Roasted Veggie Grain Bowl with Turmeric Tahini Dressing
This delicious veggie-centric dish is just what your “Meatless Monday” has been looking for!
Roasting vegetables in a high-heat oven is the secret to crispy, caramelized edges and tons of flavor. Add hearty grains, crunchy nuts and a colorful dressing, and you’ve got a vegetarian main course that even the most die-hard carnivores will love!
serves 2; can be doubled
Share:
Ingredients
1 cup pearled farro
2 broccoli crowns, cut into bite-sized florets
1 pound shiitake mushrooms, stems removed and sliced 1/2” thick
Preheat the oven to 450 degrees, placing the racks in the upper and lower thirds.
Bring a medium pot of salted water to a boil. Add the farro, reduce the heat and simmer for 25 minutes, stirring occasionally.
While the farro is cooking place the broccoli on a baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper. Place the mushrooms on another baking sheet, toss with the remaining 2 tablespoons of olive oil and season with salt and pepper. Place the baking sheets in the oven and roast for 25 minutes, rotating the pans from top to bottom every 5 minutes and giving the pans a good shake each time.
Drain the farro and place in a bowl – toss with 2 tablespoons of the dressing and set aside.
Prepare the eggs however you like – hard boiled, omelet, fried or poached.
Divide the farro between two serving bowls. Top each bowl with the broccoli, mushrooms and egg. Spoon the dressing over and sprinkle with the chopped cashews. Garnish with mint sprigs and serve, passing addition dressing on the side.
