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 mindbodygreen.com 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
- Preheat the oven to 400°F.
- Toss the sliced carrots with the olive oil and a generous pinch of salt.
- 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.
- While the carrots are roasting, cook the farro (or quinoa) according to the package instructions.
- Make the dressing by whisking the ingredients together with ¼ cup water in a small bowl.
- 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.
- To serve, combine the greens with a spoonful of dressing, and toss to combine.
- Place in individual serving bowls, and top the greens with the cooked farro, chickpeas or egg, roasted carrots, sliced radishes, and herbs.
- Drizzle with another couple of spoonfuls of dressing, and sprinkle with crumbled goat cheese, if using.