How to Make the Perfect Farro and Roasted Vegetable Grain Bowl
Mediterranean · Medium · 50 min · 4 servings
This satisfying grain bowl combines nutty farro with a colorful medley of oven-roasted vegetables and a bright lemon herb vinaigrette. It is a hearty and versatile meal that works equally well as a quick weeknight dinner or a make-ahead meal prep lunch.
Why this recipe works
This Farro and Roasted Vegetable Grain Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups dry farro rinsed
- 1 whole red bell pepper chopped
- 1 whole zucchini chopped
- 1 cup cherry tomatoes halved
- 3 tbsp olive oil divided
- 2 tbsp fresh lemon juice
Step by step instructions
Step 1: Cook the Farro
Place the rinsed farro in a pot with 4 cups of salted water and bring to a boil. Reduce heat and simmer for 25 to 30 minutes until tender but still pleasantly chewy, then drain any excess water.
Step 2: Roast the Vegetables
Toss the bell pepper, zucchini, and cherry tomatoes with 2 tablespoons of olive oil and season with salt, pepper, and dried oregano. Spread in a single layer on a baking sheet and roast at 210 degrees Celsius for 20 to 25 minutes.
Step 3: Make the Vinaigrette
Whisk together the remaining olive oil with lemon juice, a teaspoon of Dijon mustard, and a minced garlic clove in a small bowl. Season generously with salt and freshly cracked black pepper.
Step 4: Assemble and Dress
Divide the cooked farro into four bowls and top with the roasted vegetables arranged attractively over the grain. Drizzle the lemon vinaigrette over each bowl and top with crumbled feta if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- farro → pearl barley or wheat berries for a similar chewy texture
- lemon juice → red wine vinegar for a more robust tangy dressing
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcrowding the roasting pan which causes the vegetables to steam and turn soggy
- Undercooking the farro which leaves it too chewy and difficult to eat pleasantly
Nutrition facts
Per serving: 460 calories, 14g protein, 74g carbs, 13g fat, 11g fiber.
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