my-diet-bowls

Roasted Ratatouille Buddha Bowl with Cannellini Beans and Basil Vinaigrette

Name: Roasted Ratatouille Buddha Bowl with Cannellini Beans and Basil Vinaigrette
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 120 g farro, cooked; 76 g cannellini beans, cooked and drained; 89 g zucchini, sliced; 89 g eggplant, cubed; 101 g cherry tomatoes; 9 g olive oil; 9 g balsamic vinegar; 8 g basil, chopped; 1 g dried oregano

This roasted dish pairs cannellini beans, cooked and drained with basil, chopped, farro, cooked and zucchini, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Mediterranean High satiety Heart friendly Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

122 g Carbohydrates

11 g Fat

25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g farro, cooked 410 kcal
76g cannellini beans, cooked and drained 97 kcal
89g zucchini, sliced 15 kcal
89g eggplant, cubed 22 kcal
101g cherry tomatoes 18 kcal
9g olive oil 80 kcal
9g balsamic vinegar 2 kcal
8g basil, chopped 3 kcal
1g dried oregano 3 kcal

Cooking instructions

zucchinieggplantcherry tomatoesolive oildried oregano
Preheat oven to 425 F. Toss zucchini, eggplant, and cherry tomatoes with olive oil, dried oregano, and salt.
Roast 18-22 minutes until tender and lightly charred.
farrocannellini beans
Warm cooked farro and cannellini beans together in a saucepan with a splash of water.
olive oilbalsamic vinegarbasil
Whisk balsamic vinegar with olive oil and chopped basil; season with salt and pepper.
farrocannellini beansbasil
Assemble: farro-bean base, roasted vegetables, and drizzle basil vinaigrette over the top.