This is a hearty lunch that can be prepped ahead of time and assembled right before eating.
Cook farro according to package directions. Make sure to drain out excess water.
While the farro is cooking, preheat the oven to 425F.
Chop cauliflower, drizzle with olive oil, sprinkle with lemon pepper and spread out on a sheet pan.
Roast caulflower for 20 minutes.
Split farro into two lunch-sized containers.
Place cooked cauliflower on top of the farro.
Add fresh parsley.
Squeeze one lemon over each portion and add 1/4 cup oil and 2 Tbsp tahini to each portion as well.
Melt 2 Tbsp butter in skillet and add the breadcrumbs and garlic powder.
Toss until breadcrumbs are toasted and crispy.
Set aside to cool.
Once cooled, divide into to small containers or jars.
Fill four small jars or containers with crumbled feta and seeds.
To assemble the salad, warm the farro and cauliflower bowls for 2 minutes in the microwave.
Shake to spread the dressing around, then add feta, seeds and breadcrubms.
This recipe can also be made with quinoa instead of farro.
You can also use roasted sweet potato or broccoli instead of cauliflower.