Vegan Roasted Summer Veggies with Farro

Vegan Roasted Summer Veggies with Farro and Lemony Tahini Herb Sauce

Vegan Roasted Summer Veggies with Farro and Lemony Tahini Herb Sauce is a delicious way to make a light, healthy dinner to use up all those summer veggies!Vegan Roasted Summer Veggies with Farro

Taylor went to a James Taylor concert last week, (coincidentally, that’s who he’s named after) and I found myself alone for dinner.  Not a completely rare occasion, but always an interesting one nonetheless. Do I even bother cooking? Should I just nibble on some leftovers and curl up in bed with a good book?

So I was poking around my fridge looking for something to throw together and saw the remnants of my last Fresh Harvest sitting in the back: an eggplant, some brussels sprouts, and a bundle of herbs.

note: Fresh Harvest is a subscription service I use where they send you a big box of fruit and veggies from local farmers each week. LOVE.

We’ve been eating so much meat lately doing the paleo thing, and I guess I was ready for a change of pace. A light, nutritious veggie-based meal was exactly the kind of thing I was craving, (especially since I could never make this when Taylor is home).  I dabbled in vegetarianism/veganism in high school and college so the food will always hold a place in my heart.

Vegan Roasted Summer Veggies with FarroVegan Roasted Summer Veggies with Farro

You definitely don’t have to use eggplant and brussels sprouts- ANY veggies will do! A simple, perfect formula for veggie roasting is:

A 425 degree oven

A sheet pan covered in foil

Veggies + olive oil + salt + pepper

A flavor pop like paprika! (or lemon, garlic, herbs, ANYTHING)

Toss to coat and roast them for ~25 minutes
Vegan Roasted Summer Veggies with FarroVegan Roasted Summer Veggies with Farro

So then prepare your favorite grain, (I love farro, but quinoa, bulgur, barley, brown rice, etc. would be amazing too).

Next, whip up a BOMB DIGGITY tahini sauce, which is just a sesame seed paste you can find in the grocery store.  A little tahini, lemon juice, honey, and herbs. Bright, tangy, and creamy perfection.

(This held up remarkably well in leftover containers for work lunches too, so make a big batch!)

It took me a long time to buy my first jar of tahini, so I know it’s a big step for some, but trust me. It’ll open you up to a whole new world dressings, sauces, and HUMMUS.
Vegan Roasted Summer Veggies with Farro

Vegan Roasted Summer Veggies with Farro and Lemony Tahini Herb Sauce
 
Prep time
Cook time
Total time
 
Vegan Roasted Summer Veggies with Farro and Lemony Tahini Herb Sauce is a delicious way to make a light, healthy dinner to use up all those summer veggies!
Author:
Recipe type: Vegan
Serves: 2 servings
Ingredients
  • 1 eggplant, diced into ½" cubes
  • 12 oz. brussels sprouts, halved
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • Freshly ground black pepper
  • ½ tsp. paprika
  • 1 cup dried farro
  • ¼ cup tahini (sesame paste)
  • Juice of 1 lemon
  • 1 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • ¼ cup chopped fresh herbs, (I used basil and parsley!)
Instructions
  1. Preheat an oven to 425 degrees and line a rimmed baking sheet with aluminum foil for easy cleanup.
  2. Toss the eggplant cubes and brussels sprouts with olive oil, salt, pepper, and paprika until evenly coated and spread them out on the baking sheet in an even layer.
  3. Roast the veggies in the oven for ~25 minutes until the brussels sprouts get golden brown and crispy.
  4. Meanwhile, prepare 1 cup of dried farro according to package directions.
  5. To make the tahini sauce: stir or blend tahini, lemon juice, honey, apple cider vinegar, herbs, and a pinch of salt & pepper with 3 Tbsp water until smooth and creamy. If the dressing seems to thick, you can thin it out with 1 Tbsp. extra water at a time.
  6. Serve half the cooked farro with half the veggies and a generous drizzle of tahini sauce. Don't skimp! It's delicious and healthy.


Written by
Ally
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Written by Ally

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