Roasted Veggie Ricotta Pesto Farro Bowls

Ingredients

• 1 cup dry farro
• 3 cups water
• 1/2 tsp kosher salt, divided
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, sliced
• 1 zucchini, half-moon sliced
• 2 tbsp olive oil
• 1 cup part-skim ricotta
• 1/3 cup basil pesto
• 1 tbsp lemon juice
• 1 15 oz can chickpeas, drained and rinsed
• 1/4 cup toasted pumpkin seeds
• 2 cups baby arugula
• Black pepper, for serving

Method

1. Simmer farro with water and 1/4 tsp salt until tender, 25 to 30 minutes; drain.
2. Heat oven to 425 F and line a sheet pan with parchment.
3. Toss broccoli, cauliflower, bell pepper, zucchini, olive oil, 1/4 tsp salt, and black pepper on the pan.
4. Roast vegetables 18 to 22 minutes, stirring once.
5. Stir ricotta, pesto, and lemon juice until creamy.
6. Build bowls with farro, roasted vegetables, chickpeas, arugula, ricotta pesto, and pumpkin seeds.