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Plant Based Protein Bowl

Enjoy a filling AND plant based lunch bowl that is fiber-filled, protein-packed and delicious!


For Bowl:

  • 8 cups raw and chopped cauliflower / broccoli 

  • 2 cups cooked farro

  • 1/2 cup cashews

  • 2 Tbs avocado oil 

  • 1 1/3 cup cooked shelled edamame 

For Dressing:

  • 1/4 cup olive oil 

  • 1/4 cup white wine vinegar 

  • 1 Tbs honey

  • 1 Tbs dijon 

  • 2 tsp grated ginger 


  1. Cook farro according to package directions

  2. Pre-heat oven to 400°F.

  3. Toss the cauliflower / broccoli with avocado oil in a large bowl and sprinkle with salt and pepper.

  4. Spread cauliflower / broccoli on a large baking sheet.

  5. Roast cauliflower / broccoli, turning occasionally, for 30-45 minutes, until soft and golden in places.

  6. Add the cashews (in a separate baking dish) to the oven for the last 5 or so minutes (keep an eye on them so they don't burn), or until lightly golden.

  7. Combine farro, cauliflower, broccoli, cashews and edamame and dispense into four Tupperware containers 

  8. Shake together all vinaigrette ingredients.

  9. Store refrigerated until you're ready to eat - use dressing 1 - 2 TBS per serving 

Things to note:

Makes 4 servings

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