What to do when you have a bunch of seemingly random ingredients and leftover bits hanging around?
Make a big ole bowl, duh!
I’ve definitely shared similar recipes in the past, but I think it’s nice to present different variations and ingredient combos to get your creative juices flowing too.
Sometimes all you need is a little inspo, a little nudge in the right direction.
This particular bowl of health is packed with roasted cauliflower, sweet potato (the dark orange variety aka the best kind), and broccoli florets, which are tossed with nutty farro (use brown rice for a gluten-free bowl), creamy avocado, pleasantly drippy tahini, zesty lemon juice, crispy chickpeas, fresh mint and Italian parsley, plus black sesame seeds, freshly cracked black pepper and pink sea salt!
Mmmm so much nutrition, texture, and flavors crammed into one wholesome bowl.
P.S. The ingredient amounts don’t have to be exact, add what you have and as much (or as little) as you want!
P.P.S. I’ve been having rotten luck (pun intended hehe) with my avocado selection therefore the limited cado bits sprinkled on top of my bowl here. It kind of looks like cheese for some reason… idk sigh.
P.P.P.S. I have an actual tahini sauce recipe which would be lovely drizzled on top, so take a peek if you don’t mind dirtying another dish.
Roasted Veggie Farro Bowls with Avocado & Tahini
Ingredients
- 2 cups medium-small cauliflower florets
- 2 cups medium dice sweet potato (keep skin intact)
- 4 teaspoons olive oil, divided (or enough to lightly coat veggies and potatoes)
- 1 cup medium-small broccoli florets
- Pink sea salt, to taste (for cooking water and seasoning bowl)
- 1/4 cup farro, rinsed
- 1/2 cup sliced or diced avocado
- 2 tablespoons high-quality tahini (no added oil or sugar)
- 1 tablespoon fresh lemon juice
- 3 tablespoons sea salt crispy chickpea snacks (I use Biena, roast your own if you wish)
- 1 tablespoon sliced fresh mint
- 2 teaspoons finely chopped Italian (flat-leaf) parsley
- 1/2 teaspoon black sesame seeds
- Freshly cracked black pepper, to taste
Instructions
- Heat oven to 425. Line a rimmed large metal baking sheet with parchment paper. Toss the cauliflower and sweet potato in 1 tablespoon olive oil. Roast for 20 minutes. Flip, then create space for the broccoli on the same pan. Carefully toss the broccoli in 1 teaspoon olive oil. Then roast all of the veggies and sweet potatoes until tender and lightly brown along the edges, about 15 minutes more. Season with salt and pepper.
- Meanwhile, bring a medium-small pot of salted water to a boil. Rinse your farro, then add to the boiling water. Boil the farro (uncovered) for 25 minutes or until chewy-tender. Drain and set aside.
- In a medium-large dinner bowl, layer the roasted cauliflower, broccoli, sweet potato, and farro. Top with avocado, tahini, lemon, crispy chickpeas, mint, parsley, sesame, salt and black pepper, to taste.