Hearty Roasted Vegetable Farro Bowl (Printable version)

Nourishing bowl featuring roasted vegetables, farro, and a tangy lemon-tahini dressing.

# What You'll 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
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 water and 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 - Arrange sweet potato, red bell pepper, zucchini, red onion, and broccoli on the baking sheet. Drizzle with olive oil and sprinkle smoked paprika, cumin, salt, and black pepper. Toss thoroughly to coat evenly.
04 - Roast vegetables for 25 to 30 minutes, stirring once halfway through, until golden and tender.
05 - Whisk together tahini, lemon juice, maple syrup or honey, warm water, minced garlic, and salt until smooth. Add additional water if a thinner consistency is desired.
06 - Divide cooked farro evenly among four bowls. Top with roasted vegetables.
07 - Drizzle lemon-tahini dressing over the bowl. Garnish with chopped parsley, toasted pumpkin seeds, and an optional lemon wedge. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Its flexible enough to use whatever vegetables are sitting in your crisper drawer without feeling like leftovers.
  • The lemon-tahini dressing is so good you will want to make extra and keep it in a jar for salads all week.
  • It holds up beautifully as meal prep and actually tastes better the next day once the flavors meld.
02 -
  • Do not overcrowd the baking sheet or your vegetables will steam instead of roast, use two pans if you need to.
  • Make the dressing while the vegetables are in the oven so everything is ready to assemble at once and nothing gets cold.
03 -
  • Make a double batch of the lemon-tahini dressing and keep it in the fridge for salads, roasted vegetables, or grain bowls all week.
  • Cut your vegetables into similar-sized pieces so they roast evenly and nothing burns while other pieces stay raw.
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