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
For the veggies: set oven to 425 degrees
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)
Mix with about 1.5 tbsp avocado oil and about ~ 1/4 tsp of the seasonings
MIX WELL
Spread evenly on baking sheet and put in oven
Cook for about 20 mins or until lightly browned
I like to turn my oven up for the last 5 minutes to give it an extra crisp