Veggie and Farro Bowl

Boil a pot of salted water.

Add rinsed farro to the boiling water and stir.

Cook the farro over a low boil for about 25 minutes.

Drain the farro and set it aside to keep warm.

Prepare the vegetables: trim the butternut squash, slice the red onions, peel the shallots, slice off the ends of the broccoli rabe and broccolini, and peel the baby carrots.

Coat the vegetables in olive oil and season with salt and black pepper.

Roast the vegetables in the oven at 400 degrees Fahrenheit for about 20 to 25 minutes.

Remove the roasted vegetables from the oven.

Add the roasted shallots to a blender.

Add tahini, lemon juice, and extra virgin olive oil to the blender.

Season the mixture with salt and blend until smooth, adding water if too thick.

Plate the bowl by adding the farro, then the roasted vegetables on top.

Drizzle the tahini sauce over the vegetables.

Garnish with chopped parsley.

Equipment Needed

Spice Level:

Dietary