Harvest Protein Bowls with Chimichurri Drizzle

Bring 8 cups of water to a boil in a large saucepan over medium-high heat. Stir in farro and return to a boil. Reduce heat to medium and cook at a low boil, undisturbed, for about 30 minutes, or until the grains have expanded but are still al dente. Add cannellini beans during the last 5 minutes of cooking.

Drain the farro and bean mixture and set aside to keep warm.

Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

Place cauliflower florets and sweet potato cubes on the prepared baking sheet. Drizzle with 2 tablespoons of extra-virgin olive oil, and sprinkle with 1 teaspoon lemon-pepper seasoning and ½ teaspoon salt. Toss well to coat, and spread evenly on the baking sheet. Set aside the broccolini for later use.

Roast the sweet potato and cauliflower until almost tender, about 20 minutes. Then, add the broccolini to the baking sheet and roast until the vegetables are tender and lightly charred, about 10 more minutes.

In a small bowl, combine the chopped fresh parsley, chopped fresh cilantro, red-wine vinegar, grated garlic, crushed red pepper, ¼ cup extra-virgin olive oil, and chopped Castelvetrano olives to make the chimichurri sauce. Set aside.

Stir ¼ cup of the chimichurri sauce into the farro and bean mixture.

Divide the farro and bean mixture among 4 bowls and top evenly with roasted vegetables. Drizzle each bowl with the remaining chimichurri sauce and serve.