I’ve been really into super simple, healthy, vegetarian meals lately. This one has so much flavor and 6 main ingredients, plus a few pantry staple spices! I’ve been covering my life in tahini sauce lately, in the form of salads + falafel + pretty much every excuse I can think of to add it to. So freaking good. You’ll love how absolutely simple and fresh this meal is, and it’s perfect for weeknights!
I made this for some family friends, and it was a HUGE hit!
Plus, we all need some easy weeknight dinner inspo..amirite?
Farro with Cumin Chili Roasted Carrots + Dill Garlic Tahini Sauce
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -4
Ingredients
- 1 1/2 c. farro
- 1 bunch skinny carrots
- 1 T. olive oil
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. tahini
- 1 clove garlic, minced
- juice of 1 lemon
- 2 T. chopped fresh dill
- hot water to thin
Instructions
- Preheat the oven to 400℉. Cook the farro according to package directions. (I buy the quick 10 minute farro from Trader Joe's, or the pearled variety that is quicker cooking).
- If your carrots are thin enough, you may not even need to peel them. I only peeled the thicker ends of some of mine. Add them to a baking sheet and add olive oil, cumin, chili powder, salt, and pepper. Toss to coat. Roast for 20-25 minutes until tender and caramelized. You may need to take some of the skinnier carrots out before the 20 minute mark if they are starting to get too brown.
- While the carrots are roasting, make the dill tahini sauce. In a medium bowl, whisk together tahini, garlic, lemon juice, and dill. Slowly add hot water by the tablespoon until the sauce becomes pourable. Season to taste with salt and pepper.
- Serve carrots over a bed of the farro, and drizzle with garlic dill tahini sauce. Sauce will keep in the fridge for several days.
Inspired by cookie and kate.
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