A nourishing bowl with roasted vegetables, farro grain, and a bright lemon-tahini touch—ideal for lunch or dinner.
# What You'll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, diced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 cup broccoli florets
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Dressing
14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice (about 1 lemon)
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons warm water, more as needed
18 - 1 small garlic clove, minced
19 - 1/4 teaspoon salt
→ Toppings
20 - 1/4 cup chopped fresh parsley
21 - 2 tablespoons toasted pumpkin seeds (pepitas)
22 - Lemon wedges, optional for serving
# How to Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Bring 3 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add rinsed farro, reduce heat, and simmer uncovered for 25 to 30 minutes until tender. Drain any excess water and keep warm.
03 - Place sweet potato, red bell pepper, zucchini, red onion, and broccoli on the baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, ground cumin, salt, and black pepper. Toss to evenly coat.
04 - Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until golden and tender.
05 - Whisk tahini, lemon juice, maple syrup or honey, warm water, minced garlic, and salt in a small bowl until smooth. Add more water if a thinner consistency is preferred.
06 - Distribute the cooked farro evenly among four serving bowls. Layer the roasted vegetables on top.
07 - Drizzle the lemon-tahini dressing over each bowl. Garnish with chopped parsley, toasted pumpkin seeds, and lemon wedges if desired. Serve warm or at room temperature.
