Description
A nutritious and colorful farro bowl featuring roasted sweet potatoes, Brussels sprouts, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup farro (uncooked)
- 2 cups sweet potatoes (cubed)
- 2 cups Brussels sprouts (halved)
- 1 cup chickpeas (cooked)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0 tsp ground cumin
- 1 cup leafy greens (arugula or spinach)
- 1 avocado (sliced)
- 0 cup tahini
- 2 tbsp lemon juice (fresh)
- 1 tbsp maple syrup
- 1 clove garlic (minced)
- 2–4 tbsp warm water (to thin)
Instructions
- Cook farro in salted water according to package instructions until tender. Drain and set aside.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes and Brussels sprouts with olive oil, garlic powder, smoked paprika, ground cumin, salt, and pepper.
- Roast vegetables for 25–30 minutes, stirring halfway, until caramelized and tender.
- Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water until smooth.
- Assemble bowls with farro, roasted vegetables, chickpeas, greens, and avocado.
- Drizzle with tahini dressing and garnish with fresh herbs before serving.
Notes
- This dish can be served warm or cold.
- Feel free to substitute any seasonal vegetables.
- To make it vegan, ensure that the tahini is vegan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salads
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 12
- Protein: 15
- Cholesterol: 0