Ultimate Bowl of YUM

Lol. If the title doesn’t let you know how much I love this one I don’t know what will. Also because this bowl has so many elements I truly didn’t know what to call it. The brussel sprouts are full of roasty veggie flavor and antioxidants. The farro fills you up. The kale adds freshness and more veggie power (also KALE!!). The vinaigrette adds acidity, the goat cheese has creaminess and funk. And the walnuts add some crunch. Bam. Ultimate Bowl of YUM.

  • I use farro in this recipe because I’ve found that it holds up much better in the fridge than rice or quinoa. It maintains that chewy bite without needing to be heated up like rice would need to be, and I’m all about a speedy meal.
  • If you want to add more plant based protein, I would use quinoa or add some chickpeas.
  • I roasted the Brussels the exact same way I roasted the broccoli in my previous recipe!
  • To make this recipe vegan you would have to omit the goat cheese and parm.
  • If you guys couldn’t already tell I don’t measure some stuff super exactly, so a lot of the ingredient list is my best guesstimation.
  • I made my own vinaigrette and I included the recipe but a store bought vinaigrette would work just as well.
  • I store this in the fridge as follows:
    • Brussels and farro in one container
    • vinaigrette in a separate container
    • I prep the kale, goat cheese, and walnuts right before I want to eat
  • Badump bum bum, bowl of yum, make it your own, tons of fun
  • I am not a poet

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25-30 minutes

Makes 4 servings


For the brussel sprouts:

  • 1 lb brussel sprouts
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • salt and pepper
  • parm

For the vinaigrette:

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp whole grain or dijon mustard
  • 1 tbsp maple syrup

For the bowl:

  • 2 cups of farro
  • goat cheese
  • walnuts


  1. Make the farro according to package directions, make sure you season the cooking water.
  2. Preheat the oven to 425 F. On a baking sheet halve the Brussels into somewhat the same sizes. Drizzle over the olive oil, the lemon juice and add salt and pepper. Halfway through roasting make sure you shake the baking sheet to keep them from sticking. Roast about 20-25 minutes until they’re nice and roasty. Add parm after they’re done.
Roasty toasty!
  1. Prep the kale. Add a serving to a bowl and add a bit of water to facilitate the massaging of it. And guys when I say to massage your kale, you gotta get in there and really break it down. Massaging the kale softens the leaves, making them both easier to digest and less bitter.
  2. Add all the vinaigrette ingredients to a bowl and whisk together. Dress the kale with the vinaigrette.
  3. To plate, add farro, dressed kale, and brussel sprouts to a bowl. Top with goat cheese crumbles and crumbled walnuts (toasting walnuts optional but not necessary).

Man oh man I hope you guys try this one!

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