Hearty Roasted Vegetable Farro (Printable version)

Nourishing bowl of roasted veggies, nutty farro, and tangy lemon-tahini dressing for any meal.

# Needed ingredients:

→ 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 (adjust as 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 make it:

01 - Set 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 rinsed farro, reduce heat, and simmer uncovered for 25 to 30 minutes until tender. Drain excess water and keep aside.
03 - Place cubed sweet potato, diced red bell pepper, sliced zucchini, sliced red onion, and broccoli florets on the lined baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, ground cumin, salt, and black pepper. Toss thoroughly 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. Add additional water to reach desired consistency.
06 - Divide cooked farro evenly among four serving bowls. Top each with the roasted vegetable mixture.
07 - Drizzle each bowl with the lemon-tahini dressing. Garnish with chopped parsley, toasted pumpkin seeds, and lemon wedges if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like you spent hours cooking, but most of the work happens in the oven while you clean up or sit down.
  • The lemon-tahini dressing is so good you'll want to put it on everything, and I mean everything.
  • You can swap the vegetables based on what's in your fridge, so it never gets boring.
  • It reheats beautifully, which means lunch is handled for days.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast—use two pans if you need to.
  • The dressing will thicken as it sits, so whisk in a little extra water before serving if it's been in the fridge.
  • Taste the farro before draining—it should be tender but still have a slight chew, not mushy.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat until they start to pop—it takes two minutes and makes a huge difference.
  • If your tahini is thick and grainy, stir it well before measuring, or warm the jar in hot water to loosen it up.
  • Make a double batch of the dressing and keep it in the fridge—it's perfect on salads, grain bowls, or even as a sandwich spread.
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