Save I threw this bowl together on a Sunday when my fridge was half-empty and I needed something that felt like a real meal. The farro had been sitting in my pantry for months, and I had a pile of random vegetables that needed using. What came out of the oven that day surprised me—it tasted intentional, like something I'd order at a café. Now it's my go-to whenever I want something filling that doesn't require a recipe.
The first time I made this for friends, I panicked because I forgot to buy lettuce. I just piled everything into bowls and drizzled the dressing over the top, and everyone went quiet while they ate. One person asked for the recipe before she even finished her bowl. That's when I realized this dish didn't need anything extra—it was already enough.
Ingredients
- Farro: This grain has a firm bite and doesn't turn mushy, even when you reheat it. Rinse it first to get rid of any dust.
- Sweet potato: It caramelizes beautifully in the oven and adds a subtle sweetness that balances the tangy dressing.
- Red bell pepper: Roasting brings out its natural sugar, and the edges get a little charred and smoky.
- Zucchini: It softens quickly, so don't slice it too thin or it'll disappear into the pan.
- Red onion: The sharpness mellows completely when roasted, leaving behind something almost sweet.
- Broccoli florets: The tips get crispy and the stems stay tender—my favorite part of the whole bowl.
- Olive oil: Use enough to coat everything lightly so the vegetables brown instead of steam.
- Smoked paprika: This adds a deep, warm flavor that makes the vegetables taste more complex.
- Cumin: Just a little bit gives the whole dish an earthy backbone.
- Tahini: The base of the dressing—it's rich and nutty and transforms with just lemon and water.
- Lemon juice: Freshly squeezed is worth it here; it wakes up everything on the plate.
- Maple syrup: A touch of sweetness rounds out the dressing and keeps it from tasting too sharp.
- Garlic: One small clove is enough to add bite without overpowering the tahini.
- Parsley: It adds a fresh, grassy note that cuts through the richness.
- Pumpkin seeds: Toasting them for a few minutes makes them crunchy and slightly nutty.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large baking sheet with parchment paper. This keeps the vegetables from sticking and makes cleanup easier later.
- Cook the farro:
- Bring the water and salt to a boil, add the farro, then lower the heat and let it simmer uncovered for 25 to 30 minutes. It should be tender but still have a slight chew—drain any extra water when it's done.
- Season the vegetables:
- Toss the sweet potato, bell pepper, zucchini, onion, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper on the baking sheet. Make sure everything is coated evenly so it roasts instead of drying out.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring once halfway through. The vegetables should be tender with crispy, caramelized edges.
- Make the dressing:
- Whisk together tahini, lemon juice, maple syrup, warm water, garlic, and salt in a small bowl until it's smooth and pourable. Add more water if it's too thick—it should drizzle easily.
- Assemble the bowls:
- Divide the farro among four bowls and top with the roasted vegetables. Drizzle the dressing over everything, then sprinkle with parsley and pumpkin seeds.
Save I started packing this in jars for work lunches, and it became the thing my coworkers would ask about. One of them started making her own version with carrots and chickpeas. It felt good knowing something I made in my own kitchen on a lazy Sunday could spread like that, just because it tasted real.
How to Store and Reheat
Keep the components separate if you're meal prepping—store the farro, roasted vegetables, and dressing in different containers in the fridge for up to four days. When you're ready to eat, you can reheat the grains and vegetables together in the microwave or enjoy them cold. The dressing stays good for about a week and might thicken in the fridge, so just stir in a spoonful of water to loosen it up again.
Swaps and Variations
If you don't have farro, quinoa or brown rice work just as well, and they cook faster too. You can swap the vegetables for whatever's in season—butternut squash and Brussels sprouts are incredible in the fall, and asparagus or snap peas are perfect in spring. For extra protein, toss in a can of drained chickpeas with the vegetables before roasting, or top each bowl with a jammy soft-boiled egg.
What to Serve Alongside
This bowl is filling on its own, but it pairs beautifully with warm pita bread or a simple cucumber and tomato salad. If you want something heartier, serve it next to grilled chicken or baked falafel. A glass of crisp white wine or sparkling water with lemon makes it feel like a real sit-down meal.
- Warm pita or flatbread for scooping.
- A side of hummus or baba ganoush.
- A light green salad with lemon vinaigrette.
Save This bowl has become one of those recipes I don't really think about anymore—I just make it when I need something easy and good. It's the kind of meal that feels like taking care of yourself without any fuss.