Why You’ll Love This Roasted Vegetable and Farro Bowl

• It’s a texture dream. You get the delightful chew of farro, the tender-crisp bite of roasted veggies, and the creamy drizzle of dressing all in one forkful. It’s a party in your mouth that never gets boring.
• It’s a meal-prep superstar. Every component can be made ahead of time. Roast the veggies and cook the farro on a Sunday, and you’ve got lunches or quick dinners sorted for days. The flavors actually improve as they mingle in the fridge.
• It’s endlessly adaptable. Not a fan of sweet potato? Use butternut squash. No farro? Quinoa or brown rice work beautifully. This recipe is a template for creativity, encouraging you to use what you have and love.
• It feels indulgent yet is wonderfully wholesome. The rich, savory notes from the roasted vegetables and the luxurious tahini dressing make this bowl feel like a treat, while the whole grains and veggies keep it balanced and energizing.

Ingredients & Tools

• 1 cup semi-pearled farro
• 1 large sweet potato, peeled and cubed (about 1-inch cubes)
• 1 large red bell pepper, chopped
• 1 medium red onion, cut into wedges
• 1 small head of broccoli, cut into florets
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Sea salt and freshly ground black pepper to taste
• 1/4 cup tahini
• Juice of 1 large lemon (about 3 tablespoons)
• 1 tablespoon maple syrup or honey
• 1-2 tablespoons warm water, to thin the dressing
• For serving: fresh parsley, crumbled feta cheese (optional), and toasted pumpkin seeds.

Tools: A large baking sheet, a medium saucepan, a small bowl for dressing, and a fine-mesh strainer.

The quality of your tahini really makes a difference here—look for one made from 100% sesame seeds with a runny, pourable consistency. And don’t skip the smoked paprika; it gives the vegetables a subtle, smoky depth that’s just incredible.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Semi-pearled vs. whole farro. Semi-pearled farro has had some of the bran removed, which means it cooks faster and is a bit less chewy than whole farro. It’s my preference for this recipe as it provides a pleasant texture without being too tough. If you only have whole farro, just extend the cooking time by about 10-15 minutes.
• Cut your vegetables uniformly. This is the secret to even roasting. Aim for 1-inch pieces so everything cooks at the same rate. Nobody wants a burnt piece of onion next to a hard piece of sweet potato!
• Don’t crowd the pan! If your baking sheet looks packed, use two. Overcrowding steams the vegetables instead of roasting them, and you’ll miss out on those beautiful, caramelized edges we’re after. A little space goes a long way.
• Tahini can be stubborn. If your tahini dressing seizes up and looks grainy when you add the lemon juice, don’t panic. Just keep whisking and slowly add the warm water. It will magically transform into a smooth, creamy emulsion.

How to Make Roasted Vegetable and Farro Bowl

Serving Suggestions

Complementary Dishes

• A simple arugula salad with a lemon vinaigrette — The peppery bite of arugula provides a fresh, light counterpoint to the hearty, warm bowl.
• Pan-seared lemon garlic shrimp or chicken — For those days when you need an extra protein boost, these simple additions integrate seamlessly with the existing flavors.
• Warm, crusty bread for dipping — Absolutely non-negotiable for mopping up every last drop of that delicious tahini dressing left at the bottom of the bowl.

Drinks

• A crisp Sauvignon Blanc or Pinot Grigio — The bright acidity in these wines cuts through the richness of the tahini and complements the lemony notes beautifully.
• A chilled glass of sparkling water with lemon — The ultimate refreshing, non-alcoholic option that cleanses the palate between bites.
• A light-bodied, citrusy IPA — The hoppy, grapefruit-like flavors in the beer are a fantastic match for the smoky, savory vegetables.

Something Sweet

• Dark chocolate-covered orange slices — The dark chocolate and citrus are a classic, elegant finish that doesn’t feel too heavy after such a wholesome meal.
• A simple berry crumble — The tartness of the berries feels like a natural progression from the tangy dressing, and the oat topping echoes the graininess of the farro.
• Lemon sorbet — Incredibly refreshing and light, it amplifies the citrus theme of the meal and leaves you feeling perfectly satisfied.

Top Mistakes to Avoid

• Mistake: Underseasoning the vegetables before roasting. Salt is crucial for drawing out moisture and enhancing the natural sweetness of the veggies as they caramelize. Don’t be shy! Season them well before they go into the oven.
• Mistake: Skipping the farro rinse. Farro can have a bit of dusty residue. Giving it a quick rinse ensures your final dish isn’t cloudy or gritty. It’s a small step with a big impact.
• Mistake: Adding the dressing to the entire batch before storing. If you’re meal-prepping, keep the dressing separate and add it just before eating. Otherwise, the farro and veggies will absorb all the moisture and become soggy.
• Mistake: Overcooking the farro into mush. Start tasting it at the 25-minute mark. You want a definite bite to it—al dente, like pasta. It will continue to soften a bit as it sits.

Expert Tips

• Tip: Massage your kale. If you want to add some leafy greens, thinly slice kale and toss it with a tiny bit of the dressing before assembling. Massaging it for a minute softens the tough fibers and makes it deliciously tender.
• Tip: Roast your seeds. Toasting the pumpkin seeds (or sunflower seeds) in a dry skillet for a few minutes until they pop and become fragrant adds a whole new dimension of nutty flavor and crunch.
• Tip: Add an herby punch. While parsley is great, don’t overlook other soft herbs. A handful of chopped fresh dill or mint stirred into the farro just before serving adds a wonderful, bright freshness.
• Tip: Get creative with roasting times. If using vegetables with very different cooking times (like delicate asparagus and dense potatoes), add them to the sheet pan in stages. Start with the longer-cooking veggies and add the quicker-cooking ones halfway through.

FAQs

Can I make this bowl gluten-free?
Absolutely! Farro is a type of wheat, so it does contain gluten. For a gluten-free version, simply swap it out for an equal amount of cooked quinoa, brown rice, or even certified gluten-free oats. The method for the roasted vegetables and dressing remains exactly the same, so you can easily adapt this to your dietary needs.

How long do the leftovers keep?
The components keep wonderfully for about 4 days in airtight containers in the fridge. The key, as mentioned, is to store the dressing separately from the farro and vegetable mix. When you’re ready to eat, you can enjoy the bowl cold, at room temperature, or gently reheat the farro and veggie mix before adding the cold dressing.

My tahini dressing is too bitter. What happened?
This usually comes down to the tahini itself. Some brands, especially those made from unhulled sesame seeds, can have a more pronounced bitterness. The lemon juice and maple syrup are there to balance it. If it’s still too bitter for your taste, try adding a touch more maple syrup or a tiny pinch of salt. Next time, look for a tahini made from hulled sesame seeds, which tends to be milder and creamier.

Can I use frozen vegetables?
You can, but the results will be different. Frozen vegetables release a lot of water as they thaw, which can prevent proper browning and lead to steaming. If you must use frozen, don’t thaw them first. Toss them still frozen with oil and spices, and spread them on a parchment-lined baking sheet. They might need a few extra minutes in the oven, but they won’t get as crispy as fresh.

What other vegetables work well here?
Oh, so many! This recipe is a canvas. Think cauliflower florets, cubed zucchini or summer squash, cherry tomatoes (they burst and create a lovely jammy effect), sliced carrots, or even Brussels sprouts halved. The trick is to choose veggies that roast well and have flavors that complement the smoky paprika and tangy dressing.