Description
A hearty and vibrant meal featuring caramelized root vegetables, chewy farro, and a creamy maple tahini dressing.
Ingredients
1 cup farro or quinoa
2 cups vegetable broth
2 medium sweet potatoes, cubed
3 large carrots, sliced into rounds
2 red beets, peeled and cubed
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon garlic powder
Salt and pepper to taste
2 cups chopped kale
1/4 cup pumpkin seeds
For the dressing: 3 tbsp tahini, 1 tbsp maple syrup, 1 tbsp lemon juice, 2 tbsp warm water
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes, carrots, and beets with olive oil, rosemary, garlic powder, salt, and pepper on a large baking sheet.
Step 2: Roast the vegetables for 35-40 minutes, flipping halfway through, until they are tender and caramelized around the edges.
Step 3: While the vegetables roast, combine the farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess liquid.
Step 4: In a small bowl, whisk together the tahini, maple syrup, lemon juice, and warm water until the dressing is smooth and pourable.
Step 5: Massage the kale with a tiny bit of olive oil and salt. Assemble the bowls by dividing the grains, roasted vegetables, and kale equally. Top with pumpkin seeds and drizzle generously with the dressing.
Notes
Feel free to swap the farro for quinoa if you need a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
