Harvest Grain Bowl with Roasted Vegetables

Ingredients

• 1 cup farro, rinsed
• 2 1/2 cups water
• 1/2 teaspoon salt, divided
• 1 sweet potato, peeled and cut into 3/4-inch cubes
• 12 ounces Brussels sprouts, halved
• 1 can chickpeas, drained, rinsed, and patted dry
• 3 tablespoons olive oil, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 4 cups baby spinach
• 1/3 cup dried cranberries
• 1/4 cup pepitas
• 1/2 cup tahini dressing

Method

1. 1

   Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.

2. 2

   In a 6-quart saucepan, combine the farro, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, until tender.

   25:00 · Simmer farro
3. 3

   Drain any excess liquid from the farro and set aside, covered, to keep warm.

4. 4

   On one baking sheet, toss the sweet potato cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, cumin, and black pepper. Spread in a single layer.

5. 5

   On the second baking sheet, toss the Brussels sprouts and chickpeas with the remaining 2 tablespoons olive oil and a pinch of salt. Spread in a single layer.

6. 6

   Roast both sheets, stirring once halfway through, until the sweet potatoes are tender and the Brussels sprouts and chickpeas are browned and crisp at the edges.

   30:00 · Roast vegetables
7. 7

   Divide the baby spinach among four bowls. Top with the warm farro, roasted sweet potatoes, Brussels sprouts, and chickpeas.

8. 8

   Sprinkle each bowl with dried cranberries and pepitas, then drizzle with tahini dressing before serving.