Farro and Roasted Vegetable Bowl

This hearty grain bowl features chewy, nutty pearled farro tossed with sweet caramelized roasted root vegetables and a vibrant maple-tahini dressing. Packed with fiber and rich textures, it offers a deeply satisfying, wholesome meal perfect for any season.

Farro and Roasted Vegetable Bowl
  • Prep time: 15 minutes
  • Cook time: 29 minutes
  • Total time: 44 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 cup pearled farro
  • 3 cups low-sodium vegetable broth
  • 1 cup sweet potato, peeled and cubed
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 cup carrots, sliced into coins
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup tahini
  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons warm water (to thin dressing)
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a medium saucepan, combine the pearled farro and vegetable broth, bringing the mixture to a boil over high heat.
  3. Reduce the heat to medium-low, cover, and simmer the farro for 25 to 30 minutes until it is tender but still retains a pleasant chew.
  4. While the farro cooks, toss the cubed sweet potatoes, halved Brussels sprouts, and sliced carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, half the salt, and black pepper.
  5. Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until tender and caramelized at the edges.
  6. In a small bowl, whisk together the tahini, maple syrup, fresh lemon juice, remaining tablespoon of olive oil, remaining salt, and warm water until smooth and creamy.
  7. Drain any excess cooking liquid from the cooked farro and transfer the warm grains to a large serving bowl.
  8. Add the roasted vegetables to the bowl with the farro and gently toss them together to combine.
  9. Drizzle the maple-tahini dressing generously over the top of the bowl just before serving warm.

Tips

  • Pearled farro cooks much faster than whole-grain farro because the outer bran has been removed, making it perfect for quick weeknight meals.
  • Cut your roasting vegetables into uniform, bite-sized pieces so they cook evenly and finish roasting at the same time.
  • If the tahini dressing seizes or thickens too much when mixing, simply whisk in an extra splash of warm water until it reaches a drizzling consistency.

Frequently Asked Questions

Is farro gluten-free?

No, farro is an ancient species of wheat, so it contains gluten and is not suitable for those with celiac disease or gluten sensitivity.

Can I substitute farro with another grain?

Yes, brown rice, quinoa, or barley make excellent gluten-free or alternative grain substitutes for this bowl.

Can this bowl be eaten cold?

Yes, this roasted vegetable and farro bowl tastes fantastic served warm, at room temperature, or even chilled as a grain salad.