Pin it I stumbled onto this bowl on a rainy Tuesday when my fridge was half-empty and my energy was low. I tossed whatever vegetables I had onto a sheet pan, cooked some farro I'd been ignoring in the pantry, and drizzled it all with a tahini dressing I whisked together on a whim. It wasn't planned, but it became one of those meals I crave when I need something both comforting and clean.
The first time I made this for friends, I served it in wide shallow bowls and let everyone build their own. Someone added hot sauce, another squeezed extra lemon, and one friend just ate the roasted sweet potatoes straight off the pan before I could stop them. It turned into one of those easy, laughing dinners where the food felt like an excuse to gather.
Ingredients
- Farro: This chewy, nutty grain holds its texture beautifully and soaks up the dressing without turning mushy, rinse it well to remove any dust.
- Sweet potato: Roasting brings out its natural sweetness and caramelizes the edges, cut it into even cubes so everything cooks at the same rate.
- Red bell pepper: It adds a pop of color and a slight char when roasted, which balances the earthiness of the other vegetables.
- Zucchini: Slice it thick enough that it does not turn to mush in the oven, it should still have a little bite.
- Red onion: The sharpness mellows into something sweet and jammy after roasting, and it looks gorgeous too.
- Broccoli florets: They get crispy at the tips and tender at the stems, adding a slight bitterness that grounds the bowl.
- Olive oil: Use enough to coat the vegetables lightly so they roast instead of steam.
- Smoked paprika: This is what makes the vegetables taste like something special, it adds warmth without heat.
- Ground cumin: A little earthiness goes a long way here, especially with the sweetness of the roasted vegetables.
- Tahini: The backbone of the dressing, creamy and rich with a slight bitterness that lemon and maple syrup balance perfectly.
- Lemon juice: Freshly squeezed is worth it, the brightness cuts through the richness and wakes everything up.
- Maple syrup: Just enough sweetness to round out the dressing without making it dessert.
- Garlic: Mince it fine so it blends smoothly into the dressing and does not overpower the other flavors.
- Parsley: Fresh and green, it adds a pop of color and a clean herbal note at the end.
- Pumpkin seeds: Toasted until golden, they add crunch and a slight nuttiness that ties everything together.
Instructions
- Preheat and prep:
- Get your oven hot and line your baking sheet so nothing sticks. This step sets you up for easy cleanup later.
- Cook the farro:
- Simmer it gently until the grains are tender but still have a little chew, like pasta cooked al dente. Drain off any extra water and let it sit while you roast the vegetables.
- Season the vegetables:
- Toss them well with olive oil and spices so every piece gets coated. Spread them out in a single layer so they roast instead of steam.
- Roast until golden:
- Stir them halfway through so the edges caramelize evenly. You want them tender inside and crispy on the outside.
- Whisk the dressing:
- Combine tahini, lemon juice, maple syrup, garlic, and warm water until smooth and pourable. Add more water a tablespoon at a time if it is too thick.
- Build the bowls:
- Start with a base of warm farro, pile on the roasted vegetables, and drizzle generously with dressing. Finish with parsley, pumpkin seeds, and a lemon wedge on the side.
Pin it One night I packed this into containers for lunch the next day, and by noon the farro had soaked up all the dressing and the flavors had deepened into something even better than fresh. It became my go-to for the kind of meal that feels like taking care of myself without any fuss.
How to Store and Reheat
Keep the components separate if you can, farro and vegetables in one container and dressing in another, so nothing gets soggy. It will last in the fridge for up to four days. Reheat gently in the microwave or enjoy it cold straight from the container.
Swaps and Substitutions
If you need it gluten-free, swap the farro for quinoa or brown rice and cook according to package directions. You can also roast whatever vegetables you have on hand, carrots and Brussels sprouts work beautifully here. For extra protein, add chickpeas to the roasting pan during the last 15 minutes or top each bowl with a soft-boiled egg.
Serving Suggestions
This bowl stands on its own, but it also pairs well with warm pita bread or a simple green salad on the side. If you are feeding a crowd, set everything out and let people build their own bowls with extra toppings like crumbled feta, olives, or pickled onions.
- Add a pinch of chili flakes to the dressing if you like a little heat.
- Toast the pumpkin seeds in a dry skillet until they start to pop for extra flavor.
- Squeeze fresh lemon over the top right before eating to brighten everything up.
Pin it This bowl has become one of those recipes I return to when I want something nourishing without overthinking it. It is simple, forgiving, and always satisfying.
Recipe Questions & Answers
- → Can I substitute farro with another grain?
Yes, quinoa or brown rice are great gluten-free alternatives with similar textures to farro.
- → How do I roast the vegetables evenly?
Cut vegetables into uniform pieces and toss them well with oil and spices before arranging in a single layer. Stir halfway through roasting for even cooking.
- → What gives the dressing its creamy texture?
The dressing’s creaminess comes from tahini blended with lemon juice, maple syrup, garlic, and water to reach the desired consistency.
- → Can I make this bowl ahead of time?
Yes, roasted vegetables and cooked farro can be prepared in advance and combined just before serving to maintain freshness.
- → What toppings add extra flavor and texture?
Fresh parsley and toasted pumpkin seeds add freshness and crunch, enhancing the bowl’s complexity.
- → How spicy is this dish?
The seasoning is mild but can be spiced up by adding chili flakes to the dressing according to taste.