Save I threw this together on a Sunday when my fridge was a chaotic mix of half-used vegetables and good intentions. The farro had been sitting in my pantry for months, and I honestly wasn't sure what to do with it until I dumped everything onto a sheet pan and let the oven work its magic. The smell of smoked paprika and caramelizing sweet potatoes filled the kitchen, and suddenly it felt less like using up leftovers and more like I knew what I was doing all along.
I made this for a friend who was going through a rough week, and she texted me later that night asking for the recipe. She said it was the first thing in days that made her feel taken care of without being heavy or complicated. That's when I realized this bowl wasn't just food, it was the kind of dish that quietly shows up for people.
Ingredients
- Farro: This chewy, nutty grain holds up beautifully and doesn't turn mushy like some grains do, just rinse it well to remove any dust.
- Sweet potato: Cubing it small helps it roast faster and get those crispy caramelized edges that make the whole bowl worthwhile.
- Red bell pepper: It adds a natural sweetness that balances the earthiness of the other vegetables.
- Zucchini: Slice it thick so it doesn't turn to mush in the oven, you want some texture left.
- Red onion: It gets soft and slightly sweet when roasted, almost jammy if you're lucky.
- Broccoli florets: These get crispy at the tips and stay tender at the stems, giving you two textures in one bite.
- Olive oil: Don't skimp here, it's what helps everything caramelize and keeps the vegetables from drying out.
- Smoked paprika: This is the secret that makes people ask what you did differently, it adds depth without being spicy.
- Ground cumin: Just enough to give a warm, earthy undertone that ties everything together.
- Tahini: The backbone of the dressing, make sure it's well-stirred because it separates in the jar.
- Lemon juice: Freshly squeezed makes all the difference, it brightens the whole bowl.
- Maple syrup: A tiny bit of sweetness rounds out the tanginess and makes the dressing crave-worthy.
- Garlic: One small clove is enough, any more and it starts to overpower the delicate balance.
- Parsley: Fresh and bright, it's the final touch that makes the bowl look like you tried.
- Pumpkin seeds: Toasting them for a few minutes brings out a nutty crunch that's completely addictive.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup is a breeze.
- Cook the farro:
- Boil the water with salt, add the farro, then lower the heat and let it simmer until tender and chewy, about 25 to 30 minutes. Drain off any leftover water and set it aside to cool slightly.
- Prep the vegetables:
- Toss all your chopped vegetables on the baking sheet with olive oil and spices, making sure every piece gets coated. Spread them out in a single layer so they roast instead of steam.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring halfway through so everything browns evenly. You'll know they're done when the edges are crispy and caramelized.
- Whisk the dressing:
- Combine tahini, lemon juice, maple syrup, warm water, garlic, and salt in a small bowl and whisk until smooth and pourable. Add more water if it's too thick, you want it to drizzle easily.
- Build the bowls:
- Divide the farro among four bowls and pile the roasted vegetables on top. Drizzle generously with the lemon-tahini dressing, then sprinkle with parsley, pumpkin seeds, and a lemon wedge if you like.
Save One evening I packed this into containers for the week ahead, and by Wednesday I was genuinely excited to eat it again. It had become one of those meals that didn't feel like meal prep, it felt like something I actually wanted. That's rare, and that's why this bowl has earned a permanent spot in my rotation.
Making It Your Own
I've swapped farro for quinoa when I needed it gluten-free, and I've added crumbled feta when I wanted something richer. Sometimes I toss in roasted chickpeas for extra protein, or I'll use whatever vegetables are starting to look sad in the crisper drawer. The dressing stays the same, and that's really all that matters.
Storage and Reheating
This keeps in the fridge for up to four days, and I actually prefer it cold the next day when the flavors have had time to settle. If you want it warm, just reheat the farro and vegetables separately in the microwave and add the dressing after. The dressing can be made ahead and stored in a jar for up to a week, just give it a good shake before using.
What to Serve Alongside
Honestly, this bowl is a complete meal on its own, but sometimes I'll serve it with warm pita or a simple side salad if I'm feeding more people. A glass of crisp white wine or sparkling water with lemon fits the mood perfectly.
- Try adding a soft-boiled egg on top for extra richness and protein.
- A handful of arugula tossed in at the end adds a peppery bite.
- If you like heat, a drizzle of harissa or chili oil takes it to another level.
Save This bowl has become my answer to the question of what to make when I want something nourishing but not fussy. It's the kind of recipe that takes care of you without asking for much in return.
Recipe FAQs
- → What is the best grain to use in this bowl?
Farro is preferred for its nutty flavor and chewy texture, but quinoa can be used as a gluten-free alternative.
- → How should I roast the vegetables evenly?
Cut vegetables into similar-sized pieces and toss them well with olive oil and spices before roasting at 425°F, stirring halfway through.
- → Can I adjust the dressing for different tastes?
Yes, the lemon-tahini dressing can be thinned with water and sweetened with maple syrup or honey. Adding chili flakes can add heat.
- → What toppings complement this dish well?
Toasted pumpkin seeds add crunch, while fresh parsley brings brightness. Lemon wedges offer an extra citrus zing if desired.
- → How can I make this dish more protein-rich?
Consider adding feta cheese or a soft-boiled egg, keeping in mind any dairy or egg allergies.