Vegan Farro Bowl

5 from 1 vote

This healthy plant-based bowl is perfect for when you need something healthy but satisfying. Packed with nutrition and flavour, you'll love this filling vegan dish.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Bowls

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)

For the Herb Tahini Sauce

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

Instructions

Cook the farro according to package instructions.
Preheat the oven to 400F.
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.
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.
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.
Finely chop the kale and drizzle with ¼ tsp olive oil. Massage with your hands to soften.
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.
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.

Video

Nutrition