Autumn Harvest Bowl

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Spread 1.5 tablespoons of olive oil evenly across a large baking sheet by tilting and rubbing it with your hand.

Step 3

Pour the drained chickpeas onto the oiled baking sheet, sprinkle lightly with salt and pepper, then roll them around so they are evenly coated with oil.

Step 4

Add the squash cubes and Brussels sprout halves to the same baking sheet, drizzle with the remaining 1.5 tablespoons of olive oil, and sprinkle generously with salt and pepper.

Step 5

Toss everything on the baking sheet together by stirring and turning with a wooden spoon until each piece looks coated with oil and seasoning.

Step 6

Slide the baking sheet into the preheated oven and roast for 25 to 30 minutes, until the squash is fork-tender and the chickpeas look golden and crispy.

Step 7

Meanwhile, bring a medium pot of salted water to a boil over high heat — you should see large bubbles breaking the surface constantly, about 8 minutes.

Step 8

Pour the farro into the boiling water and stir once to separate any clumps, then reduce the heat to medium-low so only small bubbles occasionally break the surface.

Step 9

Simmer uncovered for 20 to 25 minutes, stirring once every 5 minutes, until the farro is tender but still chewy with a tiny firm center.

Step 10

Drain the farro in a fine-mesh strainer, shaking it several times to remove excess water, then transfer it to a large bowl.

Step 11

Whisk together the tahini and maple syrup in a small bowl, then add 3 tablespoons of water and whisk again until the mixture is smooth and pourable like salad dressing.

Step 12

Divide the cooked farro evenly between two bowls, placing it in a mound in the center of each.

Step 13

Top each farro mound with half of the roasted chickpeas, squash, and Brussels sprouts, arranging them in clusters around the bowl.

Step 14

Drizzle 2 to 3 tablespoons of the tahini-maple dressing over the top of each bowl, letting it pool slightly around the vegetables.