Farro & Beet Protein Bowl Gelson's
Taste bright Mediterranean flavors in this vegan Farro & Beet Protein Bowl. Chewy beet "meatballs," nutty farro, and fresh asparagus create a colorful, satisfying meal. Perfect for plant-based diners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gelsons.com.
Cooking tools:
- Food processor
- Grater
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Serving bowl
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
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