# What You Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, diced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 cup broccoli florets
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
→ Dressing
14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice (about 1 lemon)
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons warm water, plus more if needed
18 - 1 small garlic clove, minced
19 - 1/4 teaspoon salt
→ Toppings
20 - 1/4 cup chopped fresh parsley
21 - 2 tablespoons toasted pumpkin seeds (pepitas)
22 - Lemon wedges, for serving (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Bring 3 cups of water and 1/2 teaspoon salt to a boil in a saucepan. Add farro, reduce heat to simmer, and cook uncovered for 25 to 30 minutes until tender. Drain any excess water and set aside.
03 - Arrange sweet potato, red bell pepper, zucchini, red onion, and broccoli florets on the prepared baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and black pepper. Toss thoroughly to coat evenly.
04 - Roast vegetables in the oven for 25 to 30 minutes, stirring once halfway through, until golden and tender.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, warm water, minced garlic, and salt until smooth. Add additional water to adjust consistency if needed.
06 - Divide cooked farro evenly among four serving bowls. Top with roasted vegetables.
07 - Drizzle each bowl with lemon-tahini dressing. Garnish with chopped parsley, toasted pumpkin seeds, and a lemon wedge if desired. Serve warm or at room temperature.
