Pachamama Bowl Recipe

Inspired by Shed

Time1h 10m

Serves4

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

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Ingredients

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Main Ingredients

1 medium Butternut squash

2 medium Beets

1 cup Whole grain farro

2 cups Kale

1 cup Peppercorn ricotta

1 medium Apple

10 pieces Brussels sprouts

1 cup Mixed nuts (e.g., almonds, walnuts)

1 cup Seeds (e.g., pumpkin, sunflower)

1 tbs Apple cider

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Instructions

Prepare the Vegetables

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

Roast the Vegetables

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

Cook the Farro

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.

Prepare the Kale

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 Brussels Sprouts

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.

Assemble the Bowl

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.

Serve

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