Lentil & Roasted Vegetable Grain Bowl with Lemon Tahini Drizzle

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Rinse 1 cup of lentils and place in a medium saucepan with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain any excess water.

In another saucepan, combine 1 cup farro with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but chewy. Drain any excess water.

While grains are cooking, peel and dice 1 medium sweet potato into 3/4-inch cubes. Cut 1 large red bell pepper, 1 medium zucchini, and 1/2 medium red onion into similar-sized pieces.

In a large bowl, toss the vegetables with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until caramelized and tender.

While vegetables roast, make the tahini sauce by whisking together 1/4 cup tahini, 3 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Add 2-4 tablespoons water gradually until the sauce reaches a pourable consistency.

Toast 3 tablespoons pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, stirring frequently to prevent burning.

Dice 1 medium avocado and chop 1/4 cup fresh parsley.

To assemble each bowl, place a bed of baby spinach on the bottom, then add portions of farro, lentils, and roasted vegetables. Top with diced avocado, toasted pumpkin seeds, and fresh parsley.

Drizzle each bowl generously with the lemon tahini sauce and serve immediately.