Pin It The first time I made these bowls, I was trying to use up a random assortment of ingredients after a chaotic grocery run where I grabbed anything that looked fresh. My roommate walked in mid-prep and said it looked like a restaurant bowl, which was generous considering I was literally tossing roasted chickpeas onto a pile of greens with zero technique. But then that lemon tahini sauce hit everything and suddenly we were both standing over the counter eating straight from the baking sheet.
Ive started making these bowls on Sunday nights because something about having all those colors arranged in the fridge makes Monday morning feel less aggressive. My sister begged me to teach her the sauce recipe after trying it, and now she texts me photos of her bowl arrangements like theyre art projects. Last week she put it on roasted sweet potatoes and said it changed her entire week.
Ingredients
- 2 large chicken breasts: Boneless and skinless makes this so much faster, and you can slice them against the grain after roasting for extra tenderness
- 1 tbsp olive oil: Coat the chicken generously before seasoning helps those spices really cling and create a nice crust
- 1 tsp ground cumin: This is the backbone of that Mediterranean flavor profile we are going for
- 1/2 tsp smoked paprika: Regular paprika works but smoked adds this subtle depth that makes people ask what you did differently
- 1/2 tsp salt and 1/4 tsp black pepper: Do not skimp on seasoning the chicken before it hits the oven
- 1 cup farro: This nutty grain holds up so well in bowls and gives you that chewy satisfaction that keeps you full for hours
- 3 cups water and 1/2 tsp salt: Farro needs salt in the cooking water or it tastes bland no matter what you put on it later
- 4 cups mixed greens: Spinach, arugula, or kale or honestly whatever looks good and not sad at the store
- 1 cup cherry tomatoes: When they are halved they release just enough moisture to dress the greens without needing extra vinaigrette
- 1 cup cucumber and 1/2 red onion: These add crunch and a little sharp bite that cuts through the rich tahini
- 1 can chickpeas: Roasting them transforms them from meh to legitimately craveable, crispy outside and creamy inside
- 1/3 cup tahini: This is the magic ingredient that makes everything taste expensive and creamy
- 1/4 cup fresh lemon juice: Bottled lemon juice will make you sad, use fresh and you will taste the difference immediately
- 2 tbsp water plus more as needed: Tahini thickens up fast so keep extra water nearby to get it pourable
- 1 tbsp olive oil and 1 garlic clove: These round out the sauce and give it body
- 1/2 tsp salt and 1/4 tsp pepper: Season aggressively because this sauce has to carry the whole bowl
Instructions
- Get your oven going first:
- Preheat to 400°F so you are not waiting around once everything is prepped and ready to roast
- Season the chicken generously:
- Rub those chicken breasts with olive oil and all the spices, cumin, paprika, salt and pepper, until they are well coated and ready for the heat
- Roast until perfectly juicy:
- Place on a parchment lined baking sheet and roast for 20 to 25 minutes until cooked through, then let them rest before slicing so they do not lose all their moisture
- Get the farro cooking:
- Combine farro, water and salt in a saucepan, bring to a boil then simmer for 25 to 30 minutes until tender, and drain any excess water when it is done
- Crisp up the chickpeas:
- Toss them on a separate sheet pan with olive oil, cumin and salt, then roast for 15 to 20 minutes until golden and slightly crunchy
- Make the sauce that makes everything better:
- Whisk tahini, lemon juice, water, olive oil, garlic, salt and pepper until smooth and creamy, adding more water until it reaches that perfect pourable consistency
- Build your bowls:
- Divide farro among four bowls then top with greens, sliced chicken, roasted chickpeas, tomatoes, cucumber and red onion however looks prettiest to you
- Finish with plenty of sauce:
- Drizzle that lemon tahini generously over everything and serve immediately while the chicken is still warm
Pin It My friend who claims she hates meal prep texted me from her lunch break saying she actually looked forward to eating this all morning, which I consider a personal victory. Theres something about having all those different textures in one bowl that makes it feel like a treat instead of meal prep duty.
Make It Your Own
Swap the farro for quinoa or brown rice to keep it gluten free, or use cauliflower rice if you are watching carbs. The beauty of this bowl is that you can use whatever grain you have in the pantry and it still works.
Sauce Magic
Double that tahini sauce and keep it in a jar in your fridge, it gets even better after a day and you will find yourself putting it on everything from roasted vegetables to breakfast bowls. I have caught myself eating it off a spoon more than once.
Timing Is Everything
The chicken and chickpeas can roast at the same temperature on different racks, which cuts your oven time in half. I usually start the farro first since that takes the longest, then get everything else going while it simmers away.
- Prep all your vegetables while the oven heats up
- Make the sauce first so flavors have time to meld
- Everything should come together at the same time if you time it right
Pin It This is the recipe that convinced me meal prep did not have to be sad and repetitive. Hope it brings some color to your week too.
Recipe FAQs
- → Can I prepare this bowl ahead of time?
Yes, you can prep components individually and store them separately for up to 3 days. Keep the sauce in an airtight container. Assemble the bowl just before eating to keep the greens fresh and the sauce evenly distributed.
- → How do I make the lemon-tahini sauce creamier?
Add water gradually while whisking until you reach your desired consistency. Start with the initial 2 tablespoons and increase by half-tablespoons. A creamier sauce works best when drizzled over the bowl components.
- → What are good substitutes for farro?
Quinoa, brown rice, wild rice, or couscous all work wonderfully. For a gluten-free option, use certified gluten-free grains like quinoa or brown rice. Cooking times may vary, so follow package directions for your chosen grain.
- → Can I use rotisserie chicken instead?
Absolutely. One store-bought rotisserie chicken (about 2 cups shredded meat) saves time and delivers the same delicious result. Simply shred and warm gently before assembling the bowl.
- → Is this bowl suitable for meal prep?
Yes, it's excellent for meal prepping. Store components separately in glass containers and assemble bowls as needed throughout the week. Keep the sauce separate until serving to maintain texture and prevent the greens from becoming soggy.
- → What beverages pair well with this bowl?
Crisp Sauvignon Blanc complements the bright lemon notes beautifully. For non-alcoholic options, try chilled mint tea, cucumber water, or freshly squeezed lemon water to echo the bowl's refreshing flavors.