Description
Tender roasted sweet potatoes and Brussels sprouts mingle with spiced chickpeas and chewy farro, all crowned by a silky tahini-lemon drizzle. Each bite offers warm, earthy flavors and satisfying crunch.
Ingredients
- 1 cup farro
- 2 cups water
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 pound brussels sprouts
- 1 15 ounce can chickpeas
- 2 cups kale leaves
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Peel and dice sweet potatoes into 1-inch cubes and halve brussels sprouts, then toss both with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread sweet potatoes and brussels sprouts on one half of the baking sheet.
- Drain and pat chickpeas dry, toss with ground cumin and smoked paprika, then spread on the other half of the baking sheet.
- Roast vegetables and chickpeas for 25 minutes, stirring halfway through, until everything is tender and golden.
- Meanwhile, rinse farro, combine with water and a pinch of salt in a saucepan, bring to a boil, reduce heat, cover, and simmer for 20 minutes, then drain any excess water.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt and pepper until smooth to make the dressing.
- Divide cooked farro and kale leaves among serving bowls, top with roasted sweet potatoes, brussels sprouts, chickpeas, and drizzle with tahini dressing.
Notes
- Use quinoa instead of farro for a gluten-free alternative.
- Add toasted pumpkin seeds or chopped walnuts for extra crunch.
- This bowl is delicious served warm or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.