Vegan Chickpea Farro Bowls with Roasted Veggies

Cook the farro according to package instructions.

Preheat the oven to 400F.

Add the thinly sliced red onion to a glass container large enough to submerge onion in water. Add the vinegar and a pinch of salt. Cover the onion with boiling water and set aside.

Add the chopped broccoli, carrot and Brussels sprouts to a large baking sheet in a single layer. If needed, some of the vegetables can go on a separate baking sheet with the chickpeas if you can’t fit them all on one. Add 1 tsp olive oil, salt and pepper and use your hands to mix well. Roast for 25-30 minutes until all of the veggies are tender.

On a second baking tray, add the chickpeas with ½ tsp olive oil, salt and pepper and shake to coat. Roast for 25-30 minutes until crisped and brown.

Finely chop the kale and drizzle with ¼ tsp olive oil. Massage with your hands to soften.

Add all of the tahini sauce ingredients to a mini food processor or small blender and process until smooth. Check the thickness and slowly add more water 1 tbsp at a time until you reach your desired consistency, you will most likely need an additional 1-2 tbsp water.

Prepare 4 bowls or food storage containers. Divide the cooked farro, kale, roasted vegetables and chickpeas between each serving. Top each with pickled onions and 1 tbsp pumpkin seeds then drizzle with the herb tahini sauce.

Spice Level:

Dietary