Build cozy roasted vegetable farro bowls with crisp chickpeas and lemon tahini. Includes make-ahead steps, food-safety guidance, and a flavorful pantry shortcut.

When evenings turn cool, a grain bowl can be every bit as satisfying as a casserole—especially when it has deeply roasted vegetables, crisp chickpeas, and a creamy sauce to tie everything together. These roasted vegetable farro bowls are built for a relaxed weeknight: the oven does most of the work while the farro simmers, and a bright lemon-tahini sauce keeps each bite lively.

The easy flavor shortcut is Marion-Kay Dominant One Seasoning, 9.25 oz. This all-purpose blend gives the vegetables and chickpeas savory depth without asking you to measure a long list of spices. Use it as written, then taste the finished bowl before adding extra salt; seasoning blends vary in saltiness.

Why this bowl works on a busy night

Cut the sweet potato and broccoli into similarly sized pieces so they roast at the same pace. Chickpeas need a good dry-off after draining; that small step helps them brown instead of steam. Farro has a pleasant chew and stays sturdy for leftovers, but rice or quinoa work nicely if that is what you have. Finish with greens after roasting so their color stays fresh, then spoon on sauce just before serving.

Roasted Vegetable Farro Bowls with Crispy Chickpeas and Lemon Tahini

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 bowls

Ingredients

• 1 cup pearled farro, rinsed
• 3 cups water or low-sodium vegetable broth
• 1 medium sweet potato, scrubbed and cut into 3/4-inch cubes
• 1 large broccoli crown, cut into bite-size florets
• 1 (15-ounce) can chickpeas, drained, rinsed, and patted very dry
• 3 tablespoons olive oil, divided
• 2 teaspoons Marion-Kay Dominant One Seasoning, divided
• 4 packed cups baby spinach
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon warm water, plus more as needed
• 1 small garlic clove, finely grated or minced
• Pinch of kosher salt, only if needed after tasting
• Optional: toasted pumpkin seeds and lemon wedges for serving

Directions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment, or lightly oil it. In a medium saucepan, combine farro and water or broth. Bring to a boil, reduce to a gentle simmer, cover partially, and cook until tender but pleasantly chewy, 25 to 30 minutes. Drain any excess liquid and keep covered.
2. Meanwhile, spread the sweet potato, broccoli, and very dry chickpeas on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 1/2 teaspoons Dominant One Seasoning. Toss well and spread into one layer; use two pans if the vegetables are crowded.
3. Roast 25 to 30 minutes, stirring once halfway through, until the sweet potato is tender when pierced, the broccoli has browned edges, and the chickpeas are crisp on the outside. If your broccoli browns faster than the potato, move it to one side of the pan after stirring.
4. While the pan roasts, whisk tahini, lemon juice, garlic, the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon seasoning, and 1 tablespoon warm water in a small bowl. Add water a teaspoon at a time until the sauce is smooth and spoonable. Taste before adding salt.
5. Divide spinach among four bowls. Top with warm farro and roasted vegetables; the heat will gently wilt the spinach. Drizzle with lemon tahini and finish with pumpkin seeds and lemon wedges, if using.

Notes, storage, and food safety

For a faster night, cook the farro up to three days ahead and refrigerate it promptly in a shallow container. Reheat it until steaming before serving. Refrigerate leftover bowls within two hours, or within one hour if they have been sitting in temperatures above 90°F. Store components in covered containers for up to four days; keep the sauce separate and add it after reheating. Reheat the farro and vegetables to 165°F, then add fresh greens and sauce. Chickpeas soften in storage, so a few minutes in a 400°F oven will restore some crunch.

Shop This Recipe

Marion-Kay Dominant One Seasoning, 9.25 oz — $9.99 is the practical pantry shortcut here. It is currently available at Kiss the Cook and brings an all-purpose savory finish to the roasted vegetables and chickpeas.

Make it your own with whatever sturdy vegetables are in the crisper—cauliflower, red onion, or carrots all roast beautifully. The formula is simple: a whole grain, well-seasoned vegetables, something creamy, and a final squeeze of lemon.

Tags

Fall Recipes Grain Bowl Recipes Kiss the Cook Roasted Vegetables Vegetarian Dinners

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