What You’ll Use:
Roasted butternut squash,
Cooked black beans,
Roasted scallion vinaigrette.
Re-heating Instructions: Reheat the butternut squash, half of the black beans, and the farro in the microwave until warmed through. To build the bowls, add the farro and a handful of arugula to each bowl. Top with the black beans, and butternut squash, and season with salt and pepper. Drizzle with the vinaigrette and serve warm.
Allergen Note: Contains: eggs, wheat, soy.
To prep the grain bowls, preheat the oven to 450°F. Line a sheet pan with parchment or foil. Pile the butternut cubes on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Transfer the pan to the oven and roast until the butternut is tender, 20 to 25 minutes. Transfer to an airtight container and store in the refrigerator.
To prep the tacos, cut the mushrooms into halves or quarters lengthwise, depending on size. In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until they release their liquid and brown, 8 to 10 minutes. Add 1 teaspoon of the adobo seasoning, season with salt, and stir until fragrant. Transfer to an airtight container and store in the refrigerator.
To prep the stir-fry, chop about 1 cup of the carrots. Core and slice about 2 cups of the red cabbage into bite-size pieces.
In a large wok or frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the carrots and cabbage and stir-fry until tender-crisp, 5 minutes. Transfer the vegetables to a plate and set aside.
Return the pan to the heat, and warm the remaining scallion-ginger sauce and 1 tablespoon vegetable oil. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes.
Return the vegetables to the pan, drizzle with the stir-fry sauce, and stir to coat. Transfer to an airtight container and store in the refrigerator.