Go Back

Spring Grain Bowl with Charred Sugar Snap Peas and Black Sesame Dressing

Had a long winter? This Spring grain bowl will shine some sun on your diet! Make it ahead of time for easy to pack lunches and quick dinners.

Servings 4


  • 2 cups farro
  • 6 cups vegetable or chicken stock
  • 5 oz baby arugula
  • 3 cups spiralized carrots - around 4 large
  • 3 cups spiralized beets - around 2 large
  • 1- 15 oz bag Mann’s stringless sugar snap peas - around 2 cups
  • 4-6 radishes sliced thinly
  • 1/2 cup very thinly sliced red onion
  • 1/4 cup chopped fresh mint
  • 2 teaspoons neutral oil
  • 1/2 cup black sesame tahini - you can use regular tahini if you can’t find the black sesame one.
  • 1/3 cup water
  • 2 tablespoons neutral oil
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced finely
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon -1 teaspoon lemon juice to taste
  • Black sesame seeds


  1. Make the farro by rinsing it under fresh water and placing it into a pot. Add the stock, bring to a boil, then simmer for around 30 minutes. Pour off any excess broth and set the farro aside to cool to room temperature.
  2. Make the dressing by combining the tahini, 2 tablespoons of oil, sesame oil, garlic, vinegar, maple syrup, lemon juice, and water. If it’s too thick, just add more water. The dressing will thicken upon standing, so feel free to add more water whenever you need to.
  3. Heat a small frying or grill pan on medium high heat.
  4. Toss the snap peas in 2 teaspoons of oil and add to the pan. cook, stirring and flipping often, until charred on both sides, around 5-7 minutes. Set aside.
  5. Place the farro in a large bowl or on a platter.
  6. Place the arugula on top of the farro.
  7. Toss the carrots, beets, radishes, onion, mint, and snap peas in a bowl with the dressing and then place on top of the farro, or simply layer the vegetables on top of the farro and serve with the dressing on the side.
  8. Garnish with black sesame seeds.