knife, cutting board, medium sauce pan, measuring spoons and cups, baking sheet, small bowl, whisk, large bowl or platter to plate
Ingredients
Ingredients
½cupwheat berries or farro*
1cupchickpeas
1med or 2 small beets
1small sweet potato
½head cauliflower
2TBSPolive oil
2tspgarlic powder
2tspchili powder
1tspras el hanout
¼cuproasted pepitas
½bunch parsley
Salt & pepper
Dressing:
2Tbsptahini
2Tbsplemon juice
2Tbspred wine vinegaror apple cider vinegar
1-2tspagave
1-2TBSPwater to thin
Instructions
Instructions:
Preheat oven to 400 degrees.
While oven heats up add 4 cups of water to a medium sauce pan - turn up to boil and add salt. When boiling add farro & simmer for about 20 minutes or until tender.
While grains are cooking, peel and chop beets and sweet potatoes into ½ inch pieces. Cut cauliflower into small bite-size pieces. Put all the chopped vegetables on a baking sheet and toss with olive oil, salt, pepper, garlic powder, chili powder & ras al hanout. Place in oven and roast vegetables for 20-25 minutes or until tender.
While grains and vegetables are cooking place all ingredients for dressing in a small bowl and whisk together. Chop parsley and set aside.
Test grains - when they are al dente, drain in a mesh strainer if there is any amount of water.
Place grains, roasted veggies and parsley in a bowl - toss. Add dressing to grain salad and toss again. If salad looks dry - add a drizzle of olive oil and toss again. Garnish with pepitas and more parsley if desired. Enjoy!
Notes
*If you can’t find Farro you can substitute wheat berries, freekeh, barley or any whole grain you like.