Farro Vegetable Bowl
Nutty, chewy farro topped with a colorful mix of roasted vegetables and a bright lemon dressing. This hearty grain bowl comes together in under an hour and works equally well as a warm dinner or a room-temperature lunch the next day.
For 4 servings
- prep
Preheat oven and prep the vegetables.
1.Preheat oven to 425°F (220°C).2.Chop zucchini into half-moons, bell peppers into chunks, and cut red onion into wedges.3.Halve the cherry tomatoes.4.Toss all vegetables on a large baking sheet with 2 tbsp olive oil, 1 pinch salt, and the dried oregano.TIPSpread vegetables in a single layer with space between pieces — overcrowding steams them instead of roasting. - roast · ~30 min
Roast the vegetables.
Roast on the center rack for 25-30 minutes, stirring once halfway, until the vegetables are tender and the tomatoes have softened and released their juices.
TIPWait for the edges to char slightly — that caramelization is where the flavor lives. - boil · ~22 min
Cook the farro.
1.While vegetables roast, bring a medium saucepan of water to a rolling boil over high heat.2.Add 0.25 tsp salt and the rinsed farro.3.Boil uncovered for 18-22 minutes until the grains are tender but still chewy.TIPPearled farro cooks faster — start checking at 18 minutes. You want a pleasant chew, not mush. - prep · ~1 min
Drain the farro and wilt the spinach.
Drain the cooked farro in a fine-mesh sieve. Return the empty saucepan to low heat, add the drained farro, and stir in the chopped spinach until it just wilts from the residual warmth — about 1 minute.
- mix
Make the lemon dressing.
In a small bowl, whisk together the minced garlic with 1 tbsp olive oil, the lemon juice, and the remaining salt and pepper.
TIPThis is a punchy dressing — taste and adjust lemon or salt before adding to the bowl. - assemble
Toss everything together.
Combine the farro-spinach mixture with the roasted vegetables in a large bowl. Pour the lemon dressing over everything and toss gently to coat.
- garnish
Finish with crumbled feta and serve.
Divide into bowls and top each serving with crumbled feta cheese. Serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Spread vegetables in a single layer with space between pieces to encourage caramelization, not steaming.
- 2Roast until the edges of the vegetables are lightly charred — that browning adds deep, savory flavor.
- 3Check pearled farro at 18 minutes; you want a tender but distinctly chewy bite, not mushy.
- 4Wilt the spinach in the warm saucepan with the drained farro to keep it bright and save a dish.
- 5Make the lemon dressing while the vegetables roast so the garlic mellows slightly before serving.
- 6This bowl keeps well in the fridge for up to 4 days — store dressing separately to prevent sogginess.
Adapt it for your goals.
Vegan
Omit the feta cheese entirely or swap it for a sprinkle of toasted pine nuts or a dollop of vegan cashew cream for richness. The dish remains hearty and satisfying.
high proteinHigh-protein
Add a handful of cooked chickpeas or white beans to the roasting pan during the last 10 minutes. They'll crisp slightly and boost the protein content without changing the Mediterranean character.
low oilLow-oil
Reduce olive oil to 1 tablespoon for the vegetables, using a light spritz or silicone brush. Replace the dressing with extra lemon juice and a splash of vegetable broth to keep it moist and tangy.
Why this is on our healthy list.
Rich in Fiber
Farro is a whole grain packed with soluble and insoluble fiber, supporting healthy digestion and keeping you fuller for longer.
Packed with Antioxidants
Cherry tomatoes, bell peppers, and zucchini provide vitamins C and A, plus lycopene and beta-carotene that help fight oxidative stress.
Good Source of Plant-Based Iron
Spinach contributes iron, and the vitamin C in the lemon dressing enhances its absorption.
Low in Saturated Fat
This bowl uses olive oil as its primary fat, which is rich in heart-healthy monounsaturated fats and free of cholesterol.
Frequently asked questions
Yes. Pearl barley, spelt, or brown rice work well. Adjust the cooking time and water ratio according to your chosen grain's package instructions.
