INGREDIENTS:
2 cup cooked farro 2 medium piece carrots, diced in ½" rounds ½ piece head of cauliflower, cut into small florets 1 piece whole sweet potato, peeled and diced into 1” cubes 2 tablespoon olive oil ½ teaspoon salt 2 teaspoon za’atar seasoning 2 tablespoon pomegranate arils 2 cup AeroFarms micro broccoli piece Lemon-tahini dressing, for servingINSTRUCTIONS:
1. Preheat oven to 425°F. In a large bowl, coat chopped vegetables with olive oil. Sprinkle in salt and za’atar seasoning, mix thoroughly.
2. Place vegetables evenly on a sheet pan, roast for 25 minutes or until edges are turning golden brown (or until desired tenderness).
3. In a large serving bowl, layer farro, roast vegetables, micro broccoli, and pomegranate in a bowl.
4. Drizzle with dressing and serve
