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!
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.
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
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.
- 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!)
- Preheat an oven to 425 degrees and line a rimmed baking sheet with aluminum foil for easy cleanup.
- 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.
- Roast the veggies in the oven for ~25 minutes until the brussels sprouts get golden brown and crispy.
- Meanwhile, prepare 1 cup of dried farro according to package directions.
- 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.
- Serve half the cooked farro with half the veggies and a generous drizzle of tahini sauce. Don't skimp! It's delicious and healthy.