Roasted Vegetable Farro Bowl (with Lemon Garlic Tahini)
  • 1 tbsp Coconut Oil
  • 1 Red Onion, diced
  • 4-6 Garlic Cloves, minced
  • 1-1/2 cup Farro, uncooked
  • 4 cups Water
  • 1 Bouillon Vegetable Cube. low sodium
  • 1 tbsp Grapeseed Oil
  • 4 cups Mushrooms, sliced
  • 3 cups Broccoli, diced into bite size pieces
  • 2 cups Carrot, diced to small ½ inch pieces
  • 1 cup Chickpeas, cookedGarlic Lemon Tahini Sauce
  • ¼ cup Tahini
  • ¼ cup Water
  • 2 tbsp Lemon Juice
  • 1 Garlic Clove
  • ¾ tsp Sea Salt
  • ¼ tsp Pepper
  • Srirracha Sauce to taste (optional)
  1. Preheat oven to 450.
  2. In a large saucepan, sauté diced onion in coconut oil over medium heat until soft.
  3. Add minced garlic and faro to the pan, continue to sauté for another 2 minutes while stirring until the garlic is fragrant.
  4. Add the water and the bouillon cube (alternatively you could use vegetable broth instead). Bring to a boil, reduce to simmer, cover with lid and cook for about 30 minutes, or until faro is cooked. If water remains, simmer on low uncovered.
  5. While the faro is cooking, prep and roast the vegetables.
  6. Toss the chopped mushrooms in 2 tsp oil, season with salt and pepper. Spread out mushrooms on a cookie sheet lined with a silpat or parchment paper. Place in oven until lightly browned, about 30 minutes. During the last 15 mins for roasting the mushrooms add the broccoli and carrots to the oven.
  7. Toss the broccoli and carrots in 2 tsp oil, and season with salt and pepper. Spread out on a second cookie sheet and put in oven until the broccoli turns bright green and just starts to brown, about 15 mins. Remove from oven.
  8. Once both the faro mixture and roasted vegetables are done, combined together, add the chickpeas and stir well.
  9. Serve warm in a bowl as is, or drizzle with a generous spoonful of Lemon Garlic Tahini Dressing and toss sliced almonds or Almond Sesame Parm on top.Lemon Garlic Tahini Sauce Simply put the all the dressing ingredients in the blender and blend until smooth. For a spicy option add in Srirracha Sauce and blend. This sauce is great on a side of roasted veggies or tossed in salads.
To add even more flavour, add a drizzle of balsamic reduction along with the lemon garlic tahini dressing.

Another option rather than roasted the vegetables is to pan fry the mushrooms until browned, then add the broccoli and carrots and cook until fork tender. Mix together with the cooked faro and serve.
Recipe by The Two Kitchens at