Description
A hearty and nutritious bowl featuring farro, roasted seasonal vegetables, and a simple maple-tahini dressing.
Ingredients
Scale
- 1 cup semi-pearled farro
- 3 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 tablespoons water (or more, for thinning)
- 1/4 cup pumpkin seeds, toasted
Instructions
- Cook the farro: Combine farro and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until tender and liquid is absorbed. Drain any excess liquid.
- Roast vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, Brussels sprouts, and red onion with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
- Prepare the dressing: Whisk together tahini, maple syrup, apple cider vinegar, and water in a small bowl until smooth. Add more water, one teaspoon at a time, to reach your desired consistency.
- Assemble the bowls: Divide the cooked farro among serving bowls. Top with the roasted vegetables. Drizzle generously with the maple-tahini dressing. Sprinkle with toasted pumpkin seeds.
Notes
- For quicker cooking, use pre-cooked or quick-cooking farro according to package directions.
- You can substitute sweet potato for butternut squash if desired.
- To toast pumpkin seeds, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 12
- Protein: 18
- Cholesterol: 0
Keywords: vegan, farro, harvest bowl, butternut squash, Brussels sprouts, maple tahini, fall recipe, vegetarian