Lunch: Roasted Fall Veggie Bowl with Green Tahini Sauce

Recipe by Anna Watson Carl An easy way to make sure to eat your vegetables? Douse brussels sprouts, butternut squash, and mushrooms in this zesty parsley-lemon juice dressing.

This recipe includes superfoods such as:

Lemon

Health benefits of Roasted Fall Veggie Bowl with Green Tahini Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 c. semi-pearled farro
2 c. butternut squash, cubed
2 c. baby bello mushrooms, quartered
2 c. Brussels sprouts, quartered or halved
6 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
3 tbsp. lemon juice
1 small garlic clove, minced
2 tbsp. tahini
1/4 c. parsley leaves

Instructions

Preheat oven to 425 degrees F. Cover two baking sheets with aluminum foil.
Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover with cold water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender,18 minutes. Remove from oven and let cool slightly.
Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to thin its consistency and season with salt and pepper.
In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with tahini dressing.

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