Save I stumbled into this bowl on a rainy Tuesday when my fridge was half-empty and I didn't feel like going out. I tossed whatever vegetables I had onto a sheet pan, boiled some farro I'd forgotten about, and drizzled tahini thinned with lemon juice over the top. It wasn't planned, but it tasted better than anything I'd ordered in weeks. Now it's my go-to when I want something filling that doesn't feel heavy.
The first time I brought this to a potluck, someone asked if I'd ordered it from that expensive grain bowl place downtown. I laughed because it cost me maybe eight dollars to make four servings. My friend scraped her bowl clean and texted me later asking for the recipe. That's when I knew it was a keeper.
Ingredients
- Farro: This ancient grain cooks up tender with a slight chew that holds up under roasted vegetables and dressing. Rinse it first to remove any dust, and don't worry if it looks like too much water, it absorbs a lot.
- Sweet potato: Cut the cubes about the same size so they roast evenly. I learned this after ending up with some burnt edges and some raw middles.
- Red bell pepper: Adds a pop of color and a subtle sweetness that balances the smokiness of the paprika.
- Zucchini: Slice it thick enough that it doesn't turn to mush in the oven. I aim for half-inch rounds.
- Red onion: Roasting mellows the sharpness and brings out a caramelized sweetness you don't get raw.
- Broccoli florets: They get crispy at the edges and almost nutty. Don't skip them.
- 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 they came off a grill even though they didn't.
- Ground cumin: Just a hint of earthiness that ties everything together without overpowering.
- Tahini: The base of the dressing. It can seize up when you first add lemon juice, but keep whisking and adding warm water until it smooths out.
- Lemon juice: Freshly squeezed makes a difference. Bottled lemon juice tastes flat in comparison.
- Maple syrup: A small amount balances the bitterness of tahini and the tang of lemon. Honey works too if that's what you have.
- Garlic: One small clove minced fine. More than that and it takes over the dressing.
- Fresh parsley: Chopped right before serving keeps it bright green and adds a fresh note at the end.
- Toasted pumpkin seeds: They add crunch and a little bit of richness. Toast them dry in a skillet for a few minutes until they start to pop.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Cook the farro:
- Bring salted water to a boil, add rinsed farro, then lower the heat and let it simmer uncovered for about 25 to 30 minutes. It should be tender but still have a little bite.
- Prep and season the vegetables:
- Spread your chopped vegetables on the baking sheet in a single layer, drizzle with olive oil, and toss with smoked paprika, cumin, salt, and pepper. Make sure everything is coated evenly.
- Roast until golden:
- Slide the sheet into the oven and roast for 25 to 30 minutes, stirring halfway through so the edges brown evenly. You'll know they're done when the sweet potato is fork-tender and the broccoli has crispy tips.
- Make the dressing:
- Whisk tahini, lemon juice, maple syrup, warm water, minced garlic, and salt in a small bowl until creamy and smooth. Add more water a little at a time if it's too thick to drizzle.
- Build the bowls:
- Divide the cooked farro among four bowls and top with the roasted vegetables. Drizzle the tahini dressing over everything, then scatter parsley and toasted pumpkin seeds on top.
Save One Sunday I made a double batch and portioned it into containers for the week. By Wednesday I was still excited to eat it for lunch, which almost never happens with meal prep. My coworker leaned over and said it smelled like a restaurant. I just smiled and kept eating.
Swapping the Grain
If you can't find farro or need something gluten-free, quinoa works beautifully here. Cook it in a 2-to-1 ratio of water to quinoa and it'll be done in about 15 minutes. Brown rice is another option, though it takes longer to cook. The key is using a grain with enough texture to stand up to the roasted vegetables and dressing.
Making It a Full Meal
I've added crumbled feta, sliced avocado, and even a soft-boiled egg when I wanted more protein. Chickpeas roasted alongside the vegetables are another favorite. Just toss them with a little olive oil and the same spices. They crisp up nicely and add even more heartiness to the bowl.
Storing and Reheating
This bowl keeps well in the fridge for up to four days. I store the components separately if I'm meal prepping so the vegetables don't make the farro soggy. The dressing lasts about a week in a sealed jar. When I reheat it, I do it gently in the microwave or eat it cold, which honestly tastes just as good.
- If the dressing separates in the fridge, just shake the jar or whisk it again before using.
- Add fresh herbs and seeds right before eating so they stay crisp and vibrant.
- Roasted vegetables taste great cold, so don't feel like you have to reheat the whole thing.
Save This bowl has become my answer to the question of what to make when I want something nourishing but don't want to think too hard. It's forgiving, flexible, and somehow always hits the spot.
Recipe FAQs
- → What grain is used in this bowl?
Nutty farro is the base grain, cooked until tender for a chewy texture.
- → Can the vegetables be substituted?
Yes, seasonal vegetables like carrots or Brussels sprouts can be used depending on availability.
- → How is the dressing prepared?
The dressing blends tahini, fresh lemon juice, maple syrup or honey, minced garlic, and a pinch of salt whisked together until smooth.
- → Is this dish suitable for special diets?
It's vegetarian, dairy-free, and nut-free, though it contains sesame from the tahini and gluten from the farro.
- → Can farro be replaced for gluten-free options?
Quinoa or other gluten-free grains work well as alternatives to farro.
- → What toppings add texture and flavor?
Toasted pumpkin seeds add crunch and fresh parsley brings a bright herbal note.