Go Back

Healthy Harvest Farro Bowl

A nourishing grain bowl made with chewy farro, roasted vegetables, chickpeas, and a creamy lemon tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Farro Bowl
  • 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
  • 0.5 tsp ground cumin
  • 1 cup leafy greens arugula or spinach
  • 1 avocado sliced
Tahini Dressing
  • 0.25 cup tahini
  • 2 tbsp lemon juice fresh
  • 1 tbsp maple syrup
  • 1 clove garlic minced
  • 2-4 tbsp warm water to thin

Equipment

  • Baking sheet
  • Saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Cook farro in salted water according to package instructions until tender. Drain and set aside.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Toss sweet potatoes and Brussels sprouts with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper.
  4. Roast vegetables for 25–30 minutes, stirring halfway, until caramelized and tender.
  5. Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water until smooth.
  6. Assemble bowls with farro, roasted vegetables, chickpeas, greens, and avocado.
  7. Drizzle with tahini dressing and garnish with fresh herbs before serving.

Notes

Store components separately for easy meal prep throughout the week.