Hearty Roasted Vegetable Farro (Print Version)

A wholesome bowl combining roasted veggies, farro grain, and lemon-tahini dressing, ideal for a light yet filling meal.

# 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 (about 1 lemon)
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons warm water (more if 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)

# How to Prepare:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Bring 3 cups of water and 1/2 teaspoon salt to a boil in a saucepan. Add 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 prepared baking sheet. Drizzle with olive oil and sprinkle smoked paprika, ground cumin, salt, and black pepper. Toss to coat evenly.
04 - Roast the 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. Adjust water quantity for desired consistency.
06 - Divide cooked farro evenly among four bowls and top with the roasted vegetables.
07 - Drizzle lemon-tahini dressing over each bowl. Garnish with chopped parsley, toasted pumpkin seeds, and lemon wedges if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It uses whatever vegetables you have on hand, so nothing goes to waste.
  • The tahini dressing is creamy and bright without any dairy, and it makes everything taste better.
  • Farro has this chewy, nutty texture that keeps you full way longer than rice.
  • You can eat it warm right away or cold the next day straight from the fridge.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the ones on the edges will burn while the center stays pale.
  • The tahini dressing will seize up at first when you add the lemon juice, but keep whisking and adding water—it'll smooth out.
  • Taste the farro before draining it; if it's still hard in the center, give it another 5 minutes.
03 -
  • Toast your pumpkin seeds in a dry skillet for 3 to 4 minutes—they'll smell nutty and turn golden, and the flavor is so much better.
  • If your tahini is thick and grainy, stir it well before measuring or it won't blend smoothly into the dressing.
  • Roast your vegetables on the top rack of the oven for extra caramelization and color.
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