# What You'll Need:
→ Grains
01 - 1 cup farro or quinoa
02 - 2 cups vegetable broth or water
→ Roasted Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 parsnips, peeled and diced
05 - 1 small sweet potato, peeled and cubed
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
→ Greens
10 - 4 cups kale or Swiss chard, stems removed and chopped
11 - 1 tablespoon olive oil
12 - 1 clove garlic, minced
13 - Pinch of salt
→ Dressing
14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice
16 - 1 tablespoon maple syrup
17 - 2 tablespoons warm water, plus more as needed
18 - 1/2 teaspoon Dijon mustard
19 - Salt and pepper to taste
→ Toppings
20 - 1/4 cup toasted pumpkin seeds
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat oven to 400°F
02 - In a large bowl, toss carrots, parsnips, and sweet potato with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway, until golden and tender.
03 - Rinse grains. In a medium saucepan, combine grains and broth or water. Bring to a boil, reduce heat, cover, and simmer until tender, about 20 minutes for quinoa or 30 minutes for farro. Drain any excess liquid.
04 - In a large skillet over medium heat, warm 1 tablespoon olive oil. Add garlic and sauté for 30 seconds. Add chopped greens and a pinch of salt; cook, stirring, until wilted, about 3 to 4 minutes.
05 - Whisk together tahini, lemon juice, maple syrup, warm water, Dijon mustard, salt, and pepper until smooth and creamy. Add more water as needed for desired consistency.
06 - Divide warm grains between bowls. Top with roasted vegetables and sautéed greens. Drizzle generously with dressing.
07 - Garnish with pumpkin seeds, feta cheese, and parsley if desired. Serve warm.
