Garlic Tahini Broccoli Bowls are a delicious vegetarian meal packed with farro, roasted broccoli, and an amazing garlic, tahini, and lemon sauce. Jump to Recipe keyboard_arrow_down
Garlic Tahini Broccoli Bowls have been on the meatless Monday rotation for a couple of weeks now. Honestly I love pretty much anything with tahini and believe me when I tell you that roasted broccoli and tahini were meant to go together. Plus paired with nutty farro, it's a pretty magical dish. You could use any grain you like, but personally I love the texture of farro and find it really complements the tahini.
The magic in the dish comes from the simple lemon, garlic, and tahini sauce. It starts with a smashed garlic clove that is turned into paste with some salt. Then that is stirred into tahini and combined with lemon juice, salt, and pepper. Then to smooth things out since tahini can be quite thick, you add just enough water to thin out the sauce into a pourable consisteny. Dreamy stuff if you are a tahini lover like me.
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Preheat the oven to 450 degrees.
Cook the farro according to package directions.
Spread the broccoli out on a baking sheet and toss with olive oil, salt, and pepper. Roast for 15 minutes, shaking the pan halfway through.
Meanwhile make the sauce. Mince the garlic. Sprinkle it with kosher salt and use the back of your knife to carefully press down on the garlic to create a paste. Add this to the tahini and stir in the lemon juice. Slowly add water until the mixture things out and becomes pourable. Season with salt, pepper, and red pepper flakes.
Serve the roasted broccoli over the farro with the sauce drizzled on top.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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