Mediterranean Farro Bowls with Lemon Garlic Tahini Sauce
- Active Time: 15 min
- Total Time: 30 min
- Servings: 4
Get ready for your new favorite weeknight dinner because these Mediterranean farro bowls are incredibly easy to make and so delicious! Chickpeas and fresh veggies get tossed on a sheet pan with herbs and spices, roasted until tender, then piled onto warm, chewy farro. It all gets drizzled in a garlicky lemon tahini sauce. And if you want a little bit of heat, finish with a dollop of harissa.
Ingredients
-
Roasted Chickpeas & Vegetables
- 1 can chickpeas, drained and rinsed
- ½ red onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 small eggplant, diced
- 10 oz cherry tomatoes
- 1-2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp onion powder
- Salt and pepper, to taste
-
Farro
- 3 cups vegetable broth
- 1 cup pearled farro
-
Lemon Garlic Tahini Sauce
- ¼ cup tahini
- 2 cloves garlic, finely grated
- ½ lemon, juiced
- ½ tsp yellow mustard
- Salt, to taste
-
For Serving
- Harissa, for serving (optional)
Preparation
Chickpeas & Vegetables
Preheat the oven to 400°F. Combine chickpeas, red onion, bell pepper, zucchini, eggplant, and cherry tomatoes on a large sheet pan. Drizzle with olive oil and toss with salt, pepper, garlic powder, onion powder, and oregano. Bake for 20-25 minutes, tossing halfway through, until vegetables are tender and tomatoes burst.
Farro
Meanwhile, bring vegetable broth to a boil in a medium saucepan. Add farro, stirring to combine. Reduce heat and simmer for 15-20 minutes until chewy and tender. Drain any remaining broth.
Lemon Garlic Tahini Sauce
In a small bowl, whisk together tahini, garlic, lemon juice, yellow mustard, and salt. Thin with water as needed until sauce can be drizzled.
Assembly
Add farro to your bowl, top with chickpea and vegetable mixture, and drizzle with tahini sauce. For a bit of spice, finish it off with a spoonful of harissa.
