Hearty Roasted Vegetable Farro Bowl (Printable Version)

Nourishing bowl of roasted seasonal vegetables with nutty farro and lemon-tahini dressing, packed with rich flavors.

# 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 (more if needed)
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, for serving (optional)

# Directions:

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

# Expert Tips:

01 -
  • It tastes like you spent hours cooking but most of the work happens in the oven while you clean up.
  • The lemon-tahini dressing is so good you'll want to put it on everything for the rest of the week.
  • You can use whatever vegetables are sitting in your crisper drawer and it still turns out satisfying.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, use two sheets if you need to.
  • The dressing thickens as it sits so whisk in a little extra warm water right before serving if it's too stiff.
  • Farro can vary in cook time depending on the brand, start checking at 25 minutes and taste for doneness.
03 -
  • Toast the pumpkin seeds in a dry skillet for two minutes before adding them, it brings out a deeper nutty flavor.
  • Make a double batch of the lemon-tahini dressing and keep it in a jar for salads, roasted vegetables, or grain bowls all week.
  • If your tahini is separated in the jar, stir it well before measuring or the dressing will turn out too oily.
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