (generous pinch)
Roasted beets
  • 3 medium beets peeled and cubed
  • 1 tbsp olive oil
  • 1/8 tsp kosher salt (generous pinch)
Remaining bowl ingredients
  • 3 cups baby arugula
  • 1/3 cup grape tomatoes cut in half length-wise
  • 1/2 cup black beans
  • 1/2 cup chickpeas
  • 1 medium ripe avocado peeled and sliced
  • 1/4 cup green onions / scallions chopped
  • 1/2 cup fresh blueberries
  • 2 tbsp pumpkin seeds hulled and raw
Lime dressing
  • 1/3 cup olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1/2 tsp fine salt
  • 1/4 tsp freshly ground black pepper
  1. Pre-heat the oven to 400 ºF
  2. Rinse the farro under cold water for about 10 minutes.

  3. While the farro is being rinsed, bring the 6 cups of water and 2 tsp of salt to a boil.

  4. Add the farro and bring the water back up to a boil.

  5. Reduce the temperature to low, cover and simmer for about 20 minutes or until the farro is tender. This is called the pasta method of cooking farro.

  6. Pour the farro and water onto a sieve to drain the water.
  7. Pour the farro onto a paper towel-lined plate, spread to loosen and let cool.

  8. Line a large baking sheet with parchment paper.
  9. In a bowl, toss the sweet potato cubes in 1 tbsp olive oil and 1/8 tsp salt, to coat.
  10. Pour them onto one side of the baking sheet and spread them apart.
  11. In a bowl, toss the beet cubes in 1 tbsp olive oil and 1/8 tsp salt, to coat.
  12. Pour them onto the other side of the baking sheet and spread them apart.
  13. Place the baking sheet in the oven on the middle rack, and bake for 40 minutes or until the veggies are tender and have toasted edges.
  14. Remove the roasted vegetables from the oven and let cool.
  15. In a small bowl, whisk together the dressing ingredients until well combined.
  16. Assemble the dish split between two large bowls. You can assemble the ingredients anyway you like, but for our bowls, we used the farro and arugula as the base, then added the tomatoes, beans, chickpeas, sweet potatoes, beets, avocado, scallions, blueberries and pumpkin seeds.
  17. Complete the dish by drizzling the dressing evenly over all the ingredients.
  18. Enjoy this guilt free bowl of deliciousness!

Recipe Notes
  • Double up on the ingredients and pack bowls ahead of time for work or school lunches. We recommend leaving out the avocado and dressing until it’s time to eat, to keep the avocado looking fresh.
  • Feel free to substitute the farro for quinoa or brown rice.
  • This recipe is easy to customize, you can leave out ingredients or add your own favourites.
  • This recipe is diabetic (always monitor your blood sugar when introducing new foods) and vegan friendly