Description
Discover a delicious recipe for Tahini Maple Carrot Farro Power Bowl that is packed with wholesome ingredients and flavors. Perfect for a nutritious meal!
Ingredients
- 1 cup farro (190g)
- 2 cups water (475ml)
- 1/4 teaspoon salt (1.5g)
- 1 pound carrots, peeled and sliced (450g)
- 2 tablespoons olive oil (30ml)
- 1/4 teaspoon black pepper (0.5g)
- 1/4 teaspoon ground cumin (0.5g)
- 1/4 cup tahini (60ml)
- 2 tablespoons maple syrup (30ml)
- 2 tablespoons lemon juice (30ml)
- 1 clove garlic, minced
- 1/4 cup water, for dressing (60ml)
- 1/4 teaspoon salt, for dressing (1.5g)
- 2 cups baby spinach (60g)
- 1/4 cup roasted almonds, chopped (35g)
- 1/4 cup dried cranberries (30g)
- 1/4 cup crumbled feta cheese (30g)
Instructions
- Rinse the farro under cold water in a fine mesh strainer.
- In a medium saucepan, combine the farro, 2 cups water, and 1/4 teaspoon salt.
- Bring to a boil over medium heat, then reduce to low and simmer for 25-30 minutes until tender.
- Drain any excess water and set aside.
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sliced carrots with olive oil, black pepper, and ground cumin.
- Spread the carrots in a single layer on a baking sheet.
- Roast the carrots in the oven for 20-25 minutes, until tender and slightly caramelized.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, 1/4 cup water, and 1/4 teaspoon salt to make the dressing.
- In a large serving bowl, combine the cooked farro, roasted carrots, and baby spinach.
- Drizzle the tahini maple dressing over the farro and toss to coat evenly.
- Top the bowl with chopped roasted almonds, dried cranberries, and crumbled feta cheese.
- Serve immediately, or refrigerate for later.
Notes
- For added flavor, consider sprinkling smoked paprika or a dash of cinnamon on the roasted carrots.
- Try swapping feta cheese for goat cheese or another preferred cheese to vary the taste.
- For a thinner dressing, add more water to the tahini maple mixture until desired consistency.