Hearty Roasted Vegetable Farro Bowl (Printable)

A wholesome bowl with roasted veggies, farro, and a tangy lemon-tahini drizzle perfect for lunch or dinner.

# What You Need:

→ 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, plus 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)

# How-To:

01 - Set the oven to 425°F and 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 rinsed farro, reduce heat, and simmer uncovered for 25 to 30 minutes until tender. Drain any remaining water and set aside.
03 - Place peeled and cubed sweet potato, diced red bell pepper, sliced zucchini, sliced red onion, and broccoli florets on the prepared baking sheet. Drizzle with olive oil and sprinkle smoked paprika, cumin, salt, and black pepper. Toss thoroughly to coat.
04 - Roast the vegetables in the oven for 25 to 30 minutes, stirring once halfway through, until golden and tender.
05 - Whisk tahini, lemon juice, maple syrup or honey, warm water, minced garlic, and salt in a small bowl until smooth. Add additional water to achieve desired consistency.
06 - Divide the cooked farro among four bowls and top with the roasted vegetables.
07 - Drizzle each bowl with the lemon-tahini dressing. Garnish with chopped parsley, toasted pumpkin seeds, and a lemon wedge if desired. Serve warm or at room temperature.

# Insider Tips:

01 -
  • It turns random vegetables into something that feels intentional and nourishing without any fuss.
  • The lemon-tahini dressing pulls everything together with a creamy tang that makes you want to lick the bowl.
  • You can prep it ahead and eat it cold from the fridge when you need real food fast.
02 -
  • Don't crowd the vegetables on the pan or they'll steam instead of roast, use two sheets if you need to.
  • The dressing will thicken as it sits, so whisk in a little water before serving if it's been in the fridge.
  • Taste the farro before you drain it, undercooked farro is unpleasantly hard and won't soften after it cools.
03 -
  • Toast your pumpkin seeds in a dry skillet until they start to pop, it only takes three minutes and the flavor difference is huge.
  • If your tahini is stiff and hard to stir, run the jar under warm water for a minute to loosen it up before measuring.
  • Taste your dressing before you pour it, some tahini brands are more bitter than others and might need an extra squeeze of lemon or drizzle of maple syrup.
Go back