Roasted Root Vegetable & Farro Power Bowl with Tahini-Ginger Dressing

Ingredients

• 0.5 cup Dry Farro
• 0.5 cup Green or Brown Lentils
• 1 medium Sweet Potato
• 2 medium Carrots
• 1 medium Parsnip
• 2 tbsp Olive Oil
• 0.5 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.25 tsp Salt
• 0.13 tsp Black Pepper
• 2 cups Fresh Spinach
• 2 tbsp Roasted Pumpkin Seeds
• 2 tbsp Tahini
• 1 inch piece Fresh Ginger
• 2 tbsp Lemon Juice
• 2-4 tbsp Warm Water
• 1 tsp Maple Syrup

Instructions

1. Cook Farro: Rinse farro. In a small pot, combine farro with 1.5 cups water (or vegetable broth) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until tender and most water is absorbed. Drain any excess water.
2. Cook Lentils: Rinse lentils. In another small pot, combine lentils with 2 cups water (or vegetable broth). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain well.
3. Roast Vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss diced sweet potato, carrots, and parsnips with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
4. Prepare Dressing: While vegetables roast, whisk together tahini, grated ginger, lemon juice, maple syrup (if using), and a pinch of salt in a small bowl. Gradually add warm water, one tablespoon at a time, whisking until smooth and creamy with a pourable consistency.
5. Assemble Bowls: Divide cooked farro, lentils, and fresh spinach (or kale) between two serving bowls. Top with the roasted root vegetables.
6. Garnish and Serve: Drizzle generously with the tahini-ginger dressing. Sprinkle with roasted pumpkin seeds. Serve warm or at room temperature.

Nutrition (per serving)