Roasted Pumpkin Grain Bowl

Farro, an ancient grain long tied to Mediterranean tables, anchors this colorful lunch bowl. Sheet-pan roasted sugar pumpkin and mushrooms mingle with crisp apple, spinach, and a lemony tahini drizzle.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 52g carbs
• 16g fat
• 3g fiber

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Ingredients

• 4 cups cubed fresh sugar pumpkin
• 3 cups cooked farro
• 8 oz mixed mushrooms
• 4 cups baby spinach
• 1 large crisp apple
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 tbsp tahini
• 1 garlic clove
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup pumpkin seeds
• 2 tbsp chopped fresh dill
• 2 tbsp warm water

Instructions

1. 1Preheat the oven to 425°F. Toss the pumpkin cubes with olive oil, cumin, coriander, half the salt, and pepper on a large sheet pan.
2. 2Nestle the mushrooms among the pumpkin pieces, drizzle lightly with more oil, and roast 20 to 25 minutes until the pumpkin is caramelized and the mushrooms are browned and tender.
3. 3While the vegetables roast, warm the cooked farro in a saucepan with a splash of water or simply fluff it at room temperature if packing ahead.
4. 4Whisk the tahini with lemon juice, minced garlic, remaining salt, and warm water until the sauce is pourable and creamy; add another splash of water if it thickens too much.
5. 5Thinly slice the apple into matchsticks. Place baby spinach in the bottom of each bowl so the residual heat from the grains and vegetables will gently wilt it.
6. 6Divide the warm farro among the bowls over the spinach. Top with the roasted pumpkin and mushrooms straight from the pan.
7. 7Scatter the apple matchsticks, pumpkin seeds, and fresh dill over each bowl.
8. 8Drizzle generously with the lemon-tahini sauce, toss lightly at the table if desired, and serve while the pumpkin is still warm for the best texture contrast.