Dukkah-Roasted Carrots & Beets
with Lemon Tahini Farro
Dukkah is an Egyptian toasty nut and spice blend, great for sprinkling on bread, stirring into dips, and tossing with roasted vegetables. It adds a crunchy texture and savory complexity to these sweet roasted carrots and beets. A drizzle of lemon tahini and a dollop of cilantro-cucumber yogurt anchor the nutty flavors and brighten these farro bowls.
INGREDIENTS
- 3 carrots, peeled and cut into 4-inch sticks
- 2 beets, peeled and cut into 1/2-inch wedges
- 1 tbsp dukkah seasoning
- 1/4 cup pistachios, chopped
- 3/4 cup farro
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 garlic clove, peeled and minced
- 1 lemon, zested, half juiced, half cut into wedges (divided)
- 1 cucumber, half diced, half reserved for your own use
- 1/3 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 0.25 oz cilantro, leaves and tender stems chopped
- 3 tbsp + 2 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Combine carrots, beets, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until vegetables are fork-tender and brown in places, 20 to 25 minutes. Sprinkle with dukkah and pistachios and continue to roast until fragrant, about 1 minute. (4-serving meal: use ¼ cup olive oil)
Cover farro and a pinch of salt with 1 inch water in small saucepan and bring to a boil. Reduce heat to medium and cook until grains are tender, 18 to 20 minutes. Drain farro and return to saucepan, off heat. Add 2 tsp olive oil and a pinch of salt and pepper, stir to coat, and cover to keep warm. (4-serving meal: use 4 tsp olive oil)
Combine tahini, maple syrup, garlic, lemon juice, 1 tbsp olive oil, 1 tsp warm water, and a pinch of salt and pepper in small bowl and whisk to combine. In separate small bowl, stir together cucumber, yogurt, cilantro, lemon zest, and ¼ tsp salt. (4-serving meal: use 2 tbsp olive oil, 2 tsp warm water, ½ tsp salt)
Divide farro between bowls. Top with dukkah-roasted carrots and beets and cucumber yogurt. Drizzle with lemon tahini and serve with lemon wedges. Dig in!
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