Roasted Fall Veggie Bowl with Green Tahini Sauce Recipe

Name: Roasted Fall Veggie Bowl with Green Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. semi-pearled farro; 2 c. butternut squash, cubed; 2 c. baby bello mushrooms, quartered; 2 c. Brussels sprouts, quartered or halved; 6 tbsp. extra-virgin olive oil, divided; kosher salt; Black pepper; 3 tbsp. lemon juice; 1 small garlic clove, minced; 2 tbsp. tahini; 1/4 c. parsley leaves

Servings: persons

1 1/2 c. semi-pearled farro
2 c. butternut squash, cubed
2 c. baby bello mushrooms, quartered
2 c. Brussels sprouts, quartered or halved
6 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
3 tbsp. lemon juice
1 small garlic clove, minced
2 tbsp. tahini
1/4 c. parsley leaves

1
Preheat oven to 425 degrees F. Cover two baking sheets with aluminum foil.
2
Place farro in a large saucepan and cover with cold water.
3
Let soak 15 minutes, then drain, return to pan, and cover with cold water.
4
Bring to a boil and let simmer 15 minutes.
5
Drain and spread out on a paper towel-lined baking sheet to let cool.
6
Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil.
7
Season with salt and pepper and toss to coat.
8
Roast until golden and tender,18 minutes.
9
Remove from oven and let cool slightly.
10
Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil.
11
Add 3 tablespoons water to thin its consistency and season with salt and pepper.
12
In a large bowl, toss together farro and roasted vegetables.
13
Divide into serving bowls and drizzle with tahini dressing.

1117

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. semi-pearled farro, 2 c. butternut squash, cubed, 2 c. baby bello mushrooms, quartered, 2 c. Brussels sprouts, quartered or halved, and more.

Yes, Roasted Fall Veggie Bowl with Green Tahini Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fall Veggie Bowl with Green Tahini Sauce

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