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Healthy Harvest Farro Bowl

A nourishing grain bowl made with chewy farro, roasted autumn vegetables, fresh greens, and a creamy tahini lemon dressing.
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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
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 cups kale chopped
  • 1 avocado sliced
  • 0.5 cup pomegranate arils
Tahini Dressing
  • 0.25 cup tahini
  • 3 tbsp lemon juice fresh
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard

Equipment

  • Saucepan
  • Baking sheet
  • Mixing bowls
  • Whisk

Method
 

  1. Cook farro in salted water according to package directions. Drain and set aside.
  2. Preheat oven to 400°F (200°C). Toss sweet potatoes and Brussels sprouts with olive oil and spices.
  3. Roast vegetables for 25–30 minutes until tender and caramelized.
  4. Whisk together tahini, lemon juice, maple syrup, Dijon, and water until smooth.
  5. Massage kale with olive oil until softened.
  6. Assemble bowls with farro, vegetables, kale, avocado, and pomegranate.
  7. Drizzle with dressing and serve.

Notes

Great for meal prep. Store components separately for best texture.