rainbow veggie grain bowl with a lemony maple tahini sauce

Makes 4-6 servings

INGREDIENTS

Vegetables:

8 cups of fresh veggies, chopped into even bite-sized chunks — this is a good opportunity to use up veggies in your fridge! I used a quarter of a green cabbage, half a head of broccoli, a few mini sweet peppers, a few large carrots and a couple small sweet potatoes

1 can of chickpeas, drained and rinsed

olive oil

salt

pepper

Grain:

1-2 cups whole grain of choice, rinsed (farro, quinoa, and bulgar are all great options)

Sauce:

1/4 cup tahini

2 Tbsp maple syrup

2 Tbsp lemon juice

2 Tbsp olive oil

1 garlic clove

1/4 tsp salt

water, to thin (~1/3 cup)

Toppings:

quick pickled vegetables (find recipe here)

sauerkraut

raw or roasted/salted pumpkin seeds

crumbled feta

STEPS

1. Preheat oven to 415°F. Line two large sheet pans with parchment paper or baking mats to prevent sticking.

2. Add prepared vegetables to sheet pans. Divide vegetables ont0 pans in terms of cooking time - root veggies like carrots and potatoes may take a little longer to cook than things like bell peppers, cabbage, and broccoli. Add the chickpeas to either of the pans. Ensure everything is in a single layer. Drizzle oil over the veggies, about a tablespoon per pan, and season with salt and pepper. Use your hands or a large spoon or spatula to coat veggies evenly in the oil and seasonings.

3. Roast veggies in preheated oven until they have browned nicely and are fork tender. My pan of broccoli, cabbage, and peppers took 25 minutes and the potatoes and carrots took 35 minutes. Rotate pans halfway through cooking. If you want to crisp up the chickpeas, you can remove the veggies from the pan and allow the chickpeas to continue cooking for an additional 5 minutes.

4. While vegetables are roasting, prepare the grain of choice. In a small saucepan, cook the grain according to package instructions. I had just over 1 cup dried farro left and it was enough for 4 (approximately 1/2 cup) servings.

5. Make the sauce! Add all ingredients t0 a standing blender (or a large jar and use an immersion blender) to blend until smooth.

6. Finally, assemble your bowl! Start with the grain, then top with roasted veggies, pickled veggies, feta cheese, pumpkin seeds, and the tahini sauce.