Awesome Veggie And Grain Bowl


What happens when a salad and bowl of grains fall in love, you end up with a heavenly meal! This bowl has just the right combo of veggies and grains, add in the dressing awesome. I am use to going to Sweetgreen for a bowl like this. Now I can have my own little Sweetgreen at home for much less. Check out for this recipe and many more:



  • 1½ lb. carrots, washed and cut on the diagonal into ovals
  •  2 tablespoons olive oil
  • 1½ cups dry pearled farro (or substitute with quinoa)
  • 1 large handful of greens (arugula or baby kale), roughly chopped
  • 2 cups cooked chickpeas, drained and rinsed (or 1 soft-boiled egg per bowl)
  • 3 to 4 radishes, thinly sliced
  • ¼ cup fresh mint, roughly chopped
  • ¼ cup fresh cilantro or coriander, roughly chopped
  • ¼ cup crumbled goat cheese (optional)

Tahini herb dressing

  • ¼ cup tahini
  • Freshly squeezed juice of ½ lemon
  • 1 tablespoon finely chopped fresh chives
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ scant teaspoon dried dill


  1. Preheat the oven to 400°F.
  2. Toss the sliced carrots with the olive oil and a generous pinch of salt.
  3. Spread the carrots out on a baking tray (you may need to spread between two trays), and roast for 25 to 30 minutes, flipping around the 20-minute mark. They’re done when they’re easily pierced with a fork and golden brown at the edges.
  4. While the carrots are roasting, cook the farro (or quinoa) according to the package instructions.
  5. Make the dressing by whisking the ingredients together with ¼ cup water in a small bowl.
  6. If you’re including a soft-boiled egg: Place the eggs in a pan of cold water, bring to a boil, cover, remove from the heat, and let stand for 6 minutes. Run under cold water, peel, and cut in half.
  7. To serve, combine the greens with a spoonful of dressing, and toss to combine.
  8. Place in individual serving bowls, and top the greens with the cooked farro, chickpeas or egg, roasted carrots, sliced radishes, and herbs.
  9. Drizzle with another couple of spoonfuls of dressing, and sprinkle with crumbled goat cheese, if using.

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