A vibrant, healthy grain bowl featuring seasoned farro, perfectly roasted vegetables, crunchy chickpeas, and a bright lemon-herb tahini dressing, designed for maximum flavor impact. This recipe emphasizes seasoning each component separately to build depth and richness in every bite.
Layered Flavor Grain Bowls
A vibrant, healthy grain bowl featuring seasoned farro, perfectly roasted vegetables, crunchy chickpeas, and a bright lemon-herb tahini dressing, designed for maximum flavor impact. This recipe emphasizes seasoning each component separately to build depth and richness in every bite.
Ingredients
- 1 cup dry farro
- 3 cups water or vegetable broth
- 1 tsp salt for farro water
- 1 red bell pepper chopped
- 1 zucchini diced
- 0.5 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 can (15 oz) chickpeas rinsed and drained
- 2 tbsp olive oil for veggies
- 0.5 tsp dried oregano
- 0.25 tsp black pepper
- 0.5 cup chopped cucumber
- 0.25 cup fresh parsley chopped
- 0.25 cup tahini
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 clove garlic minced
- 2 tbsp water or more
- 0.25 tsp salt
- 1 tbsp fresh mint chopped
Instructions
- Cook Farro: Combine farro, water/broth, and 1 tsp salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until tender. Drain any excess liquid. Fluff with a fork and set aside.
- Roast Vegetables & Chickpeas: Preheat oven to 400°F (200°C). On a large baking sheet, toss chopped bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas with 2 tbsp olive oil, oregano, salt, and black pepper. Ensure everything is evenly coated.
- Bake: Roast for 20-25 minutes, or until vegetables are tender-crisp and chickpeas are slightly browned and crunchy, stirring halfway through.
- Make Dressing: While vegetables roast, whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, pepper, and chopped mint in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency. Taste and adjust seasoning.
- Assemble Bowls: Divide the cooked farro among serving bowls. Top with roasted vegetables and chickpeas, fresh cucumber, and chopped parsley.
- Season and Serve: Drizzle generously with the lemon-herb tahini dressing. Serve immediately.
Notes
Feel free to swap farro for quinoa or brown rice. Add grilled chicken or pan-seared halloumi for extra protein. Adjust herbs in dressing to your preference. This recipe is excellent for meal prepping as components can be made ahead.
