Dinner Recipes

Farro & Beet Protein Bowl

Look at all the gorgeous colors! This Mediterranean-inspired bowl is bright, flavorful, and completely vegan: the meatballs are actually “beet balls” made with a blend of fresh grated beets, walnuts, flaxseed, oats, and tofu. Chewy, nutty farro gives each bite a satisfying heartiness; lemon-kissed asparagus and radish sprouts add freshness to balance out the earthiness.

Farro & Beet Protein Bowl
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Dinner

Farro & Beet Protein Bowl

Serves: 4

Ingredients

½ cup walnuts
¼ cup rolled oats
¼ cup flaxseeds
1 tsp Gelson’s cayenne pepper
½ tsp ground white pepper
6 oz firm tofu, drained
1 tsp kosher salt, plus more to taste
2 cups finely grated red beets
2 Tbsp Gelson’s 100% California extra virgin olive oil
1 small shallot, thinly sliced into rings
2 garlic cloves, thinly sliced
1 bunch asparagus, ends trimmed and cut into 1” pieces
1 Tbsp drained capers
1 Tbsp freshly squeezed lemon juice
2 cups farro, cooked according to package instructions
Radish sprouts, for garnish

Directions

  1. Preheat the oven to 400º.

  2. In the bowl of a food processor, combine the walnuts, oats, flaxseeds, cayenne, and white pepper. Process to the consistency of flour, about 3 minutes. Add the tofu and salt and continue to process until a smooth paste forms, about 2 minutes.

  3. Transfer the mixture to a large bowl and add the grated beets. Mix by hand until fully incorporated. Shape the mixture into 12 1-ounce balls and place them on a sheet pan lined with parchment paper.

  4. Bake the balls for 18 to 20 minutes until they start to brown. Let cool.

  5. To cook the asparagus: Heat a large skillet over medium heat. Add the olive oil, shallot, and garlic and cook until the shallots are translucent, about 3 minutes.

  6. Add the asparagus and continue to cook, stirring frequently, until bright green and tender, about 5 minutes.

  7. Remove the pan from the heat and immediately add the capers and lemon juice. Stir to coat the asparagus and season with salt.

  8. Evenly distribute the farro among four bowls. Place 3 beet balls in each bowl. Top each with an equal amount of the asparagus and pan sauce, and garnish with radish sprouts.

Calculate nutrition information for this recipe.