Grain Bowl Recipe

Measure and prep all ingredients. Preheat the oven to 425°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.

Add the vegetables of choice to the baking sheet, sprinkle with one tablespoon of olive oil and ⅛ teaspoon of salt, and stir to coat. Roast until softened and browned as desired, about 18 minutes. The timing may vary depending on the vegetables chosen.

In a small bowl, toss together the carrot strips, 1½ teaspoons of lemon juice, and ⅛ teaspoon of salt. Set aside.

In a medium bowl, whisk together the remaining 1½ teaspoons lemon juice, 1 tablespoon olive oil and ¼ teaspoon salt. Then stir in the grain and herbs.

Prepare the lemony tahini sauce. Place the tahini, unsweetened green tea, fresh lemon juice, extra virgin olive oil, salt, ground black pepper, curry powder and cayenne pepper in a jar. Shake until the ingredients are well combined. Alternatively, combine the ingredients in a bowl and whisk until well combined. (See notes 2.)

Assemble all ingredients into four bowls by starting with the herbed farro. In order, add the pulses, carrots, baby greens, roasted vegetables, and pickled vegetables. Top with the pomegranate arils and sesame seeds. Adjust seasoning, if desired. Drizzle or serve with the lemony tahini sauce or dressing of choice on the side. Serve and enjoy!