Autumn Harvest Bowl
Roasted seasonal vegetables and crispy chickpeas over fluffy farro with a warm maple-tahini dressing. A hearty, colorful vegetarian bowl that celebrates fall flavors in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- ¾ cup farro
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 1 small (about 1 lb) acorn squash, peeled and cubed
- ½ lb Brussels sprouts, halved
- 3 tablespoons, divided olive oil
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Spread 1.5 tablespoons of olive oil evenly across a large baking sheet by tilting and rubbing it with your hand.
- 3
Pour the drained chickpeas onto the oiled baking sheet, sprinkle lightly with salt and pepper, then roll them around so they are evenly coated with oil.
- 4
Add the squash cubes and Brussels sprout halves to the same baking sheet, drizzle with the remaining 1.5 tablespoons of olive oil, and sprinkle generously with salt and pepper.
- 5
Toss everything on the baking sheet together by stirring and turning with a wooden spoon until each piece looks coated with oil and seasoning.
- 6
Slide the baking sheet into the preheated oven and roast for 25 to 30 minutes, until the squash is fork-tender and the chickpeas look golden and crispy.
- 7
Meanwhile, bring a medium pot of salted water to a boil over high heat — you should see large bubbles breaking the surface constantly, about 8 minutes.
- 8
Pour the farro into the boiling water and stir once to separate any clumps, then reduce the heat to medium-low so only small bubbles occasionally break the surface.
- 9
Simmer uncovered for 20 to 25 minutes, stirring once every 5 minutes, until the farro is tender but still chewy with a tiny firm center.
- 10
Drain the farro in a fine-mesh strainer, shaking it several times to remove excess water, then transfer it to a large bowl.
- 11
Whisk together the tahini and maple syrup in a small bowl, then add 3 tablespoons of water and whisk again until the mixture is smooth and pourable like salad dressing.
- 12
Divide the cooked farro evenly between two bowls, placing it in a mound in the center of each.
- 13
Top each farro mound with half of the roasted chickpeas, squash, and Brussels sprouts, arranging them in clusters around the bowl.
- 14
Drizzle 2 to 3 tablespoons of the tahini-maple dressing over the top of each bowl, letting it pool slightly around the vegetables.
Tools you’ll need
- large baking sheet
- wooden spoon
- medium pot
- fine-mesh strainer
- large bowl
- small bowl
- whisk
- measuring cups and spoons
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