Caramelized Fennel and Mushroom Farro Bowl with Lemon-Tahini Drizzle

Introduction
This elevated vegan grain bowl is all about bold flavor, texture, and seasonal ingredients. Sweet caramelized fennel meets umami-rich mushrooms and chewy, nutty farro in a dish that feels gourmet but is surprisingly easy to pull off. A bright lemon-tahini drizzle ties everything together with richness and acidity, making it a satisfying main course that feels just as at home on a dinner party table as it does in a weekly meal prep rotation.

Organic Ingredient List (Serves 4)

• 1 cup organic farro, rinsed

• 3 cups filtered water or organic vegetable broth

• 2 medium organic fennel bulbs, trimmed and thinly sliced (reserve fronds for garnish)

• 8 oz organic cremini or shiitake mushrooms, sliced

• 1 tablespoon organic extra virgin olive oil

• 1 tablespoon organic maple syrup

• 2 teaspoons organic balsamic vinegar

• 1/2 teaspoon organic garlic powder

• 1/4 teaspoon organic chili flakes (optional)

• Sea salt and cracked black pepper, to taste

Lemon-Tahini Drizzle:

• 1/3 cup organic tahini

• 2 tablespoons fresh-squeezed organic lemon juice

• 1 tablespoon organic maple syrup

• 1 clove organic garlic, grated or finely minced

• 3–4 tablespoons filtered water (adjust for consistency)

• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the farro and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until tender but still chewy. Drain excess liquid if necessary and fluff with a fork.

2. While the farro cooks, heat olive oil in a large skillet over medium heat. Add the fennel slices and a generous pinch of salt. Cook, stirring occasionally, for 10 minutes until they begin to soften and caramelize.

3. Add the mushrooms to the same pan. Cook for another 8–10 minutes, stirring occasionally, until both the mushrooms and fennel are deeply golden and tender.

4. Stir in the garlic powder, maple syrup, balsamic vinegar, and chili flakes (if using). Let everything cook for 1–2 more minutes until fragrant and glossy. Remove from heat.

5. To make the lemon-tahini drizzle, whisk together tahini, lemon juice, maple syrup, garlic, and salt. Slowly add water, a tablespoon at a time, until smooth and pourable.

6. To assemble, spoon farro into bowls and top with the caramelized fennel and mushrooms. Drizzle generously with lemon-tahini sauce and garnish with chopped fennel fronds and cracked black pepper.

Tips and Variations

• Add roasted butternut squash or sweet potato for extra color and carbs.

• Swap farro for quinoa or wild rice for a gluten-free option.

• If you want more crunch, top with toasted walnuts or pumpkin seeds.

• For a spring twist, add sautéed asparagus or snap peas in the last few minutes of cooking.

This dish is perfect served warm, but it also holds up well cold as a salad-like grain bowl the next day!