Roasted Carrot Tahini Farro Bowl (Printable Version)
Sweet roasted carrots, nutty farro, creamy tahini, and crispy shallots in a hearty vegetarian grain bowl.
# Ingredient List:
→ Grains
01 - 1 cup farro, uncooked
02 - 2 cups water or vegetable broth
03 - 1/2 teaspoon kosher salt
→ Roasted Carrots
04 - 1 pound carrots (about 5 medium), peeled and cut into 1/2-inch diagonal slices
05 - 1 tablespoon extra virgin olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - Kosher salt and freshly ground 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 kosher 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, as needed to thin
18 - Kosher salt and freshly ground black pepper, to taste
→ Toppings
19 - 1/4 cup roasted pumpkin seeds (pepitas)
20 - 2 tablespoons fresh parsley, chopped
21 - Chili flakes, to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Place the sliced carrots in a large bowl and toss with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated. Spread the carrots in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the carrots are tender and deeply caramelized at the edges.
03 - While the carrots roast, rinse the farro under cold running water. Bring 2 cups of water or vegetable broth to a boil in a medium saucepan, add 1/2 teaspoon salt, then stir in the farro. Reduce the heat to a gentle simmer and cook uncovered for 20 to 25 minutes until the grains are tender but still retain a slight chew. Drain any remaining liquid and set aside.
04 - Heat the neutral oil in a small skillet over medium heat. Once the oil shimmers, add the thinly sliced shallots and fry, stirring frequently, for 5 to 7 minutes until golden brown and crisp. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and immediately sprinkle with a pinch of salt. Let cool to maintain crunch.
05 - In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup (or honey), minced garlic, salt, and pepper. The mixture will be thick. Add water one tablespoon at a time, whisking thoroughly after each addition, until the dressing is smooth, creamy, and pours easily off a spoon.
06 - Divide the cooked farro among four bowls. Arrange the roasted carrots and a handful of baby spinach or arugula over each portion. Drizzle generously with the tahini dressing.
07 - Top each bowl with the crispy shallots, roasted pumpkin seeds, chopped parsley, and a pinch of chili flakes if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of sweet roasted carrots and creamy tahini dressing is something you will crave long after the bowls are empty.
- Crispy shallots add a crunch that makes every bite feel indulgent without much extra effort.
- It holds up beautifully in the fridge, making it ideal for meal prep or lazy weekday lunches.
02 -
- Watch the shallots like a hawk because they go from perfectly golden to bitter and burnt in seconds.
- Tahini behaves differently depending on the brand, so adjust water gradually until the dressing reaches the right consistency.
03 -
- Dry the sliced shallots thoroughly with a paper towel before frying because excess moisture makes them steam instead of crisp.
- Warm the tahini dressing slightly in the microwave for ten seconds if it seizes up when you add cold lemon juice.