Ingredients
1½cupsfarro,soaked for 30 min
3cupswater
3cupsPrivate Selection Petite Medley Potatoes
1cupcarrot,sliced
olive oil,to taste
garlic powder,to taste
kosher salt,to taste
pepper,to taste
1cupbroccoli floret,150g
2tbspolive oil
½tspdried thyme
½tspdried oregano
1clovegarlic,grated
kosher salt,to taste
pepper,to taste
1cupextra firm tofu,pressed and cubed
1cupcanned chickpea,drained and rinsed
olive oil,to taste
kosher salt,to taste
¼tsppaprika
¼tspchili powder
½cuptahini
¼cupwater
1tbspolive oil
1tbsplemon juice
¼tspkosher salt
Preparation
Preheat the oven to 375 degrees F.
In a medium pot, combine the farro and water, then bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the water is absorbed and the farro is tender.
Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half.
Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
Bake for 10 minutes.
Remove the baking sheet from the oven and add the broccoli.
Drizzle with olive oil and season with salt, garlic powder, and pepper.
Bake for another 15 to 20 minutes, until all of the veggies are fork tender.
In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper.
Add the tofu and stir until well coated.
Set aside for 10 minutes.
Spread out the tofu on half of a baking sheet.
Bake for 20 minutes, then remove from oven and flip.
Add the chickpeas to the other side of the baking sheet with the tofu.
Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
Bake for another 15 minutes, until the chickpeas are crispy.
In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
