Author: Lisa at The Viet Vegan
This warm grain bowl is full of deep and rich flavors—smokey vegan bacon, nutty tahini sauce with maple syrup, and garlicky chickpeas. SweeTango apples add a fresh crunch and tangy sweetness that cuts through the richness and smokeyness in the most delicious way. It makes a delicious lunch or light dinner full of fiber, protein, and flavor.
2 cups (500 mL) farro
5 cups (1.25 mL) vegetable stock (seasoned)
1/3 cup (80 mL) vegan coconut bacon
2 cups of baby spinach
1 SweeTango apple, diced
1 19 fl oz. can (540 mL) chickpeas, rinsed and drained
1 tbsp grapeseed oil
1 heaping tsp granulated garlic
Maple Tahini Dressing
¼ cup (60 mL) tahini
3 tbsp (45 mL) lime juice
¼ cup (60 mL) water
4 tsp (20 mL) tamari
1 tbsp (15 mL) maple syrup (you can make it a heaping tbsp if you like it sweet)
a pinch of salt to taste
Cook the farro in a small pot by bringing the stock and farro to a boil, then lowering to a simmer for about 20 minutes or until grains are tender. Drain any excess liquid. Set aside.
To make the chickpeas, preheat a pan to medium heat. Toss chickpeas in oil in the pan and cook for about 10 minutes, stirring occasionally. Once you start to see some browning, add the granulated garlic and continue cooking until fragrant and chickpeas are lightly browned. Remove from heat and set aside.
To make the dressing, whisk together tahini, lime juice, water, tamari, maple syrup until well combined. Taste and adjust salt if needed.
Assemble the bowl by layering spinach, cooked farro, chickpeas, coconut bacon, and diced fresh SweeTango apples. Drizzle dressing on top, and enjoy! Makes a delicious lunch or a light dinner.
This recipe was developed by Lisa Le from The Viet Vegan. Lisa is the vegan, feminist, and nerdy food blogger and YouTuber living just outside of Toronto. She loves to make beautiful vegan food that isn’t boring but still packs a nutritious punch.