Roasted Vegetables and Farro Bowl with Lime Juice
This wholesome bowl combines nutty farro with a rainbow of roasted vegetables, all brightened with a zesty lime dressing. It’s hearty, fiber-rich, and bursting with Mediterranean flavors—a perfect lunch, dinner, or meal prep option.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Ingredients
For the Bowl:
1 cup farro, rinsed
3 cups water or vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 small eggplant, diced
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tsp dried oregano or thyme (optional)
Lime Dressing:
Juice of 1 large lime
2 tbsp olive oil
1 tsp honey or maple syrup
1 small garlic clove, minced
Salt and pepper, to taste
Optional Garnish:
Fresh parsley or cilantro
Toasted pumpkin seeds or pine nut
Crumbled feta cheese (optional)
Instructions
1. Cook Farro:
In a medium saucepan, combine farro and water/vegetable broth.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but slightly chewy. Drain any excess liquid.
2. Roast Vegetables:
Preheat oven to 200°C (400°F).
Toss zucchini, bell pepper, eggplant, and cherry tomatoes with olive oil, salt, pepper, and dried herbs.
Spread on a baking sheet in a single layer.
Roast for 20-25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
3. Prepare Lime Dressing:
Whisk together lime juice, olive oil, honey/maple syrup, garlic, salt, and pepper in a small bowl.
4. Assemble the Bowl:
In serving bowls, layer cooked farro and roasted vegetables.
Drizzle with lime dressing and toss gently to combine.
Garnish with fresh herbs, toasted seeds, or feta if desired.
5. Serve:
Serve warm or at room temperature as a nutritious, filling meal.
Notes & Tips
Make it vegan: Skip the feta or use a plant-based alternative.
Meal prep: This bowl stores well in the fridge for 2-3 days. Keep dressing separate until ready to eat.
Extra flavor: Add roasted chickpeas or a sprinkle of smoked paprika for more depth.
Nutritional Information
Calories: 350 kcal
Protein: 10 g
Carbohydrates: 55 g
Fat: 12 g
Fiber: 8 g