Farro Roasted Veggie Bowls with Green Tahini Yogurt Sauce and Spiced Seeds | Natalie Cooks

Ingredients

• 1 cup farro (or about 2 ½ cups cooked)
• 3 carrots ( peeled and chopped (about 2 cups))
• 1 head broccoli (cut into small florets (about 2 cups))
• 1 bell pepper (seeds removed, cut into thin strips)
• 2 tbsp olive oil
• ¾ tsp salt, divided
• 4 eggs, boiled (peeled and halved (or cooked lentils or chicken)*)
• 1 large fennel bulb ( cored, thinly sliced (about 2 cups))
• 1 tbsp lemon juice
• Fresh herbs
• 4 lemon wedges
• 1 cup mixed seeds ( pumpkin, sunflower, sesame)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• Pinch red pepper flakes or ground cayenne ( optional for spice)
• ¼ tsp kosher salt
• 1 cup fresh herbs (cilantro, parsley, dill)
• ¾ cup water
• ½ cup tahini
• ½ cup plain whole milk yogurt
• 2 tbsp lemon juice
• 1 tsp kosher salt
• ½ tsp black pepper
• *use any cooked protein for this bowl!