Farro and Roasted Vegetable Bowl

Name: Farro and Roasted Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1 cup farro, cooked according to packet; 2 beetroots, diced and roasted; 2 sweet potatoes, diced and roasted; 1 cup chickpeas, drained and roasted; 100g mixed leaves; 1/2 red onion, thinly sliced; 3 tbsp tahini; 3 tbsp lemon juice; 1 clove garlic, minced; warm water to thin; toasted pepitas and fresh herbs to serve

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

Roast beetroot, sweet potato and chickpeas at 200°C for 30 minutes.

Make tahini dressing: mix tahini, lemon, garlic and water.

Build bowls: farro, leaves, roasted vegetables and chickpeas.

Scatter red onion, pepitas and herbs.

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

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.