Roasted Fall Veggie Bowl

I made this meal at 36 weeks pregnant, when all I have been craving is cheese and carbs, and found it to be amazing! It’s a perfect meal during this time of year, when we tend to indulge a little too much. It’s all about that balance!

First, preheat the oven to 425. While the oven is heating up, you will need to cook the farro. What is farro? Farro is an ancient grain that is packed full of antioxidants, protein, fiber, minerals and vitamins! You can usually find it with the rice in the grocery store.

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First, place 1 1/2 cups of uncooked farro in a large saucepan, and cover with water. Let that soak for 15 minutes. Drain, then place back into saucepan. Cover with water again, and place over heat and bring to boil. Once the water is boiling, turn the heat down and simmer for about 15 minutes. While the farro is cooking, cut up your vegetables, and place a paper towel on a baking sheet.

Once the farro has simmered for 15 minutes, drain, then place on the paper towel to dry. It almost looks like brown rice.

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Now time to roast the veggies! I suggest using butternut squash and brussels sprouts to start. After that, throw in whatever else you like or have on hand! I had some asparagus, and red and orange bell pepper in the fridge so I threw that in. Cherry tomatoes, mushrooms, broccoli, would all be delicious as well!

You can line two baking sheets with foil, to make cleaning easier, but not necessary as you are going to drizzle with oil, so the veggies will not stick. Lay the vegetables on both baking sheets, making sure there is only a single layer. Drizzle about 3 tbsp of olive oil to coat, and season with salt and pepper. With clean hands or a spoon, toss to coat.

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Place the vegetables in the oven for about 15-20 minutes to roast. While those are cooking, lets make the tahini sauce! What is tahini?

Tahini is basically ground roasted sesame seeds. It is used in hummus and baba ghanoush. It may be hard to find at the store, so don’t be afraidIMG_1451.JPG to ask for help. I have found it in the spice aisle, and also by the peanut butter. I have bought it in a tin, or a tube like this.

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In a small food processor or blender, place all the ingredients for the sauce; tahini, garlic, lemon juice, fresh parsley, remaining olive oil and water. Grind up the ingredients for a smooth consistency. Place dressing to the side.

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Now, lets check on the vegetables. I like when my brussels get a little burnt around the edges. Yummy!

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Ok, everything is ready to put together! Scoop some of the farro into a bowl, mix with some of the delicious veggies, then drizzle with the tahini sauce. I found that the vegetables carried so much flavor, I didn’t need a lot of the sauce. My husband likes things saucy, so he put a little more. Just drizzle to your liking, and mix all together.

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*Pairs well with a Pinot Noir or Sauvignon Blanc

Roasted Veggie Bowl

 

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