Farro Bowl August 12, 2016
This farro bowl is chock-full of fresh veggies.
  • 2 cups cooked farro mixture*
  • 1/2 carrot, grated or sliced
  • 1 handful kale, spinach, or arugula
  • 2-4 cherry tomatoes, sliced
  • Raw cauliflower floret, chopped
  • 1 bell pepper, chopped
  • Olive oil
  • Salt & pepper
  • 1 tsp dijion mustard**
  • 1/2 tsp honey
  • 1/2 lemon
  • 3-5 pistachios, coarsely chopped
Recipe Instructions
  1. Combine the chopped bell pepper with the farro mixture, toss together with salt, pepper, and a drizzle of olive oil.
  2. Top the farro with the greens, sliced tomatoes, and raw cauliflower bits for crunch.
  3. In a small bowl make the dressing by combining the mustard and honey, whisk together and stream in 1 1/2 tablespoons of olive oil. Once combined add the juice of half a lemon.
  4. Add salt and pepper to taste and more lemon juice if desired. In a small bowl, combine the grated carrots with about half of the dressing and the chopped pistachios.
Recipe Generator courtesy of BBQ Island
*If you're following along with our month-long lunch plan, you've already made this earlier in the week.

**For the following 4 ingredients, make double and save half of the dressing for tomorrow's lunch.

This recipe is part of our ultimate guide to packing work lunches for a month. Get all the recipes here.

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