Hearty Roasted Vegetable Farro (Printable)

A nourishing bowl with roasted seasonal vegetables, nutty farro, and zesty lemon-tahini dressing.

# What You 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 (adjust for consistency)
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 and line a large baking sheet with parchment paper.
02 - In a saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add rinsed 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 season with smoked paprika, ground cumin, salt, and black pepper. Toss 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 in a small bowl until smooth. Add additional water for thinner consistency if necessary.
06 - Divide cooked farro among four bowls and top with roasted vegetables.
07 - Drizzle lemon-tahini dressing over the bowls. Garnish with chopped parsley, toasted pumpkin seeds, and lemon wedges if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It uses up whatever vegetables are sitting in your crisper drawer without feeling like leftovers.
  • The tahini dressing is so good you'll want to make extra and keep it in a jar for salads all week.
  • Farro has this chewy, nutty texture that makes the bowl feel more satisfying than rice or quinoa ever could.
  • You can eat it warm right out of the oven or cold straight from the fridge the next day.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast. Use two sheets if you need to.
  • The tahini dressing will thicken as it sits, so whisk in a splash of warm water before serving if you made it ahead.
  • Taste the farro before draining. If it's still chewy in a hard way, give it another five minutes.
03 -
  • Roast the vegetables on the top rack of the oven for even more caramelization and crispy edges.
  • Double the dressing recipe and keep it in the fridge. It's incredible on grain salads, roasted carrots, or even as a dip for pita.
  • If you're short on time, use pre-cut vegetables from the store. It cuts your prep time in half and the result is just as delicious.
Go Back