Description
These vegan farro bowls with garlicky white beans, roasted vegetables, and tahini dressing are designed for meal prep. Perfect for toting to school/work.
Ingredients
Scale
For the Farro and Vegetables
- 1 cup farro* (see note below)
- 1/2 teaspoon fine sea salt, divided
- 3 medium carrots, peeled and cut into matchsticks
- 2 bell peppers, ribs and seeds removed, cut into strips
- 1 large yellow or red onion, cut into half-moons
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
For the Bean Salad
- 2 tablespoons extra virgin olive oil
- 3 medium garlic cloves, thinly sliced
- Two 15-ounce cans white beans, drained and rinsed (or 3 cups home-cooked beans)
- 2 tablespoons minced fresh cilantro, dill, and/or parsley
- 2 tablespoons fresh lemon or lime juice
- Fine sea salt and freshly ground black pepper, to taste
For the Tahini Dressing
- 1/3 cup well-stirred tahini
- 2 tablespoons fresh lemon or lime juice
- 1 garlic clove, crushed or finely minced
- 1/4 teaspoon fine sea salt
- 4 tablespoons water
Instructions
- Preheat the oven to 425ºF.
- In a small pot, bring 2 cups of water to a boil. Add 1 cup farro and 1/4 teaspoon salt. Cover tightly with a lid, reduce the heat to low, and cook [without stirring] until all the water is absorbed (~20 minutes for pearled farro and ~35 for whole). Turn the heat off and let stand covered for another 10 minutes.
- Meanwhile, roast the vegetables: on a large rimmed baking sheet, combine the peppers, carrots, and onions. Drizzle with 2 tablespoons oil, and season with 1/4 teaspoon salt and a few grinds of pepper. Toss to coat. (The vegetables should be moderately oily – not too dry and not swimming in oil either.) Arrange in a single layer. Roast for about 15 minutes, then toss and continue roasting for 10 to 15 minutes more, until the veg are soft and browned around the edges.
- Start the beans: in a small skillet, combine 2 tablespoons of oil and 3 thinly sliced garlic cloves, and place over a low flame. Warm just until the garlic starts to sizzle, about 2 minutes. Sizzle until golden, about 30 seconds, then turn the heat off. Let stand for 5 minutes to infuse.
- In a large bowl, combine the beans and garlicky oil with 2 tablespoons each minced herbs and lemon juice, and salt and pepper to taste. Toss to combine.
- Lastly, make the dressing: in a medium bowl, combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 crushed garlic clove, and 1/4 teaspoon salt. Whisk into a thick paste. Then gradually whisk in the water 1 tablespoon at a time; the sauce may seem lumpy at first, but keep whisking and it’ll come together. Taste and adjust the seasonings if needed.
Notes
As a substitute, try wheatberries, buckwheat, brown rice, barley, quinoa, or millet.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 433
