Vegan Roasted Vegetable and Farro Bowl

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a medium saucepan, combine the rinsed farro and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the farro is tender and chewy. Drain any excess liquid and set aside.

On the prepared baking sheet, toss the cubed sweet potato, broccoli florets, and red bell pepper strips with 2 tablespoons of olive oil, garlic powder, cumin, half of the salt, and half of the black pepper.

Spread the vegetables into a single layer and roast in the preheated oven for 25-30 minutes, tossing halfway through, until tender and lightly browned.

While the vegetables and farro are cooking, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, remaining 1 tablespoon of olive oil, remaining salt and pepper, and warm water until smooth and pourable.

Divide the fresh baby spinach and cooked farro evenly among four bowls as the base.

Top each bowl with a generous portion of the roasted sweet potatoes, broccoli, and bell peppers.

Drizzle the lemon-tahini dressing generously over each bowl just before serving.