Ancient Grain Power Bowl
A nutrient-dense vegan bowl built on a bed of quinoa and farro, topped with roasted vegetables, crispy chickpeas, and a tangy tahini dressing. Wholesome, filling, and endlessly customizable for any day of the week.
- Total time
- 35 min
- Servings
- 2
- Calories
- 687
- Protein
- 22g
Ingredients
- ¾ cup quinoa
- ¾ cup pearl farro
- 3.5 cups vegetable broth, low-sodium
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 whole large sweet potato
- 1 whole large red bell pepper
- 2 cups fresh baby spinach, loosely packed
- ¼ cup raw almonds, sliced
- ½ cup fresh pomegranate arils
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons warm water
- ½ teaspoon maple syrup
Instructions
- 1
Preheat your oven to 425°F. Line a 12-inch × 18-inch rimmed baking sheet with parchment paper.
- 2
Prepare the sweet potato: Scrub under cold water, then peel with a vegetable peeler. Cut into 1/2-inch cubes (you want uniform pieces so they roast at the same rate). Toss in a medium bowl with 1 tablespoon of the extra-virgin olive oil, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of garlic powder, and 0.25 teaspoon of sea salt. Spread evenly on one half of the prepared baking sheet.
- 3
Prepare the red bell pepper: Rinse, remove the stem and seeds, then cut into 1-inch pieces. Toss in a second medium bowl with 1 tablespoon of the extra-virgin olive oil, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of garlic powder, and 0.25 teaspoon of sea salt. Spread on the other half of the baking sheet.
- 4
Pat the drained and rinsed chickpeas completely dry with paper towels — dry chickpeas will crisp up instead of steam. Toss in a small bowl with the remaining 1 tablespoon of extra-virgin olive oil, remaining 0.5 teaspoon of smoked paprika, remaining 0.25 teaspoon of garlic powder, 0.25 teaspoon of sea salt, and 0.25 teaspoon of black pepper.
- 5
Roast the sweet potato and bell pepper for 20 minutes. While they roast, push them to the sides and add the spiced chickpeas to the center of the baking sheet. Continue roasting for 10-12 minutes more until the vegetables are tender with caramelized edges and the chickpeas are deeply browned and crispy. You should hear a gentle rattling when you shake the pan — that's your sign they're done.
- 6
While the vegetables roast, prepare the grains: Rinse 0.75 cup of quinoa in a fine-mesh strainer under cold running water for about 30 seconds — this removes the bitter compound saponin and prevents a gritty texture. Add the rinsed quinoa and 0.75 cup of pearl farro to a medium saucepan. Pour in 3.5 cups of vegetable broth and bring to a boil over medium-high heat.
- 7
Once boiling, reduce the heat to low, cover with a lid, and simmer for 18-20 minutes. The grains are done when the liquid is absorbed, the quinoa grains have sprouted tiny tails, and the farro is tender but still slightly chewy. If any liquid remains, drain it off. Fluff with a fork and set aside to cool slightly.
- 8
Make the tahini dressing: In a small bowl, whisk together 3 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 2 tablespoons of warm water, 0.5 teaspoon of maple syrup, a pinch of sea salt, and a grind of black pepper. The mixture should be smooth and pourable — if it's too thick, add 1 more tablespoon of warm water. Taste and adjust lemon juice or salt to your preference.
- 9
Divide the cooked grain mixture evenly between two large bowls. Top each bowl with a generous handful of fresh baby spinach — the warmth of the grains will slightly wilt it.
- 10
Arrange the roasted sweet potato and red bell pepper pieces and the crispy chickpeas in sections around each bowl for a beautiful presentation. Sprinkle 0.125 cup of sliced raw almonds and 0.25 cup of fresh pomegranate arils over each bowl.
- 11
Drizzle half of the tahini dressing (about 2 tablespoons) over each bowl, allowing it to pool slightly in the center. Serve immediately while the grains and roasted vegetables are still warm. Guests can stir everything together or enjoy the distinct layers — this is a very forgiving bowl.
Tools you’ll need
- 12-inch × 18-inch rimmed baking sheet
- parchment paper
- vegetable peeler
- 3 medium bowls
- fine-mesh strainer
- medium saucepan with lid
- small bowl
- whisk
- paper towels
- 2 large serving bowls
- fork
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