Roasted Veggie Farro Bowls with Avocado & Tahini

Prep Time 10

Cook Time 35

Total Time 45

Servings 1

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

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.