This buddha bowl is the embodiment of vegan cooking at its best: whole grains, roasted vegetables, crispy chickpeas and a creamy tahini sauce with lemon and garlic. Every component tells a story of flavor and nourishment.
Ingredients
- 200g pearled farro
- 1 can chickpeas (400g)
- 2 carrots
- 1 zucchini
- 1/2 cauliflower
- 3 tbsp olive oil
- 1 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove
- Smoked paprika to taste
- Salt and black pepper
- Fresh parsley
Directions
- 1
Cook the farro in salted water for 25-30 minutes, then drain and let cool.
- 2
Preheat the oven to 200°C (400°F). Cut carrots, zucchini and cauliflower into similar-sized pieces.
- 3
Season the vegetables with oil, paprika, salt and pepper. Roast for 20-25 minutes.
- 4
Drain and rinse the chickpeas, pat dry. Pan-fry them with oil and paprika for 8-10 minutes until golden.
- 5
Make the tahini dressing: mix tahini, lemon juice, grated garlic, 2-3 tbsp warm water and salt.
- 6
Assemble the bowl: farro at the base, roasted vegetables, crispy chickpeas. Drizzle with tahini and garnish with parsley.