8 cups water 1 ¼ cups farro 1 (15 ounce) can no-salt-added cannellini beans, rinsed 4 cups cauliflower florets 1 (1 pound) sweet potato, peeled and cut into 1-inch cubes 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided 2 teaspoons lemon-pepper seasoning, divided ¾ teaspoon salt, divided 1 (6-ounce) bunch fresh broccolini, cut into 2-inch pieces ½ cup chopped fresh flat-leaf parsley ¼ cup chopped fresh cilantro 1 tablespoon red-wine vinegar 1 large clove garlic, grated ½ teaspoon crushed red pepper ¼ cup chopped Castelvetrano olives
STEP-1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Bring water to a boil in a large saucepan over medium-high heat; stir in farro. Return to a boil; reduce heat to medium and cook at a low boil, undisturbed, until the grains have expanded but are still al dente, about 30 minutes, stirring in cannellini beans during the last 5 minutes of cooking.
STEP-2
Remove from heat and drain. Cover to keep warm. Meanwhile, place cauliflower florets and sweet potato on the prepared baking sheet. Drizzle with 1 1/2 tablespoons oil and sprinkle with 1 1/2 teaspoons lemon-pepper and 1/4 teaspoon salt; toss well to coat and spread evenly on the pan.
STEP-3
Combine broccolini, 1/2 tablespoon oil and the remaining 1/2 teaspoon lemon-pepper in a medium bowl and toss to coat; set aside. Roast the sweet potato and cauliflower until almost tender, about 20 minutes. Remove from oven and push the sweet potatoes and cauliflower to one side.
STEP-4
Add the broccolini to other side of the pan; roast until the vegetables are tender and lightly charred, about 10 minutes. Meanwhile, stir parsley, cilantro, vinegar, garlic, crushed red pepper, olives and the remaining 1/4 cup oil and 1/2 teaspoon salt together in a small bowl to make chimichurri. Stir 1/4 cup of the chimichurri into the farro mixture.
STEP-5
Divide the farro mixture among 4 bowls and top evenly with roasted vegetables; drizzle with the remaining 1/4 cup chimichurri.