Savory veggie-filled bowl with flavorful spiced farro, crispy roasted broccoli, and a creamy preserved lemon tahini dressing.
This Roasted Broccoli & Farro Salad with Preserved Lemon Tahini Dressing is full of flavor and simple to make. It’s the perfect healthy meal prep meal!
I was set out to make a nutrient-filled and delicious meal that would be easy to meal prep for work. I am not a huge meal prep lover, because I don’t like redundancy with my meals and brown rice, veggie, and a protein sounds boring to me.
BUT this bowl is so flavorful that I could seriously eat it every day. It is my new meal prep favorite.
How to make Roasted Broccoli & Farro Salad with Preserved Lemon Tahini Dressing:
Farro
- In a small skillet over medium heat, toast whole seeds until fragrant (about 30 seconds). Grind in a mortar and pestle or spice grinder. Set aside. Add farro, vegetable broth, and ground spices into a medium saucepan. Bring to a boil, reduce to simmer, and cook for about 30-35 minutes until farro is chewy and tender. Drain and set aside.
Roasted Broccolini
- While farro is cooking, prepare the broccolini. Preheat the oven to 425°F. Add broccolini to a large baking sheet. Toss with olive oil, lemon zest, salt, and pepper. Spread out into an even layer. Roast for 15-20 minutes until crispy and slightly charred.
Preserved Lemon Tahini Dressing
- Remove one preserved lemon from the jar and rinse it under cold water. Pat dry with a paper towel. Cut lemon into quarters. Use a teaspoon to scrape the flesh from each section of the lemon. Return the scraped flesh to the jar of lemons for future use.
- Chop up the lemon rind into smaller pieces and add to a bowl. To the same bowl, add the lemon juice, tahini, maple syrup, grated garlic, olive oil, and white pepper. Whisk until creamy. Add non-dairy milk or water 1 tbsp at a time until desired consistency. It will seize up the first time you add liquid, so just keep adding it.
Assembly
- Serve farro topped with roasted broccolini, generous drizzle of dressing, and garnish with roasted hazelnuts and chopped fresh parsley. Enjoy!
Can I use pre-ground spices instead of whole?
Substitute 3/4 tsp each of coriander and cumin for 1 tsp whole. Whole spices are going to create a more aromatic taste, so if you can get your hands on them I highly recommend it!
Where do I find preserved lemons?
You can find preserved lemons at most grocery stores! I recommend checking the ethnic isle. I found mine at New Seasons. I also saw them at Krogers.
Can I substitute black pepper for white pepper?
White pepper is milder in heat and more grassy/earthy than black pepper. I would suggest using 1/2 the amount of black pepper.
If you’re looking for more delicious meal prep ideas, you’ll also love this Vegan Kimchi Fried Rice, this Crispy Five Spice Tofu with Cabbage, and this Mediterranean Herbed Lemon Tofu and Couscous Bowl.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Savory veggie-filled bowl with flavorful spiced farro, crispy roasted broccoli, and a creamy preserved lemon tahini dressing.
- 1 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 cup whole farro, rinsed and drained
- 3 cups low-sodium vegetable broth
- 1 lb broccolini
- 2 tbsp olive oil
- Zest from 1 medium lemon
- ¾ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- Lemon rind of 1 preserved lemon
- Juice from ½ lemon
- ½ cup tahini
- 1 ½ tbsp maple syrup or honey
- 1 clove garlic, grated
- 2 tsp olive oil
- ¼ tsp white pepper
- Unsweetened, non-dairy milk or water
- Chopped roasted hazelnuts
- Chopped fresh parsley
-
In a small skillet over medium heat, toast whole seeds until fragrant (about 3-4 minutes). Grind in a mortar and pestle or spice grinder. Set aside. Add farro, vegetable broth, and ground spices into a medium saucepan. Bring to a boil, reduce to simmer, and cook for about 30-35 minutes until farro is chewy and tender. Drain and set aside.
-
While farro is cooking, prepare the broccolini. Preheat the oven to 425°F. Add broccolini to a large baking sheet. Toss with olive oil, lemon zest, salt, and pepper. Spread out into an even layer. Roast for 15-20 minutes until crispy and slightly charred.
-
Remove one preserved lemon from the jar and rinse it under cold water. Pat dry with a paper towel. Cut lemon into quarters. Use a teaspoon to scrape the flesh from each section of the lemon. Return the scraped flesh to the jar of lemons for future use.
-
Chop up the lemon rind into smaller pieces and add to a bowl. To the same bowl, add the lemon juice, tahini, maple syrup, grated garlic, olive oil, and white pepper. Whisk until creamy. Add non-dairy milk or water 1 tbsp at a time until desired consistency. It will seize up the first time you add liquid, so just keep adding it.
-
Serve farro topped with roasted broccolini, generous drizzle of dressing, and garnish with roasted hazelnuts and chopped fresh parsley. Enjoy!
