Farro and Chicken Harvest Bowl with Tahini Vinaigrette

This Harvest Grain Bowl takes all the cozy, nutty appeal of a classic farro bowl and makes it completely gluten-free by swapping in fluffy quinoa, a naturally gluten-free whole grain that's just as satisfying and packed with protein. Roasted butternut squash and crispy chickpeas bring warm, caramelized sweetness and texture, while juicy grilled chicken makes the bowl hearty enough for a full dinner. A creamy tahini-lemon vinaigrette ties everything together with bright, nutty richness, no gluten-containing thickeners or sauces required. This recipe is ideal for anyone following a gluten-free diet for celiac disease, non-celiac gluten sensitivity, or simply looking for a wholesome dinner built from naturally gluten-free ingredients. Every component, from the quinoa to the tahini dressing, is naturally free of wheat, barley, and rye, so there's no need to hunt for special substitutes. It's a one-bowl dinner that's as nourishing as it is comforting, perfect for meal prep or a cozy weeknight meal. Feel free to swap in other gluten-free grains like millet or buckwheat groats if you want to switch things up, and always double-check that your tahini and any packaged ingredients are labeled gluten-free to avoid cross-contamination.

Ingredients

• 1 cupquinoa, rinsed; certified gluten-free
• 2 cupswater or chicken broth, use certified gluten-free broth if using
• 3 cupsbutternut squash, peeled and cubed
• 1 can (15 oz)chickpeas, drained, rinsed, and patted dry
• 5 tbspolive oil, divided
• 0.25 tspground cinnamon
• 1 tspground cumin, divided
• 1.25 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper, divided, plus more to taste
• 1.5 lbboneless skinless chicken breasts
• 0.5 tspgarlic powder
• 0.33 cuptahini, certified gluten-free
• 3 tbsplemon juice, freshly squeezed
• 1 clovegarlic, minced
• 1 tspmaple syrup
• 3 tbspWarm water, to thin the dressing, as needed
• 4 cupsBaby spinach or arugula, for the base of the bowl
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 cuppumpkin seeds, for garnish, optional

Method

1. Preheat the oven to 425°F (220°C). Rinse the quinoa well in a fine mesh strainer.
2. Combine the rinsed quinoa and water or broth in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender. 15:00
3. Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and set aside. 5:00
4. On the baking sheet, toss the cubed butternut squash with 2 tablespoons olive oil, cinnamon, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
5. In the mixing bowl, toss the chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Add chickpeas to one side of the baking sheet with the squash.
6. Roast the squash and chickpeas until the squash is tender and golden and the chickpeas are crisp, stirring halfway through. 25:00
7. While the vegetables roast, pat the chicken breasts dry and season both sides with garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub with 1 tablespoon olive oil.
8. Heat the grill pan over medium-high heat and cook the chicken until browned and cooked through, about 6-7 minutes per side. 14:00
9. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into strips. 5:00
10. Meanwhile, make the tahini vinaigrette: in the small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and a pinch of salt.
11. Whisk in warm water, one tablespoon at a time, until the dressing is smooth and pourable.
12. To assemble, divide the baby spinach or arugula among bowls, then top with quinoa, roasted butternut squash, crispy chickpeas, and sliced chicken.
13. Drizzle generously with the tahini vinaigrette, then garnish with chopped parsley and pumpkin seeds. Season with additional salt and pepper to taste and serve immediately.