If you are looking to brighten up your meal rotation with something nourishing, vibrant, and packed full of flavor, the Brussels Sprouts and Sweet Potato Grain Bowl with Tahini Dressing Recipe is your new best friend. This dish brings together perfectly roasted Brussels sprouts and sweet potatoes with the nutty, chewy goodness of farro, all beautifully tied together with a creamy and tangy tahini dressing. Whether you need a fulfilling lunch or a hearty dinner, this bowl offers a delightful balance of textures and tastes that will have you reaching for seconds every time.
Ingredients You’ll Need
Creating this Brussels Sprouts and Sweet Potato Grain Bowl with Tahini Dressing Recipe is incredibly simple, thanks to straightforward ingredients that each play a special role. Every component contributes either a burst of flavor, a satisfying texture, or a pop of color that makes this bowl truly inviting.
- 2 cups Brussels Sprouts, halved: Fresh and crunchy, these provide that signature green vegetable goodness.
- 1 cup Farro, uncooked: A chewy ancient grain that adds hearty texture and nutty flavor.
- 1 medium Sweet Potato, diced: Offers natural sweetness and soft tenderness once roasted.
- 1 small Red Onion, sliced: Adds a subtle sharpness that mellows during roasting.
- 2 tablespoons Olive Oil: Helps everything roast beautifully and brings in rich, fruity notes.
- 1 teaspoon Salt: Enhances all the natural flavors.
- ½ teaspoon Pepper: Provides just the right touch of warmth and spice.
- ¼ cup Tahini: Creamy sesame paste that forms the luscious base of the dressing.
- 2 tablespoons Lemon Juice: Brightens the dressing and balances the tahini’s richness.
- 1 teaspoon Maple Syrup: Adds a gentle sweetness to soften the tartness.
- ½ teaspoon Garlic Powder: Brings a subtle depth to the dressing.
- 2–4 tablespoons Water: Helps achieve the perfect tahini dressing consistency.
- ¼ cup Toasted Almonds or Pepitas: A crunchy topping that rounds out the dish.
How to Make Brussels Sprouts and Sweet Potato Grain Bowl with Tahini Dressing Recipe
Step 1: Prep the Oven and Veggies
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This simple first step ensures your veggies roast evenly without sticking, which is key to developing that irresistible caramelized flavor.
Step 2: Toss the Vegetables
In a large bowl, combine the halved Brussels sprouts, diced sweet potatoes, and sliced red onions. Drizzle with olive oil, then sprinkle on salt and pepper. Toss everything until each piece is lightly coated, which will help them roast to golden perfection with a lovely crisp edge.
Step 3: Spread and Roast
Arrange the vegetables evenly on your prepared baking sheet. Place the Brussels sprouts cut-side down to maximize caramelization. Pop the sheet in the oven and roast for 25 to 30 minutes, until the vegetables are tender and beautifully browned.
Step 4: Cook the Farro
While the vegetables are roasting, cook the farro according to package instructions. Once tender, drain any excess water and fluff the grains with a fork. This nutty base will soak up the dressing and complement the roasted veggies perfectly.
Step 5: Whip Up the Tahini Dressing
Blend together tahini, lemon juice, maple syrup, garlic powder, and water until you reach a smooth, creamy consistency. Feel free to add more water if you want a thinner dressing. This luscious tahini sauce adds a layer of richness and a tangy kick to your bowl.
Step 6: Assemble the Grain Bowl
Start with a bed of farro in your bowl, then layer on the warm, roasted Brussels sprouts, sweet potatoes, and red onions. Drizzle generously with tahini dressing, then sprinkle toasted almonds or pepitas on top for that satisfying crunch.
Step 7: Serve Warm and Enjoy
This bowl is best enjoyed right away, warm and comforting. Each bite combines the earthiness of roasted veggies, the chewiness of the grain, and the creamy, tangy dressing for an unforgettable flavor combination.
How to Serve Brussels Sprouts and Sweet Potato Grain Bowl with Tahini Dressing Recipe
Garnishes
Add fresh herbs like parsley or cilantro to brighten things up, or sprinkle some toasted seeds like sesame or sunflower for extra texture. These little touches elevate the bowl and make it feel truly special.
Side Dishes
This dish stands beautifully on its own, but if you want to turn it into a full meal, pair it with a simple green salad or some warm pita bread. They complement the hearty flavors without overpowering the bowl’s wholesome taste.
Creative Ways to Present
For an impressive presentation, serve the grains in portions on a large platter and arrange the roasted veggies in colorful sections on top. Drizzle the tahini dressing artistically and sprinkle the nuts last for an inviting look that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Place any leftover grain bowl components in airtight containers. Keep roasted vegetables and cooked farro refrigerated for up to 3-4 days. Store the tahini dressing separately to maintain freshness and prevent sogginess.
Freezing
While farro and roasted veggies freeze well, it’s best to freeze them individually without the tahini dressing. Reheat the grains and veggies thoroughly and add fresh dressing once thawed for optimal flavor and texture.
Reheating
Warm your leftovers gently in a microwave or stovetop pan, stirring occasionally to heat evenly. Add tahini dressing right before serving to keep the creamy texture fresh and delicious.
FAQs
Can I substitute farro with another grain?
Absolutely! Quinoa, brown rice, or barley are all fantastic alternatives that pair well with roasted vegetables and tahini dressing. Just adjust cooking times accordingly.
Is this bowl suitable for vegans?
Yes, this Brussels Sprouts and Sweet Potato Grain Bowl with Tahini Dressing Recipe is completely vegan, featuring plant-based ingredients that everyone can enjoy.
Can I make the tahini dressing ahead of time?
Definitely. The dressing keeps well in the refrigerator for up to a week. Just give it a good stir before serving, as it may thicken upon chilling.
How do I get crispy Brussels sprouts in the oven?
Make sure to cut the sprouts in half and roast them cut-side down with a bit of oil. This helps achieve a beautiful caramelized crust while keeping the inside tender.
What’s the best way to dice sweet potatoes evenly?
Peel the sweet potato first if desired, then slice it into uniform cubes about ½ to ¾ inch to ensure they cook evenly alongside the Brussels sprouts.
Final Thoughts
This Brussels Sprouts and Sweet Potato Grain Bowl with Tahini Dressing Recipe is truly a joyful way to enjoy wholesome ingredients without any fuss. It’s comforting, colorful, and bursting with flavor — the perfect dish to make anytime you want something satisfying and vibrant. I can’t wait for you to try it and make it your own weekend favorite!
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Brussels Sprouts and Sweet Potato Grain Bowl with Tahini Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Grain Bowl
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A wholesome and hearty Brussels Sprouts Grain Bowl featuring roasted Brussels sprouts, sweet potatoes, and red onions served over tender farro and drizzled with a creamy tahini-lemon dressing. This nutritious bowl is topped with toasted almonds or pepitas for added crunch and flavor, making it a perfect vegetarian meal for any time of day.
Ingredients
Vegetables
- 2 cups Brussels Sprouts, halved
- 1 medium Sweet Potato, diced
- 1 small Red Onion, sliced
Grain
- 1 cup Farro, uncooked
Seasoning & Oil
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Pepper
Dressing
- ¼ cup Tahini
- 2 tablespoons Lemon Juice
- 1 teaspoon Maple Syrup
- ½ teaspoon Garlic Powder
- 2–4 tablespoons Water
Toppings
- ¼ cup Toasted Almonds or Pepitas
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Toss Vegetables: In a large bowl, combine the halved Brussels sprouts, diced sweet potato, and sliced red onion. Drizzle with olive oil, sprinkle with salt and pepper, then toss to ensure all pieces are evenly coated.
- Arrange Vegetables: Spread the seasoned vegetables in a single layer on the baking sheet, making sure the Brussels sprouts are placed cut-side down for optimal roasting.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 25 to 30 minutes, or until they turn golden brown and are tender when pierced with a fork.
- Cook Farro: While the vegetables roast, cook the farro separately according to the package instructions until tender. Once cooked, drain any excess water and fluff the grains with a fork.
- Prepare Dressing: In a blender or bowl, combine tahini, lemon juice, maple syrup, garlic powder, and 2 tablespoons of water. Blend or whisk until smooth, adding more water as needed to reach your desired dressing consistency.
- Assemble Grain Bowl: In serving bowls, layer the cooked farro, then top with the roasted Brussels sprouts, sweet potato, and red onion mixture. Drizzle with the tahini dressing and sprinkle toasted almonds or pepitas over the top for a crunchy finish.
- Serve: Serve the grain bowls warm and enjoy this nutritious and flavorful meal.
Notes
- You can substitute farro with quinoa or brown rice if preferred.
- Adjust the maple syrup in the dressing to taste for sweetness.
- The dressing consistency can be made thinner or thicker by adjusting the amount of water.
- For a nut-free version, omit the almonds or pepitas or substitute with roasted chickpeas.
- Roasting time may vary depending on your oven, so check vegetables for doneness accordingly.
