Lemon-Tahini Farro Bowl with Roasted Vegetables
Lunch needs to sustain — not slow you down. Something bright, textured, and balanced enough to keep you present through meetings, calls, and creative flow.
This Lemon-Tahini Farro Bowl does exactly that. Nutty grains, roasted vegetables, and a creamy dressing that ties everything together without overpowering.
Ingredients
• 1 cup cooked farro
• 1 cup roasted sweet potatoes (cubed)
• 1 cup roasted broccoli or cauliflower
• ½ cup chickpeas, roasted or sautéed
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 small clove garlic, grated
• Salt and pepper to taste
• Optional: arugula or baby greens
Instructions
1. Whisk tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth.
2. In a bowl, layer farro, roasted vegetables, and chickpeas.
3. Drizzle with lemon-tahini dressing and toss gently.
4. Serve warm or room temperature over greens if desired.
This is lunch that keeps you grounded — steady energy, no crash.
by Jarvus Ricardo Hester
