Mix up your weeknight dinner with this savory bowl made with tender, fluffy farro—a nutty, ancient wheat grain that is equally tasty when whipped into risottos or tossed into salads—and roasted vegetables made ever more flavorful with curry powder. The hearty grain bowl is finished with toasted pecans for a great crunch and a creamy dollop of tangy yogurt sauce to diversify the textures. While roasted Brussels sprouts and sweet potatoes would be delicious seasoned with salt and pepper alone, the addition of garlic and curry powder adds a dynamic flavor palette that is needed to complement the neutral grain base and simple toppings. Overall, the result is a filling and healthy dinner option you can whip up in less than an hour. Even better, the farro can be prepared up to two days in advance. Just store it covered in the refrigerator, and then reheat before serving. We think this grain bowl would be wonderful topped with grilled or roasted chicken flavored with curry powder, garlic, salt, and pepper to add more protein if desired.
1 pound Brussels sprouts, trimmed and halved
12 ounces sweet potatoes, peeled and cut into 3⁄4-inch cubes (about 3 cups)
2 large shallots, peeled and sliced 1⁄4 inch thick (about 1 cup)
Preheat oven to 425°F. Combine Brussels sprouts, sweet potatoes, shallots, butter, curry powder, garlic, pepper, and 1⁄2 teaspoon of the salt in a large bowl; toss to coat. Spread vegetable mixture in a single layer on a large rimmed baking sheet. Bake in preheated oven until vegetables are tender and lightly browned, 20 to 25 minutes.
While vegetables roast, bring 4 cups of the water and remaining 1⁄2 teaspoon salt to a boil in a medium saucepan over high. Add farro, and cook according to package directions; drain.
Stir together yogurt, lemon juice, and remaining 1 tablespoon water in a bowl. To serve, spoon hot cooked farro into 4 wide, shallow bowls. Divide vegetable mixture evenly among bowls; sprinkle each with pecans, and serve with yogurt mixture for topping.