Save to Pinterest I threw this bowl together one Wednesday night when my fridge was half-empty and I needed something warm. The smell of roasted sweet potatoes and cumin filling the kitchen surprised me—it felt like more effort than I'd actually put in. By the time I drizzled the tahini dressing over the farro, I realized I'd accidentally made something I wanted to eat again. Sometimes the best recipes aren't planned.
I made this for a friend who'd just moved into a new apartment with a tiny kitchen. We sat on her floor with mismatched bowls, and she said it tasted like the kind of meal that makes a place feel like home. I've been making it ever since whenever I need something grounding.
Ingredients
- Farro: This chewy grain holds up beautifully under roasted vegetables and soaks up the dressing without getting mushy, make sure to rinse it first to remove any dust.
- Sweet potato: Roasting brings out a caramelized sweetness that balances the earthy farro, cut the cubes evenly so they cook at the same rate.
- Red bell pepper and zucchini: These add color and a slight char that makes the bowl feel less virtuous and more craveable.
- Broccoli florets: They crisp up at the edges in the oven and add a satisfying bite, don't skip tossing them in the spice mix.
- Smoked paprika and cumin: These two spices do all the heavy lifting for flavor, the smokiness makes it taste like you used a grill.
- Tahini: The backbone of the dressing, it gets creamy and tangy when you whisk in lemon juice and a little warm water.
- Maple syrup: Just enough sweetness to round out the dressing without making it dessert-like, honey works too if that's what you have.
- Fresh parsley and pumpkin seeds: The parsley brightens everything up and the toasted seeds add a nutty crunch that makes each bite feel complete.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so cleanup is nearly nonexistent.
- Cook the farro:
- Boil water with salt, add the rinsed farro, then let it simmer gently for about 25 to 30 minutes until tender with a slight chew. Drain and set it aside while the vegetables roast.
- Prep and roast the vegetables:
- Toss all your chopped veggies with olive oil, smoked paprika, cumin, salt, and pepper on the baking sheet. Roast for 25 to 30 minutes, stirring halfway so they get golden and a little charred at the edges.
- Make the dressing:
- Whisk tahini, lemon juice, maple syrup, warm water, minced garlic, and salt in a small bowl until smooth and pourable. Add more water if it's too thick.
- Assemble the bowls:
- Divide the cooked farro into four bowls, pile on the roasted vegetables, drizzle generously with dressing, and finish with parsley, pumpkin seeds, and a lemon wedge.
Save to Pinterest One night I packed this into containers for lunch the next day and it tasted even better cold, the flavors had time to settle into each other. It became my go-to meal prep without me even trying.
How to Make It Your Own
Swap the farro for quinoa if you need it gluten-free, or use freekeh if you want something smokier. I've added crumbled feta on top when I'm feeling indulgent, and a soft-boiled egg turns it into a full dinner. Roasted carrots or Brussels sprouts work just as well if that's what's in season.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container, store the dressing separately so the farro doesn't get soggy. You can eat it cold straight from the fridge or warm it gently in the microwave for about a minute. The vegetables hold their texture surprisingly well even after a day or two.
Serving Suggestions
I like serving this as a main dish for lunch or a light dinner, but it also works as a side for grilled chicken or fish. It's great for potlucks because it travels well and looks impressive without much fuss.
- Add a dollop of hummus on the side for extra creaminess.
- Sprinkle chili flakes over the top if you want a little heat.
- Serve with warm pita bread to scoop up every last bit of dressing.
Save to Pinterest This bowl has become my answer to the question of what to make when I want something nourishing without a long recipe. It feels like taking care of yourself without making a big deal out of it.
Recipe FAQs
- → What grain can I substitute for farro?
Quinoa is a great gluten-free alternative. You can also use brown rice or barley depending on your preference.
- → How can I make the dressing thinner?
Simply add a bit more warm water to the lemon-tahini dressing while whisking until you reach your desired consistency.
- → Can I use other vegetables in this bowl?
Yes, seasonal vegetables like carrots, Brussels sprouts, or cauliflower work well roasted alongside the listed ingredients.
- → What spices enhance the roasted vegetables?
Smoked paprika and ground cumin bring warmth and depth, while salt and black pepper balance the flavors nicely.
- → Is there a way to add extra protein?
You might include additions like feta cheese or soft-boiled eggs if dietary preferences allow, which add richness and protein.
- → How should the bowl be served?
It can be enjoyed warm or at room temperature, making it flexible for various mealtime settings.