Root Veg & Farro Bowl W/ Maple Tahini

Ingredients

  • brussel sprouts
  • peeled & chopped carrots
  • butternut squash
  • 1.5 tbsp avocado
  • dried rosemary
  • curry powder
  • pumpkin pie spice
  • Himalayan salt
  • dried thyme
  • garlic powder
  • For the tahini sauce: 1 tbsp of Dijon mustard
  • 1 tbsp tahini
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp olive oil
  • maple sweetener (or maple syrup will do!)
  • option to add water if you want it less thick

Preparation

  1. For the veggies: set oven to 425 degrees

  2. In a large mixing bowl add chopped brussel sprouts, peeled & chopped carrots and a diced butternut squash (preheated in microwave to soften for about 6 mins)

  3. Mix with about 1.5 tbsp avocado oil and about ~ 1/4 tsp of the seasonings

  4. MIX WELL

  5. Spread evenly on baking sheet and put in oven

  6. Cook for about 20 mins or until lightly browned

  7. I like to turn my oven up for the last 5 minutes to give it an extra crisp

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