Recipes and Cooking

Tahini, Grain, and Veggie Bowl

Name: Tahini, Grain, and Veggie Bowl
Total time: 75 min
Ingredients: 1 medium eggplant, cut into 1-inch pieces (3 1/2 cups); 1 large zucchini, cut into 1-inch half-moons (3 cups); 1 large yellow summer squash, sliced or chopped; 1 large red bell pepper, chopped; 1 large red onion, sliced; 2 tablespoon olive oil; 1 tablespoon dried oregano; Generous pinch of sea salt & pepper; 0.5 cup tahini; 0.25 cup finely chopped fresh mint; 1 lemon, juiced; 1 tablespoon fresh garlic, minced; 2 teaspoon ground cumin; 0.5 cup water; Sea salt & pepper to taste; 3 cup cooked farro or other grain; 1 15 ounce can chickpeas, rinsed and drained; Parsley or mint; Lemon wedges

4.0

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1 Review

Kevin Curry uses tahini when he wants bold umami taste in a small dose. We recommend making a double batch of the sauce to jazz up next week's meals and snacks.

By

Kevin Curry

Published on January 9, 2021

Tahini, Grain, and Veggie Bowl — Photo: Carson Downing

Hands On Time:

20 mins

Total Time:

1 hrs 15 mins

Servings:

5

Jump to Nutrition Facts

Ingredients

Roasted Veggie Mix:

1 medium eggplant, cut into 1-inch pieces (3 1/2 cups)
1 large zucchini, cut into 1-inch half-moons (3 cups)
1 large yellow summer squash, sliced or chopped
1 large red bell pepper, chopped
1 large red onion, sliced
2 tablespoon olive oil
1 tablespoon dried oregano
Generous pinch of sea salt & pepper

Tahini Sauce:

½ cup tahini
¼ cup finely chopped fresh mint
1 lemon, juiced
1 tablespoon fresh garlic, minced
2 teaspoon ground cumin
½ cup water
Sea salt & pepper to taste
3 cup cooked farro or other grain
1 15 ounce can chickpeas, rinsed and drained

Garnish:

Parsley or mint
Lemon wedges

Directions

Preheat oven to 425°F. In a large bowl toss eggplant, zucchini, squash, bell pepper, and onion with 2 Tablespoons olive oil, the oregano, and a pinch of sea salt and black pepper. Spread in a rimmed baking sheet lined with parchment. Roast 25 to 30 minutes or until veggies are crisp-tender. Let cool.
For tahini sauce: Mix tahini, mint, lemon juice, garlic, cumin, and 1/2 cup water. (If you want it to be thinner, add an additional tablespoon of water.) Season to taste with salt and pepper.
In a large bowl mix roasted veggies with farro and chickpeas. Drizzle each serving with tahini sauce, garnish with parsley or mint, and serve with lemon wedges. Serves 5.

Nutrition Facts (per serving)

460	Calories
21g	Fat
62g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 460
% Daily Value *
Total Fat 21g	27%
Saturated Fat 3g	15%
Sodium 505mg	22%
Total Carbohydrate 62g	23%
Total Sugars 11g
Protein 14g
Vitamin C 88.3mg	442%
Calcium 162mg	12%
Iron 5.3mg	29%
Potassium 833mg	18%
Folate, total 119.5mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.