Roasted Carrot Tahini Farro Bowl (Printable)
Farro bowl with caramelized carrots, creamy tahini, and crispy shallots for a satisfying meal.
# List of ingredients:
→ Grains & Legumes
01 - 1 cup uncooked farro
02 - 2 cups water or vegetable broth
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 pound carrots (about 5 medium), peeled and cut into 1/2-inch diagonal slices
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - Salt and black pepper, to taste
09 - 2 cups baby spinach or arugula, washed
→ Crispy Shallots
10 - 2 large shallots, thinly sliced
11 - 1/2 cup neutral oil (canola or grapeseed)
12 - Pinch of salt
→ Tahini Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 1 garlic clove, finely minced
17 - 2 to 3 tablespoons water, to thin
18 - Salt and black pepper, to taste
→ Toppings
19 - 1/4 cup roasted pumpkin seeds (pepitas)
20 - 2 tablespoons chopped fresh parsley (optional)
21 - Chili flakes, to taste (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Toss the sliced carrots with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and deeply caramelized.
03 - While the carrots roast, rinse the farro under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth and 1/2 teaspoon salt to a boil. Add the farro, reduce heat to low, and simmer uncovered for 20 to 25 minutes until tender but still slightly chewy. Drain any excess liquid and set aside.
04 - Heat the neutral oil in a small skillet over medium heat. Add the thinly sliced shallots and fry, stirring frequently, for 5 to 7 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and immediately sprinkle with a pinch of salt.
05 - In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), minced garlic, salt, and black pepper. Add water 1 tablespoon at a time, whisking continuously, until the dressing is smooth, creamy, and easily pourable.
06 - Divide the cooked farro evenly among 4 bowls. Arrange the roasted carrots and baby spinach or arugula over the farro. Drizzle generously with the tahini dressing.
07 - Top each bowl with crispy shallots, roasted pumpkin seeds, chopped fresh parsley, and chili flakes if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini dressing alone is worth making this bowl, and you will want to put it on everything afterwards.
- Crispy shallots add a crunch that makes each bite feel like a small reward for making something healthy.
- It reheats beautifully the next day, making it perfect for meal prep without feeling like meal prep.
02 -
- Watch the shallots like a hawk because they go from golden to burnt in seconds, and burnt shallots will taste bitter no matter what you do.
- Tahini brands vary wildly in thickness, so trust the consistency of the dressing rather than the exact amount of water.
- Let the farro cool slightly before assembling because piping hot grains will wilt the greens into a sad mess.
03 -
- Toss the carrots with the spices and let them sit for ten minutes before roasting so the flavors penetrate more deeply.
- Add a squeeze of lemon juice to the finished bowl right before eating because a hit of acid at the end makes everything taste brighter and more alive.