Root Vegetable Farro Bowl with Maple Tahini
Ingredients
Roasted vegetables
- chopped brussel sprouts
- peeled and chopped carrots
- diced butternut squash
- 1.5 tablespoons avocado oil
- approximately 1/4 teaspoon dried rosemary
- approximately 1/4 teaspoon curry powder
- approximately 1/4 teaspoon pumpkin pie spice
- approximately 1/4 teaspoon Himalayan salt
- approximately 1/4 teaspoon dried thyme
- approximately 1/4 teaspoon garlic powder
Farro
- farro
Tahini sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon tahini
- 1 teaspoon apple cider vinegar
- 2 tablespoons coconut aminos
- 1 tablespoon olive oil
- 1 tablespoon maple sweetener or maple syrup
- optional water to adjust thickness
Preparation
Preheat oven to 425 degrees.
Preheat diced butternut squash in microwave for about 6 minutes to soften.
In a large mixing bowl, combine chopped brussel sprouts, peeled and chopped carrots, and the softened butternut squash.
Add 1.5 tablespoons avocado oil and seasonings (dried rosemary, curry powder, pumpkin pie spice, Himalayan salt, dried thyme, garlic powder) to the bowl and mix well.
Spread the vegetable mixture evenly on a baking sheet and bake in the oven for about 20 minutes or until lightly browned. For the last 5 minutes, increase oven temperature for extra crispness.
Meanwhile, cook farro according to package directions; for Trader Joe's brand, boil for approximately 10 minutes.
Mix together the tahini sauce ingredients: 1 tablespoon Dijon mustard, 1 tablespoon tahini, 1 teaspoon apple cider vinegar, 2 tablespoons coconut aminos, 1 tablespoon olive oil, and 1 tablespoon maple sweetener or maple syrup. Add water if desired to adjust thickness.
Serve the roasted vegetables, cooked farro, and tahini sauce together in a bowl.