Mediterranean Power Bowl - Fresh Dish Post from Price Chopper

Ingredients:

• ¾ cup dry pearled farro

• 1½ cups grape or cherry tomatoes

• 6 cups small cauliflower florets

• 2 tablespoons olive oil

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 garlic clove, minced

• ½ cup plain nonfat Greek yogurt

• 1½ tablespoons fresh lemon juice

• 1 tablespoon chopped fresh dill

• ½ teaspoon lemon zest

• 4 cups baby kale

• 1 can (16 ounces) reduced sodium garbanzo beans (chickpeas), drained and rinsed

• ½ cup crumbled feta cheese

Directions:

1. Preheat oven to 450°. Prepare farro as label directs.

2. Line rimmed baking pan with parchment paper. In separate bowls, toss tomatoes and cauliflower each with 1 tablespoon oil, and 1/8 teaspoon each salt and pepper. Transfer tomatoes and cauliflower to opposite sides of prepared pan in single layer. Roast 20 minutes or until tomatoes are slightly charred and cauliflower is golden brown, stirring halfway through cooking.

3. In small bowl, stir garlic, yogurt, lemon juice, dill, lemon zest, and remaining ¼ teaspoon each salt and pepper.

4. Into 4 serving bowls, evenly divide kale, beans, farro, cheese, tomatoes, and cauliflower; evenly dollop with yogurt mixture.

5. For additional protein, add grilled chicken, fish, or shrimp to the bowl.