Hearty Roasted Vegetable Farro (Print version)

Nourishing bowl packed with roasted vegetables, farro, and lemon-tahini dressing, perfect for lunch or dinner.

# 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 (approximately 1 lemon)
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons warm water, adjust as 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)

# Directions:

01 - Heat oven to 425°F and line a large baking sheet with parchment paper.
02 - Boil 3 cups water with 1/2 teaspoon salt 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 - Arrange sweet potato, red bell pepper, zucchini, red onion, and broccoli on the baking sheet. Drizzle with olive oil and season with smoked paprika, cumin, salt, and black pepper. Toss thoroughly to coat.
04 - Roast the vegetables for 25 to 30 minutes, stirring once halfway, 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 reach desired consistency.
06 - Divide cooked farro evenly among four bowls and top with roasted vegetables.
07 - Drizzle with lemon-tahini dressing, garnish with parsley, toasted pumpkin seeds, and lemon wedges if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It turns whatever vegetables you have into something that feels intentional and whole.
  • The farro gives you that chew and satisfaction pasta promises but never quite delivers.
  • The tahini dressing pulls everything together without any fuss or fancy technique.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast, use two pans if you need to.
  • Taste the dressing before you pour it, tahini brands vary wildly in saltiness and thickness.
03 -
  • Toast your pumpkin seeds in a dry pan for a few minutes, it makes them taste nutty and alive.
  • If your tahini is too thick, stir in a tablespoon of warm water before you start the dressing, it will emulsify better.
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