Harvest Lentil & Farro Bowl
This hearty, fiber-rich bowl balances warmth and freshness with a mix of beluga lentils, farro, and quinoa is tossed with lemon vinaigrette and served with roasted cauliflower, button mushrooms, sugar snap peas, and crumbled feta. Bright salsa verde on the side brings a herby finish.
Nutritional facts
Protein
24g
Carbs
72g
Calories
680kcal
Fat
34g
Ingredients
Cauliflower, Buttom Mushroom, Red Lentils, Quinoa, Farro, Canola and Olive Oil Blend, Feta Cheese, Extra Virgin Olive Oil, Italian Parsley, Lemon Juice, Basil, Shallot, Sherry Vinegar, Red Wine Vinegar, Honey, Capers, Mint, Kosher Salt, Lemon Zest, Tarragon, Espelette Pepper , Black Pepper, White Pepper, Sugar Snap Peas
Contains milk, wheat.
Reviews
0.0
Based on 0 reviews
More Sandra Cordero's delicious meals
About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
You can find Sandra Cordero's meals in...
Similar meals you may like