With roasted vegetables, farro, spinach, warm spices, toasted chickpeas and a drizzle of tahini dressing, this dish is full of flavor and SO good for you!
Mix all of the spices together in a small bowl and set aside.
Place chickpeas into a bowl of water. Rub them between your fingers to remove the skins. Spread the chickpeas onto a baking sheet and place into oven for 20 minutes.
While chickpeas are roasting, cut the cauliflower into bite sized pieces and place into a bowl. Toss with 2 tablespoon olive oil and 1 ½ teaspoon of the spice mixture. Spread onto a baking sheet.
Cut the butternut squash into bite sized pieces and place into a bowl. Toss with 2 tablespoon olive oil and 1 ½ teaspoon of the spice mixture. Spread onto a baking pan.
Slice the red onion into ½ inch pieces and place into a bowl. Toss with 1 tablespoon olive oil. Spread onto a baking sheet.
Remove chickpeas from oven. Toss with 1 teaspoon olive oil and the remaining spice mixture. Spread onto a baking sheet.
Place cauliflower, butternut squash, red onion, and chickpeas into the oven and roast for 25 minutes.
While vegetables are roasting, cook farro according to package directions.
Arrange all ingredients into 4 bowls.
Tahini Dressing
Add tahini, lemon juice, maple syrup, a pinch of garlic powder and salt to a bowl and whisk together.
Slowly whisk in 2 tablespoon of warm water.
Notes
Removing the skins from the chickpeas will make them more crispy.
Dry roasting the chickpeas the first time around without oil will make them more crispy.
Cut the head of cauliflower into slices so you have nice flat edges. This will help it caramelize when cooking.
Cut all of the vegetables into uniform sized pieces to help them cook evenly.
Don't overcrowd the vegetables on the baking sheet. This will cause them to steam and not brown or crisp up.
When roasting the vegetables, I rotate the baking sheets halfway through, so that they cook evenly. (Move top 2 sheets to the bottom of the oven and move bottom 2 sheets to the top of the oven.)
Farro triples in size when it cooks, so ⅔ cup dry farro should yield 2 cups cooked.
Feel free to substitute any of the ingredients with others you may have on hand. That's half the fun when making Buddha bowls!