This colorful and crunchy veggie bowl is a rainbow of flavors and textures! Roasted to perfection, these veggies are paired with a bed of farro and topped with a zesty dressing for a satisfying meal in a bowl!

Quick Info

⏱️ 110 min • 🍽️ 4 servings • ⭐ 91%

Nutrition

523 cal • 15g protein • 80g carbs • 18g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1½ cups farro, soaked for 30 minutes
• 3 cups water
• 3 cups Private Selection Petite Medley Potatoes
• 1 cup carrots, sliced
• Olive oil, to taste
• Garlic powder, to taste
• Kosher salt, to taste
• Pepper, to taste
• 1 cup broccoli florets
• 2 tablespoons olive oil
• ½ teaspoons dried thyme
• ½ teaspoon dried oregano
• 1 clove garlic, grated
• Kosher salt, to taste
• Pepper, to taste
• 1 cup extra-firm tofu, pressed and cubed
• 1 cup canned chickpeas, drained and rinsed
• Olive oil, to taste
• Kosher salt, to taste
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ½ cup tahini
• ¼ cup water
• 1 tablespoon olive oil
• 1 tablespoons lemon juice
• ¼ teaspoon kosher salt

Instructions Preview

1. Preheat the oven to 375°F (190°C)
2. Make the farro: In a medium pot, combine t…
3. Make the roasted veggies: Cut the potatoes…

…and 9 more steps

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Recipe by: Rachel Gaewski, Jacqueline Tris • From: Tasty