Recipes · Lunch

Harvest Grain Bowl with Tahini

Roasted squash and chickpeas over chewy farro with kale and a lemon-tahini drizzle.

45 mineasy4 servings$mediterraneanVeganVegetarianDairy-freeHigh fiberMeal prep
Why it earns its place. Whole grains, legumes, and dark greens in one bowl — 11 g of fiber and the kind of lunch that holds until dinner.

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Ingredients · 4 servings

  • 200 gfarro — rinsed
  • 500 gbutternut squash — 2 cm cubes
  • 1 x 400 ml cancanned chickpeas — drained, dried
  • 2 tbspolive oil
  • 1.5 tspsmoked paprika
  • 1 bunchkale — stemmed, torn
  • 2.5 tbsptahini
  • 1 wholelemon — juiced
  • 1 clovegarlic — grated
  • 2 tbsppumpkin seeds — to top

Contains: gluten, sesame. Always check labels — brands vary.

Method

  1. Roast squash and chickpeas with oil, paprika, and a pinch of salt at 210°C until browned.
    28 min
  2. Meanwhile simmer farro until chewy-tender; drain.
    25 min
  3. Whisk tahini, lemon, garlic, and 3 tbsp water into a pourable sauce.
  4. Massage kale with a pinch of salt; build bowls and drizzle generously. Seeds over top.

Nutrition per serving

460calories
15 gprotein
62 gcarbs
17 gfat
11 gfiber
2 gsat fat
380 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 6 different plants toward your weekly variety.

Make it yours

allergyQuinoa or brown rice for a gluten-free bowl
availabilitySweet potato or carrots when squash is out of season
costAny sturdy green — cabbage and chard both work

Storage. Meal-prep gold: components keep 4 days; dress at eating time.

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