Description
A hearty and flavorful grain bowl featuring seasonal fall vegetables and a simple maple-tahini dressing.
Ingredients
Scale
- 1 cup pearled farro
- 3 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- For the Dressing: 2 tablespoons tahini, 1 tablespoon maple syrup, 1 tablespoon lemon juice, 2-3 tablespoons warm water
Instructions
- Cook the farro: Combine farro and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until farro is tender and liquid is absorbed. Drain any excess liquid.
- Roast vegetables: Preheat oven to 400°F (200°C). Toss cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, turning halfway, until tender and lightly browned.
- Prepare the dressing: Whisk together tahini, maple syrup, and lemon juice in a small bowl. Gradually add warm water until the dressing reaches a pourable consistency.
- Assemble the bowls: Divide the cooked farro among serving bowls. Top with the roasted squash and Brussels sprouts. Sprinkle with dried cranberries and chopped pecans. Drizzle the maple-tahini dressing over the bowls before serving.
Notes
- You can substitute farro with quinoa or brown rice if preferred.
- Toast the pecans lightly in a dry pan before adding them for better flavor.
- If you do not have vegetable broth, you can cook the farro in water.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18
- Sodium: 450
- Fat: 20
- Saturated Fat: 2
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 12
- Protein: 18
- Cholesterol: 0
Keywords: vegan, farro bowl, fall harvest, butternut squash, Brussels sprouts, maple tahini, vegetarian grain bowl