Description
A vibrant and easy vegan meal featuring roasted sweet potatoes, nutty farro, and a creamy tahini dressing.
Ingredients
Scale
- 450 g (1 lb) sweet potato, peeled and cubed
- 300 g (10 oz) cauliflower, trimmed into florets
- 2 x 400 g (15 oz) cans chickpeas, drained and dried
- 300 g (1 ½ cups) pearled farro
- 80 g (¼ cup) tahini
- 45 ml (3 tbsp) lemon juice
- 1 small garlic clove, minced
- 15 ml (1 tbsp) maple syrup
- 650 ml (2 3/4 cups) water
- 15 ml (1 tbsp) olive oil, plus more for roasting
- 15 ml (1 tbsp) olive oil for dressing
- 60 g (2 cups) baby spinach
- 30 g (2 tbsp) pumpkin seeds
- Sliced avocado (optional)
- Salt and pepper to taste
- ¼ tsp (1 g) smoked paprika
Instructions
- Preheat oven to 220°C (425°F) and line a sheet pan with parchment.
- Toss sweet potato cubes with olive oil, kosher salt, ground cumin, and black pepper; roast for 20–25 minutes.
- Trim cauliflower and toss with olive oil, salt, and smoked paprika; roast with chickpeas on a second pan for 18–22 minutes.
- Rinse farro and toast in a dry saucepan for 1–2 minutes; add water and salt, bring to a boil, then simmer for 15–20 minutes.
- Whisk tahini, lemon juice, minced garlic, maple syrup, and warm water in a small bowl to create the dressing.
- Divide cooked farro among bowls; top with roasted sweet potato, cauliflower, chickpeas, baby spinach, and avocado. Drizzle with tahini dressing and sprinkle with pumpkin seeds.
Notes
Customize by swapping farro for quinoa or adjusting the protein source. Prepare components ahead for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 9g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg