Roasted Veggie Buddha Bowl With Golden Tahini Dressing
Serves: 4-5
  • 1¼ cups dry farro
  • 1 - 30oz can of "no added salt" garbanzo beans
  • 2 small delicata squash (or one large one), cut in half lengthwise, de-seeded, cut in quarters lengthwise, then cut into ¾-inch slices along it's width. Leave the skin on. Sub sweet potatoes if needed, but the cook time may differ.
  • 2 medium-sized heads of chopped broccoli, stalk and stems removed
  • 4 medium-sized, multicolored carrots, chopped into dice-sized chunks
  • 1 bunch of kale, de-stemmed and chopped
  • 1 zucchini, cut into 1-inch thick coins (optional - I only added this because we had extra laying around)
  • 1 cup tahini
  • Juice from 3-4 lemons
  • ¼ cup of water (add more to thin as needed)
  • 1 tbsp turmeric
  • 1 tsp paprika
  • ¼ tsp black pepper
  1. Preheat oven to 400 degrees
  2. Add the farro and 4 cups of water to a small pot. Cover and heat on high until it comes to a boil. Reduce heat and simmer until tender (about 20 minutes). Drain and set aside.
  3. On a parchment-lined baking sheet, assemble the squash. On another parchment-lined baking sheet, assemble the broccoli, carrots, and optional zucchini. Add both to the preheated oven. Cook for 20-30 minutes (or until tender), flipping or shaking the veggies halfway through. Once cooked, remove from oven and set aside.
  4. On a parchment-lined baking sheet (you can use the same one the squash was on), add the chopped kale. Cook for roughly 5 minutes, or until the kale starts to crisp, but not burn. Remove from oven and set aside.
  5. Rinse the garbanzo beans, place them in a microwave-safe bowl, cover with a paper towel, and microwave for 90 seconds, or until evenly heated. Set aside.
  6. In a medium-sized bowl, add all of the dressing ingredients and whisk until smooth.
  7. Assemble you bowl by adding a desired amount of cooked farro, garbanzo beans, delicata squash, carrots, broccoli, kale, and optional zucchini. Drizzle with the dressing and enjoy!
This recipe is best enjoyed on a cool, rainy night while listening to The Movement's "Golden".
Recipe by Eat Wild Greens at