Name: Fall Harvest Bowls with Creamy Thyme Dressing
Yield: 4
Ingredients: 3 cups peeled and diced sweet potatoes (about 12-16 oz); 1 pound brussels sprouts (trimmed and halved); 2 garlic cloves (minced); 3 tablespoons olive oil (divided); ½ teaspoon salt (divided); ¼ teaspoon ground red pepper; 2 cups cooked farro (warm*); 1 cup thinly sliced kale or spinach; Optional Garnishes: (dried cherries, toasted pecans halves, microgreens, goat cheese); Creamy Thyme Dressing

Creamy Thyme Dressing

Author: Holley Grainger
Yield: 4 1x
Category: Main Dish, Salad

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Ingredients

3 Tbsp. plain Greek Yogurt
2 Tbsp. tahini
2 Tbsp. extra-virgin olive oil
2 Tbsp fresh lemon juice
1 tsp. minced fresh thyme
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. water

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Instructions

Combine yogurt, tahini, oil, and lemon juice in a small bowl; whisk to combine. Stir in thyme, salt, and black pepper. Whisk in water in 1 Tablespoon increments until mixture is smooth.

Find it online: https://holleygrainger.com/fall-harvest-bowls-with-creamy-thyme-dressing/