This Roasted Vegetable Grain Bowl with Creamy Tahini Dressing is your meatless meal prep BFF. Heaps of in tact grains are piled with roasted vegetables and a creamy tahini dressing.

This dish is so nourishing and satisfying! It’s loaded with fiber rich veggies like carrots and brussels sprout that sit on a bed of chewy and robust farro. Each component bringing texture, flavor, and substance on these cold winter days. Prep these bowls ahead of time for a quick grab-and-warm lunch option, or dig into this satisfying meatless Monday dinner recipe.

Ps this Creamy Tahini Dressing has won my heart over so well that I decided it deserved its own post, so if you’re just looking for a fresh and creamy dressing for all of your flavor needs, find it here!

So what are you waiting for? Let’s get cooking!

Ingredients

3 large carrots
2 cup shave brussels sprouts
3 tbsp olive oil
2 tsp garlic powder
2 tsp salt, plus a pinch
1 cup quinoa
1 cup farro
3 cups water
Fresh capers for garnish

Dressing

2 tbsp tahini
¼ cup ricotta
½ lemon, juiced
1 tsp salt
½ tsp garlic powder
2 tbsp olive oil

 

Directions

  1. Preheat oven to 425F
  2. In a medium saucepan, combine quinoa, farro, and water. Bring to a boil.
  3. Reduce heat to low, cover, and cook for 12-13 minutes.
  4. Prepare veggies by slicing carrots and cutting brussels sprouts into shreds. Toss with olive oil, garlic powder, and salt. Spread in a single layer on a baking sheet and bake for 20-25 minutes, or until carrots are tender.
  5. Prepare dressing by whisking together tahini, ricotta, lemon juice, salt, garlic powder, and olive oil.
  6. Store components separately for meal prep and build grain bowls, reheating the grains and vegetables before topping with dressing and enjoying warm!
This Roasted Vegetable Grain Bowl with Creamy Tahini Dressing will warm you, nourish you, and fuel you!
This Roasted Vegetable Grain Bowl with Creamy Tahini Dressing will warm you, nourish you, and fuel you!
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Roasted Vegetable Grain Bowl with Creamy Tahini Dressing
This Roasted Vegetable Bowl is your meatless meal prep BFF. Heaps of in tact grains are piled with roasted vegetables and a creamy tahini dressing.
Author: Maddie Augustin
Ingredients
  • 3 large carrots
  • 2 cup shave brussels sprouts
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp salt plus a pinch
  • 1 cup quinoa
  • 1 cup farro
  • 3 cups water
  • Fresh capers for garnish
Dressing
  • 2 tbsp tahini
  • ¼ cup ricotta
  • ½ lemon juiced
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 tbsp olive oil
Instructions
  1. Preheat oven to 425F
  2. In a medium saucepan, combine quinoa, farro, and water. Bring to a boil.
  3. Reduce heat to low, cover, and cook for 12-13 minutes.
  4. Prepare veggies by slicing carrots and cutting brussels sprouts into shreds. Toss with olive oil, garlic powder, and salt. Spread in a single layer on a baking sheet and bake for 20-25 minutes, or until carrots are tender.
  5. Prepare dressing by whisking together tahini, ricotta, lemon juice, salt, garlic powder, and olive oil.
  6. Store components separately for meal prep and build grain bowls, reheating the grains and vegetables before topping with dressing and enjoying warm!