Roasted Veggie Grain Bowl with Lemon Tahini
A sheet-pan dinner that holds up in the fridge all week. Crispy chickpeas, sweet potato, and a sauce you'll want on everything.
Prep15 min
Cook30 min
Total45 min
Serves4
Ingredients
- 1 cup farro or brown rice
- 1 large sweet potato, cubed
- 1 can (15 oz) chickpeas, drained and dried
- 2 cups broccoli florets
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
- 1/4 cup tahini
- Juice of 1 lemon
- 1 small garlic clove, grated
- 3-4 tbsp warm water
Instructions
- Heat the oven to 425°F. Toss sweet potato, chickpeas, and broccoli with olive oil, paprika, 3/4 tsp salt, and pepper on two sheet pans.
- Roast 25 to 30 minutes, stirring once. The chickpeas should be crunchy at the edges.
- Cook the farro according to the package while the vegetables roast.
- Whisk tahini, lemon juice, garlic, a pinch of salt, and warm water until pourable.
- Divide the grains into bowls, top with vegetables, and drizzle with sauce.
Notes
Dry the chickpeas well with a towel before roasting. Wet chickpeas steam instead of crisp. The sauce thickens in the fridge, so loosen it with a splash of water.