Roasted Fall Veggie Bowl with Green Tahini Sauce


Roasted Fall Veggie Bowl with Green Tahini Sauce

Total Time: 1 minute

Yield: 5 Servings

Serving Size: 1

Calories: 475
Fat: 20.6 grams
Carbohydrates: 60 grams
Fiber: 9.75 grams
Protein: 16.2 grams
Allergens: Gluten, wheat, sesame


  • 1 1/2 cups semi-pearled farro
  • 2 cups butternut squash, cubed
  • 2 cups baby bella/cremini mushrooms, quartered
  • 2 cups Brussel sprouts, quartered or halved
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • Juice of 1 1/2 lemons
  • 1 small clove garlic, minced
  • 2 tablespoons tahini
  • 1/4 cup fresh parsley leaves


  1. Preheat oven to 425° and cover two baking sheets with aluminum foil.
  2. Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover again with water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
  3. Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender, 18 minutes. Remove from oven and let cool slightly.
  4. Dressing
  5. Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to achieve thinner consistency and season with salt and pepper.
  6. In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.