Miso-Roasted Roots & Farro Bowl
A nourishing and colorful bowl where carrots and beets are roasted in a delicate miso glaze, and served next to a hearty base of farro. Chef Silvio adds a sweet, nutty crunch with almond praline and finishes it with a drizzle of zesty lemon-herb yogurt. Comforting yet elegant, each bite harmoniously combines savory, sweet, creamy, and fresh flavors.
Nutritional facts
Protein
20g
Carbs
72g
Calories
580kcal
Fat
23g
Ingredients
Carrots, Farro, Beetroot, Golden Beetroots, Greek Yogurt, Kale, Goat Cheese, Almonds, Sugar, Miso Paste, Lemon Juice, Dill, Canola and Olive Oil Blend, Mint, Extra Virgin Olive Oil, Rice Wine Vinegar, Honey, Toasted Sesame Oil, Kosher Salt, Black Pepper
Contains milk, almonds, wheat, soybeans, sesame seeds.
Reviews
3.8
Based on 31 reviews
Carolina · 02/26/26
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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