Hearty Roasted Vegetable Farro Bowl (Printable)

Nourishing bowl with roasted vegetables, farro, and lemon-tahini dressing, ideal for a wholesome lunch or light dinner.

# Ingredient List:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, diced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 cup broccoli florets
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Dressing

14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice (about 1 lemon)
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons warm water (adjust for consistency)
18 - 1 small garlic clove, minced
19 - 1/4 teaspoon salt

→ Toppings

20 - 1/4 cup chopped fresh parsley
21 - 2 tablespoons toasted pumpkin seeds (pepitas)
22 - Lemon wedges, to serve (optional)

# How-To Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add rinsed farro, reduce heat, and simmer uncovered for 25 to 30 minutes until tender. Drain excess water and set aside.
03 - Arrange sweet potato, red bell pepper, zucchini, red onion, and broccoli on the baking sheet. Drizzle with olive oil and season with smoked paprika, cumin, salt, and black pepper. Toss to coat evenly.
04 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and golden brown.
05 - Whisk together tahini, lemon juice, maple syrup or honey, warm water, minced garlic, and salt in a small bowl until smooth. Adjust water quantity for desired consistency.
06 - Divide cooked farro evenly among four bowls. Top with roasted vegetables.
07 - Drizzle with lemon-tahini dressing. Garnish with chopped parsley, toasted pumpkin seeds, and optional lemon wedges. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns whatever vegetables you have into something that actually feels like a meal, not just a sad pile of leftovers.
  • The farro has this chewy, nutty texture that makes every bite satisfying without needing meat or cheese.
  • That lemon-tahini dressing is so good you'll want to put it on everything for the rest of the week.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, and you'll lose that caramelized flavor.
  • Rinse the farro before cooking to remove any dusty residue, it makes a noticeable difference in texture.
  • Warm water is key for the dressing because cold water will make the tahini seize up and turn gritty.
03 -
  • Toast the pumpkin seeds in a dry skillet for just a couple of minutes until they start to pop, it brings out a deeper flavor.
  • Taste the dressing before you drizzle and adjust the lemon or maple syrup to match your mood that day.
  • If you want the bowl to feel heartier, add a scoop of hummus or a handful of chickpeas alongside the vegetables.
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