Save I stumbled on this bowl during a week when my fridge was a chaotic mix of half-used vegetables and good intentions. Instead of letting them wilt, I tossed everything onto a sheet pan with farro bubbling on the stove. The smell of smoked paprika hitting hot olive oil filled the kitchen, and I realized I'd accidentally made something I actually wanted to eat again.
The first time I served this to friends, I panicked because it seemed too simple. But watching them go quiet while they ate, then ask for seconds, taught me that good food doesn't need to be complicated. One friend scraped her bowl clean and asked if I'd written the recipe down, which I hadn't, so I scribbled it on a napkin right there.
Ingredients
- Farro: This chewy grain holds its texture beautifully and doesn't turn mushy like rice sometimes does. Rinse it well to remove any dust.
- Sweet potato: Roasting brings out its natural sweetness and creates crispy edges that contrast perfectly with the soft interior.
- Red bell pepper: It caramelizes in the oven and adds little pockets of sweetness throughout the bowl.
- Zucchini: Slice it thick so it doesn't dissolve into mush, and you'll get tender bites with a slight char.
- Red onion: The sharpness mellows into something almost jammy after roasting.
- Broccoli florets: They get crispy brown tips that taste like the best version of themselves.
- Olive oil: Use enough to coat everything lightly, it's what helps the vegetables bronze and the spices bloom.
- Smoked paprika: This is the secret that makes people ask what's in here, it adds depth without heat.
- Tahini: It's the backbone of the dressing, rich and nutty with a slight bitterness that lemon juice balances perfectly.
- Lemon juice: Fresh is essential here, bottled stuff won't give you that bright zing.
- Maple syrup: Just a touch to round out the acidity and keep the dressing from being too sharp.
- Garlic: One small clove is enough, you want a whisper of it, not a shout.
- Pumpkin seeds: Toasting them for a few minutes releases their oils and gives you that addictive crunch on top.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks. The high heat is what gives you those caramelized edges.
- Cook the farro:
- Boil it like pasta in salted water for 25 to 30 minutes until it's tender but still has a pleasant chew. Drain it well and let it sit while you finish everything else.
- Prep the vegetables:
- Toss all your chopped veggies on the baking sheet with olive oil, smoked paprika, cumin, salt, and pepper. Use your hands to make sure every piece is coated, it makes a difference.
- Roast until golden:
- Spread them in a single layer and roast for 25 to 30 minutes, stirring halfway through. You want golden brown spots, not pale steamed vegetables.
- Whisk the dressing:
- Combine tahini, lemon juice, maple syrup, warm water, garlic, and salt in a small bowl. It'll seize up at first, then smooth out as you whisk, add more water if you want it thinner.
- Build the bowls:
- Divide the farro into four bowls, pile on the roasted vegetables, drizzle with dressing, and scatter parsley and pumpkin seeds over the top. Serve it warm or let it cool, it's good either way.
Save I started keeping jars of this dressing in my fridge after my neighbor stopped by and said it was the best thing she'd tasted all week. Now I make double batches and drizzle it on everything from salads to roasted chicken. It's become one of those recipes that quietly works its way into your regular rotation without you realizing it.
How to Store and Reheat
The bowl keeps for up to four days in an airtight container in the fridge. I actually prefer it the next day when the farro has soaked up some of the dressing. You can eat it cold straight from the container, or warm it gently in the microwave for about a minute. The vegetables won't be as crispy after reheating, but they'll still taste good.
Swaps and Substitutions
If you can't find farro or need it gluten-free, quinoa works beautifully and cooks faster. I've also used barley when that's what I had on hand. For the vegetables, anything sturdy enough to roast will work, I've done carrots, cauliflower, and Brussels sprouts with equal success. If tahini isn't your thing, try almond butter thinned with a little extra lemon juice, though the flavor will be sweeter.
Make It Your Own
This bowl is a starting point, not a rulebook. I've added crumbled feta when I wanted something richer, or a soft-boiled egg when I needed more protein. A handful of chickpeas tossed with the vegetables before roasting turns it into something heartier. Some people in my life can't handle spice, so I leave the chili flakes on the side for those of us who want the heat.
- Try different herbs like cilantro or mint if parsley isn't your favorite.
- Add a handful of dried cranberries or pomegranate seeds for a sweet-tart surprise.
- Swap pumpkin seeds for sunflower seeds or leave them out entirely if you need it nut-free.
Save This bowl has gotten me through busy weeks, lazy Sundays, and moments when I needed to feel like I was taking care of myself without much effort. I hope it does the same for you.
Recipe FAQs
- → What grain can I substitute for farro?
Quinoa can be used as a gluten-free alternative, providing a similar nutty texture and protein content.
- → Can the dressing be made spicier?
Yes, adding a pinch of chili flakes or cayenne pepper to the lemon-tahini dressing adds a pleasant heat.
- → How do I know when the vegetables are perfectly roasted?
They should be golden brown, tender when pierced with a fork, and have a slightly caramelized aroma.
- → What other vegetables work well in this bowl?
Seasonal options like carrots, Brussels sprouts, or cauliflower complement the flavors nicely.
- → Is it possible to prepare this bowl ahead of time?
Yes, roasted vegetables and cooked farro can be prepared in advance and stored separately for easy assembly later.