Savory Tahini Roasted Vegetable Farro Bowl
Oil-Free, Vegan, and Easy to Make

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Savory Tahini Roasted Vegetable Farro Bowl

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Adjust Servings:
1 cup Farro I used Organic Bob's Red Mil
3 cups Organic Vegetable Broth
1 large, cut into 1/4 slices, and then cut those in half Sweet Potato
1 head, cored and cut into bite sized florets Cauliflower
1 pound, trimmed and cut in half Brussel Sprouts You need to soak Brussel sprouts in salt water for at least 10 minutes prior to cutting to remove bugs that may be in the layers of leaves
8 ounces, sliced Baby Bellas or Other Mushrooms of Choice
1, sliced into ribbons White Onion
1 bunch, trimmed Asparagus
2 Tablespoons Garlic Powder
Sprinkled Salt
1 Tablespoon Fresh Ground Pepper
Balsamic Tahini Sauce
1/2 cup Tahini
3 Tablespoons Balsamic Vinegar
1/2 cup Water
1 Tablespoon Lemon juice
2 Tablespoons Pure Maple Syrup
1 clove Garlic
1/2 cup Purple Cabbage
1/2 cup Watercress
1/4 cup Green Onions

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Savory and hearty, this bowl is layered with farro, roasted vegetables and a balsamic, tahini sauce.

  • 45 minutes
  • Serves 6
  • Easy


  • Balsamic Tahini Sauce

  • Garnish



Week nights are hectic. Sometimes, we need a quick adjustment in our meal plan to accommodate our busy schedules. Although I planned a different meal, I switched gears when my meeting went late. I chose to make a quick and easy Savory Tahini Roasted Vegetable Farro Bowl.

Searching the kitchen, I found a large sweet potato, some asparagus, mushrooms, onions, Brussel sprouts, and cauliflower. I wanted a lot of color and different textures to compliment the farro and sauce I created.

Farro, a food composed of grains from wheat, is soft, yet crunchy. Although not gluten-free, farro is high in fiber, protein, magnesium, and iron. This hearty, high fiber grain tastes soft but nutty. I chose a savory theme to combine the right vegetables, and sauce to compliment the farro.

When roasting vegetables, size matters. I cut my vegetables the same size to cook evenly. I sautéed the mushrooms and onions separately from the roasted vegetables, as well as the asparagus for roasting.

Although bowls are “all the rage’ right now, the key is the combination of ingredients. The sauce, an essential component, brings out the flavors in the food. The farro, for instance, is nutty and hearty, so I chose to make a savory balsamic tahini sauce. The tahini, on its own, also has a nutty flavor. When combined with balsamic vinegar and a little maple syrup, the nutty flavor of the tahini and farro are heightened.

In order to make this meal in a timely quickly, begin roasting the vegetables when you start the farro. While both are cooking, prepare the sauce, sauté the mushrooms and onions, and get the asparagus ready for roasting. Asparagus only takes 10 minutes to roast, so you just wait until 10 minutes before the roasted vegetables are done.

Although the farro tastes wonderful on its own, I add a few squirts of tahini dressing to the base of the bowl. Then, I sectioned off the bowl. I arranged the vegetables in different areas of the bowl. Then, the used drizzled the dressing over the top. garnish with purple cabbage, watercress and green onions.








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Preparing the Farro

3 cups organic vegetable broth.

Direct Method: Rinse and drain farro.
Place in a pot and add enough vegetable broth (3 cups) to cover
Bring to a boil; reduce heat to medium-low and simmer 30 minutes.
Drain off any excess broth.

Quick-Cooking Method:
Cover farro with water and soak in the refrigerator overnight.
Drain; place in a pot and add vegetable broth (3 cups)to cover then bring to a boil.
Reduce heat to medium-low and simmer 10 minutes.
Drain off any excess broth.
Makes about 2 cups.


Preparing the vegetables

Pre-heat oven to 425 degrees.
Line a baking pan with parchment paper or silicone mat
Cut the sweet potato, Brussel sprouts (in half), and cauliflower in similar sizes. (I cut the sweet potatoes into 1/4 inch rounds, and then cut them in half.
Separate the vegetables on the pan by vegetable type (this is only so you can separate when putting the bowl together).
Sprinkle with garlic powder, salt and fresh ground pepper.
Roast for 30 minutes.


Prepare Asparagus

Asparagus roasts quickly, so it needs its own pan.
Cut the ends off the asparagus, wash it, and cut in in half on an angle.
Lay in a single layer on a covered baking sheet.
Sprinkle with salt and pepper.
Leave until 10 minutes before other vegetables are done cooking.
Cook for 10 minutes.


Saute Onions and Mushrooms

Saute sliced mushrooms and onions until translucent, about 10 minutes.


Balsamic Tahini Dressing

Using a blender cup combine the following ingredients:
1/2 cup Tahini
3 Tablespoons Balsamic Vinegar
1/2 cup water
1 teaspoon lemon juice
2 Tablespoon Maple syrup
1 clove garlic, minced
Put into a plastic squirt bottle or a bottle for storage and serving.


Making the bowl

Place 1/2 up to 3/4 cup farro on the bottom of the bowl.
Squirt a small amount of dressing on the farro.
Section off the bowl, placing different vegetables in different sections.
Squirt dressing generously on the vegetables round the bowl.
Add a small amount of purple cabbage in the middle of the bowl.
Add a small amount of green onions.
And top with Watercress.
Serve extra sauce for those who LOVE it :)

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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