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Roasted Fall Veggie Bowl with Green Tahini Sauce

Anna Watson Carl
  • 40 minutes
  • Serves 4

INGREDIENTS

2 cups

Baby bello mushrooms

2 cups

Brussels sprouts

2 cups

Butternut squash

1

small clove Garlic

1 1/2

Lemons, juice of

1/4 cup

Parsley, fresh leaves

2 tbsp

Tahini

1 1/2 cups

Farro, semi-pearled

1

Black pepper, Freshly ground

1

Kosher salt

6 tbsp

Olive oil, extra-virgin