Ingredients
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Add balsamic vinegar, coconut aminos, and black pepper to a small bowl and stir to combine.
Place the grapes, red onion, and radishes in sections on the baking sheet. Evenly spread the balsamic vinegar mixture to each section (just enough to coat the onions, radishes, and grapes), and with clean hands toss each section until everything is evenly coated. Reserve any remaining balsamic vinegar as a finishing sauce once the onion, grapes, and radishes are done roasting.
Bake for 20–25 minutes, flipping halfway through, or until the radishes are tender, the onions are caramelized and the grapes have burst.
While the grapes and veggies are baking make the Apple Walnut Sage Dressing and set aside.
Assemble the bowls: Divide the cooked farro equally among two bowls.
Add the grapes, rashes, and onion.
Top with tempeh sausage and microgreens.
Drizzle with Apple Walnut Dressing and serve.
Chef's Notes
Substitutions
Substitute grapes with sliced peaches, plums, or nectarines.
Substitute radishes with carrots, parsnips, or sweet potatoes.
Substitute farro with quinoa, brown rice, or your favorite whole grain of choice.
Substitute tempeh with tofu or your favorite plant-based protein.
Prep Ahead
Prepare the farro ahead of time and store in an airtight container for up to 5 days or freeze for up to 3 months.
Prepare the Tempeh Sausage ahead of time and store in an airtight container for up to 5 days.
Prepare the Apple Walnut Sage Dressing ahead of time and store in an airtight container for up to 4 days.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Add balsamic vinegar, coconut aminos, and black pepper to a small bowl and stir to combine.
Place the grapes, red onion, and radishes in sections on the baking sheet. Evenly spread the balsamic vinegar mixture to each section (just enough to coat the onions, radishes, and grapes), and with clean hands toss each section until everything is evenly coated. Reserve any remaining balsamic vinegar as a finishing sauce once the onion, grapes, and radishes are done roasting.
Bake for 20–25 minutes, flipping halfway through, or until the radishes are tender, the onions are caramelized and the grapes have burst.
While the grapes and veggies are baking make the Apple Walnut Sage Dressing and set aside.
Assemble the bowls: Divide the cooked farro equally among two bowls.
Add the grapes, rashes, and onion.
Top with tempeh sausage and microgreens.
Drizzle with Apple Walnut Dressing and serve.
