Farro (cooked): 100g (1/2 cup), Sweet potato: 100g (1 small, cubed), Brussels sprouts: 100g (1 cup, halved), Red bell pepper: 75g (3/4 cup, sliced), Red onion: 50g (1/2 cup, sliced), Greek yogurt (low-fat): 60g (1/4 cup), White miso paste: 10g (2 tsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Thyme: 2g (1 tsp, fresh, chopped), Pumpkin seeds: 15g (1 tbsp), Black pepper: to taste
1. Roast vegetables: Toss 100g cubed sweet potato, 100g halved Brussels sprouts, 75g sliced bell pepper, and 50g sliced red onion with 10ml olive oil, 2g thyme, and black pepper. Roast at 200°C (400°F) for 25 minutes until tender. 2. Make miso yogurt sauce: Whisk together 60g Greek yogurt, 10g white miso paste, 10ml lemon juice, 3g minced garlic, and black pepper until smooth. 3. Assemble bowl: Place 100g cooked farro as base, top with roasted vegetables. 4. Finish: Drizzle with miso yogurt sauce and sprinkle with 15g pumpkin seeds.
