Lemon-Tahini Vegetable Grain Bowls
Multigrain Crispbread
Ingredients
- 1½ cups pearled farro
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 tsp garlic powder, divided
- ¾ tsp salt, divided
- 2 Tbsp olive oil
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (5-oz) pkg baby spinach
- ½ cup tahini (sesame seed paste)
- 3 Tbsp lemon juice
- ¼ tsp pepper
- ½ cup warm water
Instructions
- Cook farro according to package directions.
- Meanwhile, sprinkle squash with ¼ tsp each garlic powder and salt. Cook in hot oil in a large skillet over medium-high heat 5 minutes. Add chickpeas, and cook 3 minutes. Stir in spinach and ¼ tsp salt; cook until wilted.
- Whisk together tahini, lemon juice, ¾ tsp garlic powder, ¼ tsp salt, and pepper in a bowl. Whisk in water, 1 Tbsp at a time, until desired consistency.
- Spoon farro into 6 bowls. Top with squash mixture, and drizzle with dressing.
Side Dish Ingredients
- 6 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with grain bowls.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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