Farro and Roasted Vegetable Grain Bowl
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.
A hearty farro grain bowl with roasted vegetables and a zesty lemon vinaigrette.
Nutrition per serving
Ingredients
Base
Vegetables
Cooking
Dressing
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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