Roasted Vegetable Grain Bowl
A grain bowl with roasted vegetables, cooked grain, and protein swappable in each component. Toss roasted vegetables with warm grain and dressing, then top with fresh garnish.
Ingredients
Method
Preheat oven to 425°F (220°C). Pat delicata squash, bell pepper, and red onion dry.
Toss squash, bell pepper, and red onion with olive oil, salt, and black pepper. Spread on a sheet pan in a single layer.
Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
While vegetables roast, whisk together tahini, lemon juice, minced garlic, and warm water until smooth and pourable.
Divide cooked farro between two bowls. Top each with half the roasted vegetables and half the chickpeas.
Drizzle tahini dressing over each bowl. Garnish with parsley, pomegranate seeds, and toasted sunflower seeds. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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