Vegan Farro Bowl

Get setIngredients

• 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
• Salt and pepper
• ½ large red onion (thinly sliced)
• ¼ cup vinegar
• 3 cups finely chopped kale
• 4 tbsp raw pumpkin seeds (pepitas)
• ¼ cup tahini
• ¼ cup lemon juice
• ½ cup fresh cilantro, lightly packed
• ½ cup fresh parsley, lightly packed
• 2 cloves garlic
• 1 tbsp maple syrup
• 3 tbsp water (plus more to thin)

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. Cook the farro according to package instructions.

2. Preheat the oven to 400F.

3. Add the thinly sliced red onion to a glass container large enough to submerge onion in water. Add the vinegar and a pinch of salt. Cover the onion with boiling water and set aside.

4. 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.

5. On a second baking tray, add the chickpeas with ½ tsp olive oil, salt and pepper and shake to coat. Roast for 25-30 minutes until crisped and brown.

6. Finely chop the kale and drizzle with ¼ tsp olive oil. Massage with your hands to soften.

7. 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.

8. 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.

Adapted from runningonrealfood.com