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Farro Roasted Veggie Bowls with Green Tahini Yogurt Sauce and Spiced Seeds

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 36 minutes
Servings 4 People

Ingredients

  • 1 cup farro or about 2 ½ cups cooked
  • 3 carrots peeled and chopped (about 2 cups)
  • 1 head broccoli cut into small florets (about 2 cups)
  • 1 bell pepper seeds removed, cut into thin strips
  • 2 tbsp olive oil
  • ¾ tsp salt, divided
  • 4 eggs, boiled peeled and halved (or cooked lentils or chicken)*
  • 1 large fennel bulb cored, thinly sliced (about 2 cups)
  • 1 tbsp lemon juice
  • Fresh herbs
  • 4 lemon wedges

For the spiced seeds:

  • 1 cup mixed seeds pumpkin, sunflower, sesame
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • Pinch red pepper flakes or ground cayenne optional for spice
  • ¼ tsp kosher salt

For the tahini sauce:

  • 1 cup fresh herbs cilantro, parsley, dill
  • ¾ cup water
  • ½ cup tahini
  • ½ cup plain whole milk yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • *use any cooked protein for this bowl!

How-To Boil Eggs:

  • Bring a medium pot of water (with enough water to cover eggs) to a boil. Reduce the heat a bit and gently add in your eggs with a spoon. Bring it back up to a rapid simmer. For a soft yolk, simmer for 6-7 minutes, depending on the size of your egg (medium yolk 7-8 minutes,  hard yolk 8-10 minutes). Start the timer when the water starts to rapidly simmer again. Immediately transfer to a bowl filled with cold ice water (I usually just take the eggs out of the pot and put them in a bowl and add cold water, adding more cold water as the water temperature warms up).

Items you can prep ahead (optional)

  • Cook 1 cup farro
  • Boil 4 eggs or cook other protein
  • Toast your seeds
  • Make the sauce
  • Prep fennel
  • Prep and roast broccoli, carrot, bell pepper

Instructions

  • Preheat the oven to 350F. Line a baking sheet with parchment paper.
  • In a medium pot over high heat, add the farro and enough water to cover by at least 2-inches. Bring to a boil, then reduce heat to low and simmer until cooked through, about 20-30 minutes. Drain and set aside.
  • Add your mix of seeds to the baking sheet along with the olive oil, spices, and salt. Toss to thoroughly coat. Bake for 10 minutes, stirring halfway through. Transfer to a plate to cool.
  • Increase the oven to 450F or 425F convection. Line the same baking sheet with parchment paper.
  • Add carrots, broccoli, and bell pepper to the baking sheet and toss with the oil and ½ teaspoon salt. Bake for 15 minutes, or until the broccoli gets deeply charred (like kind of burnt!).
  • Meanwhile, in a large bowl, combine the fennel, lemon and remaining ¼ teaspoon salt. Set aside.
  • Finally, let’s make the sauce! Add all of the ingredients to a high speed blender and blend until smooth. Depending on the thickness of your tahini, you will need to add more or less water, so be sure to taste and add more salt or lemon, if needed. If the sauce is too runny, you can add more tahini. Keep in mind that it will thicken up in the fridge.
  • Add the warm farro and roasted veggies, fennel slaw, and halved boiled egg to your bowl. Sprinkle some salt on that egg. Top generously with the sauce, spiced seeds, more fresh herbs, black pepper, and a generous squeeze of lemon.

Notes

Substitutions:

  • Use any grain instead of farro or roast some extra veggies
  • Use any combination of veggies. I love the char of the broccoli in this one!
  • Use a boiled or fried egg or any other protein (grilled chicken or steak, lentils, tofu, etc…)
  • Use any spices you like for the seeds. I love the smoky paprika and sweet cinnamon combo, but feel free to make it your own
  • To make vegan: use dairy-free yogurt OR skip the yogurt. Just add 1 tbsp more lemon juice and ½-¼ of an avocado. Use legumes or tofu instead of egg.
  • To make gluten free: use quinoa or brown rice instead of farro
  • Any old raw crunchy veg will work in place of the fennel! Radish would be delish.
  • Pickled red onions would be an excellent addition!

Storage:

  • Store leftovers in an airtight container in the fridge
    • Tahini yogurt sauce: up to 7 days in the fridge or 3 months in the freezer
    • Farro: up to 5 days in the fridge or 3 months in the freezer
    • Roasted veggies: up to 4 days in the fridge

Leftovers + Repurposing:

  • Warm up the veggies and farro, then serve with all the goods!
  • You could add the farro and veggies to a pan with some oil and give it a quick stir-fry to crisp things up again
  • Turn it into a salad by adding kale.
  • Use leftover tahini sauce on bowls, grilled meats, roasted veggies
  • Use the sauce as a dip for veggies! It gets nice and thick when cold, so could easily use this way or even as a spread on a sandwich.