Quick Recipe Version (TL;DR)
Quick Ingredients
- Quinoa (dry): 1/2 cup (90 g) + water: 1 cup (240 ml)
- Pearled farro (dry): 1/2 cup (90 g) + water: 2 cups (480 ml)
- Olive oil: 6 tablespoons, divided
- Fresh parsley: 1/4 cup, chopped; fresh dill: 2 tablespoons, chopped
- Scallions: 2, thinly sliced
- Sweet potatoes: 2 medium (about 1 lb / 450 g), peeled and cubed
- Broccoli: 1 large head (about 1 lb / 450 g), florets
- Chickpeas: 2 cans (15 oz / 425 g each), drained and rinsed
- Spices for chickpeas: cumin 1 1/2 tsp, smoked paprika 1 tsp, coriander 1/2 tsp, cayenne 1/4 tsp, kosher salt 1/2 tsp
- Avocados: 2, sliced
- Feta: 4 oz (115 g), crumbled
- Pickled onions: 1 medium red onion + apple cider vinegar 1/2 cup (120 ml) + water 1/2 cup (120 ml) + sugar 1 tbsp + kosher salt 1 1/2 tsp
- Lemon-tahini sauce: tahini 1/3 cup (80 g), lemon juice 1/4 cup (60 ml), garlic 1 small clove, water 1/4 cup (60 ml), salt 1/2 tsp
- Harissa vinaigrette: harissa paste 2 tbsp, olive oil 1/4 cup (60 ml), red wine vinegar 2 tbsp, lemon juice 1 tbsp, salt 1/2 tsp
Do This
- 1. Heat oven to 425°F (220°C). Start quick-pickled onions (15+ minutes).
- 2. Cook farro (25–30 min) and quinoa (15 min); toss together with herbs, scallions, olive oil, lemon, salt, pepper.
- 3. Roast sweet potato cubes 25–30 min at 425°F (220°C), flipping once.
- 4. Roast broccoli 16–18 min at 425°F (220°C); broil 2–3 min for char.
- 5. Crisp spiced chickpeas in a skillet 8–10 min while veggies roast.
- 6. Whisk lemon-tahini and harissa vinaigrette; thin tahini sauce with water as needed.
- 7. Build a bowl station: warm grain base + sweet potato + broccoli + chickpeas + avocado + pickled onions + feta + sauce.
Why You’ll Love This Recipe
- It’s a build-your-own bowl station, so everyone gets exactly what they want.
- Big flavors and textures: warm grains, caramelized sweet potato, charred broccoli, and crispy spiced chickpeas.
- Two bold sauces (creamy lemon-tahini or punchy harissa vinaigrette) make it feel restaurant-worthy.
- Meal-prep friendly: the components store well, so weekday lunches are easy.
Grocery List
- Produce: 2 medium sweet potatoes, 1 large head broccoli, 1 medium red onion, 2 avocados, 2 scallions, 2 lemons, 1 small garlic clove, fresh parsley, fresh dill
- Dairy: feta cheese (4 oz / 115 g)
- Pantry: quinoa, pearled farro, canned chickpeas (2 x 15 oz / 425 g), tahini, harissa paste, apple cider vinegar, red wine vinegar, olive oil, sugar, kosher salt, black pepper, ground cumin, smoked paprika, ground coriander, cayenne pepper
Full Ingredients
Warm Herbed Quinoa-Farro Base
- Pearled farro (dry): 1/2 cup (90 g)
- Water: 2 cups (480 ml)
- Kosher salt: 1/2 teaspoon (for farro water)
- Quinoa (dry): 1/2 cup (90 g)
- Water: 1 cup (240 ml)
- Kosher salt: 1/4 teaspoon (for quinoa)
- Extra-virgin olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Fresh parsley: 1/4 cup, finely chopped
- Fresh dill: 2 tablespoons, finely chopped
- Scallions: 2, thinly sliced
- Black pepper: 1/4 teaspoon
Roasted Sweet Potato
- Sweet potatoes: 2 medium (about 1 lb / 450 g), peeled and cut into 3/4-inch (2 cm) cubes
- Extra-virgin olive oil: 1 1/2 tablespoons
- Kosher salt: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Ground cumin: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Charred Broccoli
- Broccoli florets: 1 large head (about 1 lb / 450 g)
- Extra-virgin olive oil: 1 1/2 tablespoons
- Kosher salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Lemon juice: 1 tablespoon (toss on after roasting)
Spiced Chickpeas
- Canned chickpeas: 2 cans (15 oz / 425 g each), drained and rinsed
- Extra-virgin olive oil: 1 tablespoon
- Ground cumin: 1 1/2 teaspoons
- Smoked paprika: 1 teaspoon
- Ground coriander: 1/2 teaspoon
- Cayenne pepper: 1/4 teaspoon
- Kosher salt: 1/2 teaspoon
Quick Pickled Onions
- Red onion: 1 medium, thinly sliced
- Apple cider vinegar: 1/2 cup (120 ml)
- Water: 1/2 cup (120 ml)
- Granulated sugar: 1 tablespoon
- Kosher salt: 1 1/2 teaspoons
Lemon-Tahini Sauce (Creamy Option)
- Tahini: 1/3 cup (80 g)
- Lemon juice: 1/4 cup (60 ml)
- Garlic: 1 small clove, finely grated or pressed
- Kosher salt: 1/2 teaspoon
- Water: 1/4 cup (60 ml), plus 1–3 tablespoons more as needed
- Extra-virgin olive oil: 1 tablespoon
Harissa Vinaigrette (Spicy Option)
- Harissa paste: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Lemon juice: 1 tablespoon
- Kosher salt: 1/2 teaspoon
- Extra-virgin olive oil: 1/4 cup (60 ml)
For Serving (Bowl Station Toppings)
- Avocados: 2, sliced
- Feta cheese: 4 oz (115 g), crumbled
- Optional greens: 4 cups baby arugula or baby spinach
- Optional extra herbs: chopped parsley or dill
- Optional crunch: 1/3 cup toasted pepitas or sliced almonds
- Lemon wedges: 1 lemon, cut into wedges
Step-by-Step Instructions
Step 1: Heat the oven and start the pickled onions
Preheat the oven to 425°F (220°C). Set out two rimmed sheet pans (or one sheet pan and a large roasting pan).
Make the quick pickled onions: add the sliced red onion to a heat-safe jar or bowl. In a small saucepan, combine 1/2 cup (120 ml) apple cider vinegar, 1/2 cup (120 ml) water, 1 tablespoon sugar, and 1 1/2 teaspoons kosher salt. Bring to a simmer over medium-high heat (about 2–3 minutes), stirring to dissolve. Pour the hot brine over the onions. Press onions down to submerge and let stand at room temperature for 15 minutes (they’ll keep pickling as you cook the rest).
Step 2: Cook the farro and quinoa
Cook the farro: in a medium pot, bring 2 cups (480 ml) water and 1/2 teaspoon kosher salt to a boil. Add 1/2 cup (90 g) pearled farro, reduce heat to maintain a steady simmer, and cook uncovered until tender, 25–30 minutes. Drain well.
Cook the quinoa: while the farro simmers, rinse 1/2 cup (90 g) quinoa in a fine-mesh strainer for 20 seconds. In a small pot, bring 1 cup (240 ml) water to a boil. Add quinoa and 1/4 teaspoon kosher salt, cover, reduce heat to low, and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
Step 3: Roast the sweet potatoes
On a rimmed sheet pan, toss the sweet potato cubes with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/4 teaspoon black pepper.
Spread into a single layer. Roast at 425°F (220°C) until browned and tender, 25–30 minutes, flipping once halfway through.
Step 4: Roast and char the broccoli
On a second sheet pan, toss broccoli florets with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer (give it space so it can char instead of steam).
Roast at 425°F (220°C) until crisp-tender and deeply browned on the edges, 16–18 minutes. For more char, switch the oven to broil (high) and broil 2–3 minutes, watching closely so it doesn’t burn. Toss with 1 tablespoon lemon juice right after it comes out of the oven.
Step 5: Crisp the spiced chickpeas
Pat the chickpeas dry with a clean towel (this helps them crisp). Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute. Add chickpeas and cook, stirring occasionally, until they start to blister and turn golden, 6–8 minutes.
Reduce heat to medium. Sprinkle in 1 1/2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 1/4 teaspoon cayenne, and 1/2 teaspoon kosher salt. Stir constantly for 30–45 seconds until fragrant. Remove from heat.
Step 6: Mix the herbed grain base and whisk the sauces
In a large bowl, combine the cooked farro and quinoa. While still warm, toss with 2 tablespoons olive oil, 1 tablespoon lemon juice, parsley, dill, scallions, and 1/4 teaspoon black pepper. Taste and add more salt if needed (start with 1/4 teaspoon if you want it brighter).
Whisk the lemon-tahini sauce: in a bowl, whisk 1/3 cup tahini, 1/4 cup lemon juice, garlic, and 1/2 teaspoon salt. It may seize up at first; whisk in 1/4 cup water a little at a time until smooth, then whisk in 1 tablespoon olive oil. For a drizzleable sauce, whisk in 1–3 tablespoons more water as needed.
Whisk the harissa vinaigrette: in a small bowl, whisk 2 tablespoons harissa paste, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Slowly whisk in 1/4 cup (60 ml) olive oil until glossy and emulsified.
Step 7: Set up the bowl station and assemble
Arrange everything in serving bowls or on a large board: warm herbed grain base, roasted sweet potatoes, charred broccoli, spiced chickpeas, sliced avocado, drained pickled onions, feta crumbles, and your sauces.
To build each bowl: start with 3/4 cup warm herbed grains, add a handful of greens (optional), then pile on sweet potato, broccoli, and chickpeas. Finish with avocado slices, a forkful of pickled onions, a sprinkle of feta, and a generous drizzle of either lemon-tahini or harissa vinaigrette. Serve with lemon wedges.
Pro Tips
- Dry the chickpeas well before cooking. Less moisture = more blistering and better texture.
- Don’t crowd the broccoli on the pan. Space is what gives you those charred edges.
- Keep the grains warm for serving: cover the bowl with foil or a lid after mixing, or warm briefly in the microwave for 30–45 seconds.
- Adjust tahini sauce last: add water 1 tablespoon at a time until it’s perfectly drizzleable.
- Balance spicy harissa with extra feta and avocado if someone’s heat-sensitive.
Variations
- Vegan-friendly: Skip the feta or replace with a plant-based feta; use maple syrup (not honey) in sauces if you add any sweetness.
- Extra protein: Add a soft-boiled egg (cook 7 minutes, then ice bath) or top with toasted hemp seeds.
- Different vegetables: Swap broccoli for roasted cauliflower (425°F / 220°C for 18–22 minutes) or add roasted red peppers.
Storage & Make-Ahead
Store components separately for best texture. Refrigerate in airtight containers: grains, sweet potatoes, broccoli, and chickpeas for up to 4 days. Pickled onions keep up to 2 weeks in the fridge (keep onions submerged in brine). Lemon-tahini and harissa vinaigrette keep up to 5 days; whisk or shake before serving (tahini sauce thickens when chilled, so loosen with 1–2 tablespoons water). Reheat grains and roasted components in the microwave until hot, 60–90 seconds per serving, then assemble with cold toppings (avocado, pickled onions, feta) and sauce.
Nutrition (per serving)
Approximate, assuming 1/4 of each component and 1 sauce choice: 780 calories, 22 g protein, 88 g carbs, 38 g fat, 18 g fiber, 950 mg sodium. (Values vary by brand and how much sauce you use.)
