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Farro and Roasted Vegetable Bowl
A nourishing Modern Australian grain bowl with farro and tahini dressing. Roasting the beetroot, sweet potato and chickpeas at a high 200°C caramelises their natural sugars, giving the bowl real depth instead of just steamed vegetables.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Australian
vegetarianvegan
Ingredients
1 cupfarro, cooked according to packet
2beetroots, diced and roasted
2sweet potatoes, diced and roasted
1 cupchickpeas, drained and roasted
100gmixed leaves
1/2red onion, thinly sliced
3 tbsptahini
3 tbsplemon juice
1 clovegarlic, minced
warm waterto thin
toasted pepitas and fresh herbsto serve
Instructions
1
Roast beetroot, sweet potato and chickpeas at 200°C for 30 minutes.
2
Make tahini dressing: mix tahini, lemon, garlic and water.
3
Build bowls: farro, leaves, roasted vegetables and chickpeas.
4
Scatter red onion, pepitas and herbs.
5
Drizzle with tahini dressing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
285
Protein
11.8g
Fat
8.3g
Carbs
44.8g
Fiber
8.5g
Sodium
32mg
Reviews
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★★★★★
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