Roasted Vegetable and Farro Bowl
This nourishing bowl features chewy farro tossed with roasted seasonal vegetables, drizzled with a lemon-herb dressing, and topped with crumbled feta and fresh herbs. It’s packed with fiber, plant-based protein, and Mediterranean goodness, making it a perfect lunch or dinner.
Time
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Farro
1 ½ cups pearled farro (or semi-pearled for more nutrients)
4 cups vegetable broth (or water + 1 tsp salt)
For the Roasted Vegetables
1 zucchini, diced
1 red bell pepper, sliced
1 medium red onion, cut into wedges
1 medium sweet potato, cubed
1 cup cherry tomatoes, whole
3 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
For the Lemon-Herb Dressing
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil or dill, chopped
Salt & pepper, to taste
Optional Toppings
½ cup crumbled feta cheese (or goat cheese)
2 tbsp toasted pine nuts or pumpkin seeds
Fresh arugula or spinach, for serving
Instructions
1. Cook the Farro
Rinse farro under cold water.
In a saucepan, combine farro and vegetable broth.
Bring to a boil, reduce to a simmer, cover, and cook for 20–25 minutes (pearled) or 30–35 minutes (semi-pearled), until tender but chewy.
Drain excess liquid if needed.
2. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss zucchini, bell pepper, onion, sweet potato, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper.
Spread evenly on a lined baking sheet.
Roast for 25–30 minutes, flipping halfway, until caramelized and golden.
3. Make the Dressing
In a small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, parsley, basil (or dill), salt, and pepper until smooth.
4. Assemble the Bowls
Divide farro among serving bowls.
Top with roasted vegetables.
Drizzle with lemon-herb dressing.
Garnish with feta, seeds/nuts, and fresh greens if using.
Notes & Tips
Meal Prep Friendly: Store cooked farro and roasted veggies separately; assemble when ready.
Protein Boost: Add chickpeas or grilled halloumi for extra protein.
Grain Swap: Substitute quinoa, barley, or brown rice if you don’t have farro.
Dressing Variation: Swap lemon juice for balsamic vinegar for a richer flavor.
Frequently Asked Questions
Q: Can I make this gluten-free?
Yes — replace farro with quinoa or brown rice.
Q: Can I eat this cold?
Definitely — it works beautifully as a cold grain salad for meal prep.
Q: How long does it last in the fridge?
Up to 4 days when stored in airtight containers.
Nutritional Information
Calories: ~480
Protein: 15g
Carbs: 62g
Fat: 18g
Fiber: 10g