Ingredients
Scale
x
Produce
sweet potato
g
baby spinach
Aromatics
red onion
Grains & starches
farro or quinoa
Sauce & liquid
olive oil
approx. 1/6 cup / 44 ml
ml
tahini dressing
approx. 0.3 cups / 2.7 fl oz
Other
chickpeas
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Instructions
- 1
Cook farro according to package. Dice sweet potato and slice red onion.
- 2
Toss sweet potato, onion, and drained chickpeas with olive oil, cumin, salt. Roast at 210°C (410°F) for 25 minutes.
- 3
Divide farro among 4 containers. Top with roasted veggies and fresh spinach.
- 4
Pack tahini dressing separately. Refrigerate up to 5 days — dressing separately.
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