One of my favorite winter trader joe’s recipes – a roasted brussels sprouts farro bowl.
This isn’t so much a Trader Joe’s recipe, but rather a quick and easy recipe featuring items you can find right at Trader Joe’s.
Ugh, I love Trader Joe’s so much. I buy most of my weekly groceries there. I almost despise other grocery stores purely because I love Trader Joe’s that much.
It’s a problem, except that it’s not, because the food at Trader Joe’s is divine. They focus on private label brands and offer great value, without sacrificing flavor and quality. Their food is free of artificial preservatives, artificial flavors, genetically modified ingredients, and all those other not so great ingredients that show up in our food around the country.
And….this isn’t even an ad for Trader Joe’s! We are simply a household that is pro-Trader Joe’s, 100%.
Here it is – finally. It’s a farro bowl with roasted brussels sprouts and thai peanut sauce. Yes, it’s that simple. It only features three main elements, but they certainly do shine.
Here’s how to pull it together.
You’ve heard me say it
once a million times, and I’ll say it again. Prep ahead because, if you do, you can whip up this lunch in 5-10 minutes. BOOM. A delicious home-cooked meal in 5-10 minutes, isn’t that the dream? No more sad desk lunches, friends. Oh yeah and better yet, if you want to pack this up to bring to the office, simply crisp up your brussels sprouts in a toaster oven!
1 bag of Trader Joe’s 10-minute farro
2 cups of brussels sprouts, washed and trimmed
1 T olive oil
1/2 t salt and 1/2 t black pepper
1/2 cup peanut butter
2 T coconut aminos
1 T rice vinegar
1 T brown sugar
2 t chili garlic sauce
2 garlic cloves, grated
Juice from 1/2 lime
2-4 T warm water
1. Roast up your brussels sprouts according to this recipe with olive oil, salt, and pepper.
2. Throw your farro on the stove and follow the instructions on the bag. You’ll boil it, then simmer until the water is absorbed and the farro is cooked.
3. Make your thai peanut sauce. Throw all ingredients from the peanut butter down to the lime in a blender and blend until combined. You’ll want to start adding water to thin it out as it can be quite thick depending on your peanut butter.
4. And just like that it’s already time to plate! Put your farro in a bowl, top with your roasted brussels, and drizzle with the thai peanut sauce.
5. I also added in crispy shallots here, but that’s not a necessity. If you’d like to top your bowl with those, slice shallots and fry in 1 inch of vegetable oil in a skillet until golden. Remove from skillet and let cool on a plate lined with paper towels.
Now, if you would like to prep this one in advance, you can make your farro the day before and store in the fridge. You can also roast your brussels in advance. When reheating, use an oven or toaster oven and heat them up at about 300 degrees until crispy again. The thai peanut sauce can also be stored in the fridge for a few days; I like to warm it up in the microwave or in a saucepan on the stove before using it.
Pro tip: If you do make the shallots to top your bowl with, save the oil you fried them in! You’ll have shallot oil which is delicious and can be used on sweet potato fries, and well, anything else that you’re cooking in oil.
Okay, so who’s heading to Trader Joe’s this weekend!?
*The thai peanut sauce is an adapted version of my favorite Fox & Briar recipe.