Description
A nutritious and flavorful roasted vegetable and farro bowl topped with a creamy tahini sauce and fresh herbs.
Ingredients
Scale
- 1 cup uncooked farro
- 4 medium carrots, chopped
- 3 cups broccoli florets
- 2 cups halved Brussels sprouts
- 1 3/4 tsp olive oil, divided
- 15 oz can chickpeas
- to taste Salt and pepper
- 1/2 large red onion, thinly sliced
- 1/4 cup vinegar
- 3 cups finely chopped kale
- 4 tbsp raw pumpkin seeds (pepitas)
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 cup fresh cilantro, lightly packed
- 1/2 cup fresh parsley, lightly packed
- 2 cloves garlic
- 1 tbsp maple syrup
- 3 tbsp water (plus more to thin)
Instructions
- Cook the farro according to package instructions.
- Preheat the oven to 400F.
- Add the thinly sliced red onion to a glass container large enough to submerge the onion in water. Add the vinegar and a pinch of salt. Cover the onion with boiling water and set aside.
- Add the chopped broccoli, carrot, and Brussels sprouts to a large baking sheet in a single layer. If needed, some of the vegetables can go on a separate baking sheet with the chickpeas if you can’t fit them all on one. Add 1 tsp olive oil, salt, and pepper, and use your hands to mix well. Roast for 25-30 minutes until all of the veggies are tender.
- On a second baking tray, add the chickpeas with 1/2 tsp olive oil, salt, and pepper, and shake to coat. Roast for 25-30 minutes until crisped and brown.
- Finely chop the kale and drizzle with 1/4 tsp olive oil. Massage with your hands to soften.
- Add all of the tahini sauce ingredients to a mini food processor or small blender and process until smooth. Check the thickness and slowly add more water 1 tbsp at a time until you reach your desired consistency; you will most likely need an additional 1-2 tbsp water.
- Prepare 4 bowls or food storage containers. Divide the cooked farro, kale, roasted vegetables, and chickpeas between each serving. Top each with pickled onions and 1 tbsp pumpkin seeds, then drizzle with the herb tahini sauce.
Notes
- This recipe can be made ahead of time and stored in the refrigerator for meal prep.
- Feel free to customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg