Oven-Roasted Veggie Grain Bowls
Colorful roasted vegetable bowls over farro with a lemon-tahini dressing. A healthy vegetarian lunch that's satisfying and nutritious.
PROTEIN 12g
CALORIES 385
P:E RATIO 0.2
TIME 40m
YIELD 4
P:E 0.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cups cooked farro FLAVOR
1 bunch broccoli, cut into florets HIGH FIBER
2 sweet potatoes, cubed CARB BASE
1 can chickpeas, drained FLAVOR
2 tbsp olive oil FLAVOR
2 tbsp tahini FLAVOR
1 tbsp lemon juice FLAVOR
1 tbsp maple syrup FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate bowls for up to 5 days. Keep dressing separate.
- Batching: Quinoa or brown rice work great instead of farro.
- Reheat: Microwave 2 minutes. Add dressing after reheating.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F. Toss broccoli, sweet potatoes, and chickpeas with olive oil, salt, and pepper.
02
HIGH HEAT SEAR
Spread on a sheet pan and roast 22-25 minutes until vegetables are tender and edges are crispy.
03
VEGGIE STEAM-SAUTÉ
Whisk together tahini, lemon juice, maple syrup, and 2 tbsp water for the dressing.
04
HIGH HEAT SEAR
Divide farro among 4 containers, top with roasted veggies and chickpeas.
05
STEP 5
Drizzle with tahini dressing or pack on the side.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 cups cooked farro
- 1 bunch broccoli, cut into florets
- 2 sweet potatoes, cubed
- 1 can chickpeas, drained
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- Salt and pepper to taste