Pin it I threw this together on a Tuesday night when my fridge was full of odds and ends—half a sweet potato, some sad broccoli, a pepper I'd forgotten about. I had no plan, just hunger and a bag of farro I'd been meaning to use. What came out of the oven that night surprised me: something colorful, filling, and honest. It's been my reset meal ever since.
I made this for my sister when she came over tired from work, and she ate two bowls without saying much. Later she texted me asking for the recipe, which is how I knew it mattered. Sometimes the best compliment is just someone going back for more.
Ingredients
- Farro: This grain holds its shape and has a nutty bite that quinoa just can't match, rinse it well or it can taste dusty.
- Sweet potato: Roasting brings out its natural sugar and gives you those crispy caramelized edges that make the bowl feel special.
- Red bell pepper: It chars beautifully in the oven and adds a sweet smoky note that balances the earthier vegetables.
- Zucchini: Slice it thick or it will disappear into mush, you want some texture left after roasting.
- Red onion: The slices soften and sweeten in the heat, adding a mellow sharpness that cuts through the richness.
- Broccoli florets: They get crispy at the tips and stay tender at the stems, my favorite part of the whole bowl.
- Olive oil: Use enough to coat everything lightly, it helps the spices stick and the vegetables brown.
- Smoked paprika: This is what makes the vegetables taste like they were cooked over a fire, don't skip it.
- Cumin: Just half a teaspoon warms the whole dish without taking over.
- Tahini: The backbone of the dressing, make sure it's well-stirred or you'll get a grainy mess.
- Lemon juice: Fresh is essential here, it brightens everything and wakes up the tahini.
- Maple syrup: A little sweetness rounds out the dressing and keeps it from tasting too sharp.
- Garlic: Mince it fine so it blends into the dressing smoothly, no one wants a chunk of raw garlic.
- Parsley: Freshness at the end, it makes the bowl feel alive.
- Pumpkin seeds: Toasting them for a few minutes adds crunch and a hint of roasted flavor.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks. You want high heat to get those vegetables golden.
- Cook the farro:
- Bring salted water to a boil, add the farro, then lower the heat and let it simmer until tender, about 25 minutes. Drain it well and set it aside.
- Prep the vegetables:
- Toss all your chopped vegetables with olive oil, smoked paprika, cumin, salt, and pepper on the baking sheet. Make sure everything is coated evenly.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring halfway through. You're looking for caramelized edges and tender centers.
- Make the dressing:
- Whisk together tahini, lemon juice, maple syrup, warm water, garlic, and salt until smooth. Add more water if it's too thick to drizzle.
- Build the bowls:
- Divide the farro into four bowls, top with roasted vegetables, then drizzle with dressing. Finish with parsley, pumpkin seeds, and a lemon wedge if you like.
Pin it One night I served this to a friend who said she didn't like grain bowls, and she scraped her bowl clean. She admitted later it was the dressing that changed her mind, something about the way it clung to everything without feeling heavy.
How to Store and Reheat
Keep the components separate if you can, the farro and vegetables will last in the fridge for up to four days. The dressing thickens when cold, so whisk in a little water before using. I actually like this bowl cold the next day, straight from the fridge.
Swaps That Work
If you need it gluten-free, swap the farro for quinoa or brown rice. Carrots, cauliflower, or Brussels sprouts roast just as well if that's what you have. You can also stir in some crumbled feta or top it with a jammy egg if you want more protein.
What to Serve It With
This bowl is filling on its own, but sometimes I'll serve it with warm pita or a simple cucumber salad on the side. A glass of cold white wine doesn't hurt either.
- Warm pita bread or flatbread for scooping.
- A simple cucumber and tomato salad with olive oil and vinegar.
- Hummus or baba ganoush as an extra dip.
Pin it This bowl has become my answer to the question of what to eat when I want something real. It's filling, forgiving, and always tastes like care.
Recipe FAQs
- → What cooking method is used for the vegetables?
The vegetables are roasted at 425°F until golden and tender, which enhances their natural sweetness and adds depth of flavor.
- → Can I substitute farro with another grain?
Yes, quinoa is a great gluten-free alternative that works well with the flavors and textures of the dish.
- → How do I make the lemon-tahini dressing smoother?
Whisk the tahini with lemon juice, warm water, maple syrup, and garlic until creamy; add more water for a thinner consistency.
- → Are there any allergen considerations to keep in mind?
The dressing contains sesame (from tahini), and farro contains gluten; swap grains accordingly for dietary restrictions.
- → What are some suggested toppings for extra flavor?
Chopped fresh parsley, toasted pumpkin seeds, and a lemon wedge add brightness and texture to the bowl.
- → Can this dish be served warm or cold?
It can be enjoyed warm or at room temperature, making it versatile for different dining preferences.