Roasted butternut squash & beets. Whole grain farro & kale. Peppercorn ricotta, apples & brussel sprouts. Nuts, seeds & apple cider.

Preheat the oven to 400°F (200°C). Peel and cube the butternut squash and beets. Toss them in olive oil, salt, and pepper.

Prepare the Vegetables

Spread the butternut squash and beets on a baking sheet and roast for 25-30 minutes until tender, stirring halfway through.

Roast the Vegetables

While the vegetables are roasting, rinse the farro under cold water. In a pot, combine 1 cup of farro with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until tender. Drain any excess water.

Cook the Farro

While the farro cooks, remove the stems from the kale and chop the leaves. Sauté the kale in a pan with a little olive oil for 5-7 minutes until wilted.

Prepare the Kale

Trim the ends of the Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper, then roast them in the oven for 15-20 minutes until crispy.

Prepare the Brussels Sprouts

In a large bowl, combine roasted butternut squash, beets, cooked farro, sautéed kale, and roasted Brussels sprouts. Top with peppercorn ricotta, diced apple, mixed nuts, and seeds. Drizzle with apple cider.

Assemble the Bowl

Toss gently to combine all ingredients. Serve warm and enjoy your Pachamama Bowl!

pachamama bowl

Recipe information

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