Save I threw this bowl together on a rainy Tuesday after realizing my fridge was a chaotic mix of half-used vegetables and forgotten grains. The farro had been sitting in my pantry for months, and I wasn't even sure if I'd cooked it before. But something about the earthy smell of those roasted vegetables filling the kitchen made me forget I was just winging it. By the time I drizzled that creamy tahini dressing over everything, I knew I'd stumbled onto something worth keeping.
The first time I made this for friends, I panicked because I forgot to buy anything fancy. But when I set those colorful bowls on the table, everyone got quiet and just started eating. One friend looked up and said it tasted like the kind of lunch you'd get at a cafe you'd never want to leave. I didn't tell them it cost less than ten dollars to make.
Ingredients
- Farro: This grain cooks up chewy and slightly nutty, and it holds its shape beautifully even when tossed with warm vegetables and dressing.
- Sweet potato: Roasting brings out its natural sweetness and creates crispy caramelized edges that balance the savory spices.
- Red bell pepper: It adds a pop of color and a subtle smoky sweetness when roasted at high heat.
- Zucchini: Slice it evenly so it roasts tender without turning mushy, and don't skip the toss in olive oil.
- Red onion: The slices soften and char just enough to add a mellow, slightly sweet flavor.
- Broccoli florets: They get crispy at the tips and stay tender at the stems, adding texture and a little bitterness to balance everything out.
- Olive oil: This coats the vegetables so they roast instead of steam, and it helps the spices stick.
- Smoked paprika: It gives the vegetables a deep, almost campfire-like warmth without any actual heat.
- Ground cumin: Just half a teaspoon is enough to make the whole bowl smell like something special is happening.
- Tahini: The base of the dressing, it's creamy and rich with a slight bitterness that lemon juice cuts right through.
- Lemon juice: Fresh is best here because it brightens every single flavor and makes the dressing feel alive.
- Maple syrup: A touch of sweetness rounds out the tang and keeps the dressing from tasting too sharp.
- Garlic: One small clove minced fine is all you need to add depth without overpowering the bowl.
- Fresh parsley: It adds a burst of green and a fresh, herby bite that makes the bowl feel complete.
- Toasted pumpkin seeds: They give a satisfying crunch and a little extra protein, and they're so easy to toast in a dry pan.
Instructions
- Get the oven ready:
- Preheat it to 425 degrees and line your baking sheet with parchment so nothing sticks. The high heat is what makes the vegetables caramelize and taste like more than just roasted veggies.
- Cook the farro:
- Bring salted water to a boil, add the rinsed farro, then let it simmer gently until the grains are tender but still have a little chew. Drain off any extra water and set it aside while you finish the vegetables.
- Prep and season the vegetables:
- Toss all your chopped vegetables with olive oil and spices directly on the baking sheet. Use your hands to make sure every piece gets coated, especially the broccoli florets.
- Roast until golden:
- Spread everything in a single layer and roast for about 25 to 30 minutes, stirring once halfway through. You'll know they're done when the edges are crispy and the sweet potato is fork-tender.
- Whisk the dressing:
- Combine tahini, lemon juice, maple syrup, warm water, garlic, and salt in a small bowl and whisk until smooth. If it's too thick, add a bit more warm water until it drizzles easily.
- Build the bowls:
- Spoon the cooked farro into each bowl, pile on the roasted vegetables, then drizzle generously with dressing. Finish with parsley, pumpkin seeds, and a lemon wedge if you want that extra squeeze of brightness.
Save I started making this bowl on Sundays and packing it for lunch throughout the week. It tastes just as good cold, and somehow eating it at my desk made even the longest workdays feel a little more manageable. There's something grounding about a meal that reminds you that you took the time to cook something real.
Swapping and Scaling
If you can't find farro or need it gluten-free, quinoa or brown rice work beautifully and cook in about the same amount of time. I've also used freekeh when I wanted something even chewier. You can double the recipe easily, just use two baking sheets so the vegetables have room to breathe and roast properly instead of crowding together.
Make It Your Own
This bowl is forgiving, so if you have carrots, butternut squash, or Brussels sprouts sitting around, toss them in. I've added crumbled feta when I wasn't worried about keeping it dairy-free, and a soft-boiled egg on top turns it into something almost decadent. A pinch of chili flakes in the dressing gives it a gentle kick that I crave on colder days.
Storing and Reheating
Keep the farro, vegetables, and dressing in separate containers in the fridge for up to four days. When you're ready to eat, you can enjoy it cold straight from the fridge, or warm the grains and vegetables in the microwave for about a minute. The dressing might thicken up in the fridge, so just whisk in a splash of warm water to bring it back to life.
- Store components separately so the farro doesn't get soggy.
- The dressing keeps for up to a week and tastes great on salads too.
- Reheat gently to keep the vegetables from turning mushy.
Save This bowl has become my go-to when I want something nourishing that doesn't require a long list of ingredients or complicated techniques. It's the kind of meal that reminds you that simple food, made with a little care, can feel like exactly what you needed.
Recipe FAQs
- → What is farro and how should it be cooked?
Farro is an ancient whole grain with a chewy texture and nutty flavor. It should be rinsed, boiled in salted water for about 25–30 minutes, until tender but firm, then drained before serving.
- → Can the roasted vegetables be substituted with others?
Yes, seasonal vegetables like carrots, Brussels sprouts, or eggplant can be used based on preference and availability, maintaining similar roasting times.
- → How can I adjust the dressing's consistency?
Adding warm water gradually to the lemon-tahini dressing thins it out, allowing you to achieve a smooth, pourable consistency that coats the bowl evenly.
- → Are there any suggested garnishes for added flavor?
Fresh chopped parsley and toasted pumpkin seeds provide vibrant color and a pleasant crunch, while lemon wedges can be squeezed for extra brightness.
- → Is this bowl suitable for special diets?
This grain bowl is vegetarian, dairy-free, and nut-free, though it contains sesame from tahini and gluten from farro; gluten-free grains can be substituted if needed.
- → What spices enhance the roasted vegetables?
Smoked paprika and ground cumin bring warmth and depth, complementing the natural sweetness of the vegetables while adding a subtle smoky undertone.