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farro bowl up close with butternut squash chickpeas ad brussels sprouts
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Vegan Sheet Pan Farro Bowl with Butternut Squash

This vegan sheet pan farro bowl is made with butternut squash, chickpeas, and brussels sprouts. Everything is cooked on a sheet pan except for the farro, making for an easy lunch or dinner recipe.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course, vegan, vegetarian
Cuisine: American
Keyword: brussels sprouts, butternut squash, chickpeas, farro, farro bowl, vegan, vegetarian
Servings: 2
Author: Aimee

Ingredients

  • 1 cup cooked farro
  • 2 cups butternut squash, cut into ½ to ¾ inch cubes
  • 10 brussels sprouts
  • 1 15 oz can chickpeas
  • 2 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon sweet chili sauce
  • 1 lemon
  • salt
  • pepper

Instructions

  • Cook the farro according to the package directions.
  • Preheat the oven to 425 degrees F.
  • If needed, peel, de-seed, and cut up the butternut squash into ½ to ¾ inch cubes. Set aside 2 cups of butternut squash to use in this recipe.
  • Take the brussels sprouts and make sure they are washed and trimmed. Cut each brussels sprout in half.
  • Take the can of chickpeas and drain and rinse them.
  • Take a sheet pan and line it with foil or parchment paper. Drizzle about 1 tablespoon olive oil over the sheet. Add the cubed butternut squash, sliced brussels sprouts, and chickpeas to the sheet in sections. Drizzle 1 more tablespoon olive oil over everything.
  • To the butternut squash, add the smoked paprika. To the chickpeas, add the sweet chili sauce. Toss everything to combine, keeping the butternut squash, chickpeas, and brussels sprouts separated from each other on the sheet pan.
  • Place in the oven and cook for 20 minutes. Stir, then place back in the oven for an additional 10-15 minutes.
  • Divide the ingredients among two bowls, and then squeeze half a lemon over each bowl.

Notes

For more crispy brussels sprouts:

For this recipe, I throw everything in the sheet pan at the same time. However, the brussels sprouts do tend to get cooked a bit more this way. If you want your brussels sprouts less done and having a bit more bite, add them to the sheet pan after 15 minutes.