Farro Roasted Veg Bowl
Farro topped with roasted root vegetables, kale, and yogurt-tahini drizzle.
For 1 serving
4 steps. 30 minutes total.
- 1
Step 1
- a.Bring a large pot of water to a boil.
- b.Add the dry farro and reduce heat to a simmer.
- c.Cook for 25 minutes until chewy but tender.
- d.Drain thoroughly and set aside.
- 2
Step 2
TIPCut the vegetables into uniform sizes to ensure they roast at the same rate. - 3
Step 3
TIPMassaging the kale removes the bitter edge and makes it much easier to digest. - 4
Step 4
- a.Whisk the Greek yogurt, tahini, lemon juice, and a splash of water until smooth.
- b.Divide the cooked farro, roasted vegetables, and massaged kale into bowls.
- c.Drizzle the yogurt-tahini sauce over the top before serving.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the dry farro in a dry pan for 3 minutes before boiling to bring out a deeper, nuttier flavor.
- 2If the tahini sauce is too thick, add water one teaspoon at a time until it reaches a drizzling consistency.
- 3Use a parchment-lined baking sheet for the vegetables to prevent sticking and make cleanup easier.
Adapt it for your goals.
Vegan
Replace the Greek yogurt with a dairy-free almond or soy-based unsweetened yogurt.
low sodiumLow sodium
Omit the salt and increase the smoked paprika and lemon juice to maintain a bold flavor profile.
spicierSpicier
Add a half teaspoon of red pepper flakes or a dash of harissa paste to the roasted vegetable toss.
Why this is on our healthy list.
High Fiber for Digestion
Farro and kale provide significant dietary fiber to support gut health and satiety.
Rich in Beta-Carotene
Sweet potatoes and carrots offer high levels of Vitamin A for eye health and immunity.
Heart-Healthy Fats
Tahini and olive oil provide monounsaturated fats that support cardiovascular wellness.
Frequently asked questions
Yes, this bowl is a complete meal featuring complex carbohydrates, plant-based protein, and a wide array of vitamins from the root vegetables.