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Homemade Roasted Carrot Tahini Bowls with Warm Farro recipe photo

Roasted Carrot Tahini Bowls with Warm Farro

This Roasted Carrot Tahini Bowl is SO DELICIOUS! Nutty farro meets sweet roasted carrots and creamy tahini sauce for a wholesome, easy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups carrots peeled and sliced
  • 3 tablespoons olive oil for roasting and flavor
  • salt and pepper to taste
  • 1 cup farro rinsed
  • 2 1/2 cups vegetable broth or water to cook the farro with extra flavor
  • 1/2 cup tahini creamy sesame paste for the sauce
  • 2 tablespoons lemon juice adds brightness to the tahini sauce
  • 1 clove garlic minced
  • 1 tablespoon maple syrup balances the tang with a touch of sweetness
  • 1/4 cup water to thin the tahini sauce to your liking
  • fresh parsley chopped for garnish
  • cooked chicken or turkey optional for protein

Equipment

  • Oven
  • Medium Saucepan
  • Mixing Bowl
  • Baking Sheet
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons

Method
 

Roasted Carrot Tahini Bowls with Warm Farro
  1. Preheat your oven to 425°F (220°C). Toss the peeled and sliced carrots with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer.
  2. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.
  3. While the carrots roast, rinse the farro thoroughly under cold water.
  4. In a medium saucepan, bring 2 1/2 cups of vegetable broth or water to a boil. Add the rinsed farro, reduce heat to a simmer, cover, and cook for 25-30 minutes, or until the grains are tender but still chewy. Drain any excess liquid if needed.
  5. In a bowl, combine the tahini, lemon juice, minced garlic, maple syrup, and 1/4 cup water. Whisk vigorously until smooth and creamy. Add more water little by little to reach your preferred sauce consistency. Season with a pinch of salt and pepper to taste.
  6. Divide the warm farro between bowls. Top with the roasted carrots. Drizzle generously with the tahini sauce. Sprinkle chopped fresh parsley over the top.
  7. If adding protein, layer cooked chicken or turkey on the side or on top.
  8. Dive into these bowls immediately while warm. They pair beautifully with a crisp green salad or a side of steamed greens.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; keep tahini sauce separate if possible.
  • Use other grains like barley, brown rice, or quinoa as substitutes for farro.
  • Add roasted chickpeas or nuts to boost protein while keeping the dish plant-based.