Name: Ancient Grains Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 3/4 cup quinoa; 3/4 cup farro; 1 medium sweet potato (2 cups chopped); 2 cups broccoli florets; 1 can chickpeas, rinsed, drained and skins removed* (about 2 cups); 2 small or 1 large avocado, sliced; 2 tablespoons white miso; 2 tablespoons rice vinegar; 1 tablespoon maple syrup; 1 clove garlic, minced; 1 tablespoon tahini; 1/3 cup tahini; 3 tablespoons lemon juice; 2 tablespoons maple syrup; 1 clove garlic, minced; 1/4 teaspoon salt; 3 tablespoons water

Description

A nourishing and hearty meal, this ancient grains bowl is made with quinoa and farro, roasted sweet potato, broccoli, and chickpeas, and topped with a delicious creamy tahini sauce.

Ingredients

Scale

3/4 cup quinoa
3/4 cup farro
1 medium sweet potato (2 cups chopped)
2 cups broccoli florets
1 can chickpeas, rinsed, drained and skins removed* (about 2 cups)
2 small or 1 large avocado, sliced

For the roasted vegetables:

2 tablespoons white miso
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 clove garlic, minced
1 tablespoon tahini

For the tahini sauce:

1/3 cup tahini
3 tablespoons lemon juice
2 tablespoons maple syrup
1 clove garlic, minced
1/4 teaspoon salt
3 tablespoons water

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Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Cook the quinoa and farro according to instructions on the packages.
In a small mixing bowl, whisk together miso, rice vinegar, maple syrup, garlic and tahini until combined.
In a large bowl, add sweet potato, broccoli and chickpeas. Add miso sauce and toss to evenly coat vegetables.
Transfer vegetables to baking sheet. Bake until vegetables are tender and browned, about 25-30 minutes, flipping halfway through.
While the vegetables are roasting, make the tahini sauce. In a small-medium mixing bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt and water until smooth (sauce will thicken as it sits).
Build your grain bowls with a mix of quinoa and farro as the base. Evenly divide the chickpea/sweet potato/broccoli mixture between bowls. Add avocado and drizzle tahini sauce over top.

Notes

To remove skins from chickpeas, transfer rinsed and drained chickpeas to a clean, dry kitchen towel. Cover half of the towel over the chickpeas and rub the chickpeas back and forth with the towel to rub as many of the skins off as possible. This helps remove moisture from chickpeas to get them crispier when roasting.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Bowl
Cuisine: Vegetarian