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Amazing 3-Step Roasted Vegetable and Farro Grain Bowl

Roasted Vegetable and Farro Grain Bowl
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Create a bright and satisfying Roasted Vegetable and Farro Grain Bowl. This recipe brings the joy of Sunday cooking into your everyday meal, combining hearty farro with perfectly roasted seasonal vegetables over fresh greens.

Ingredients

Scale
  • 1 cup farro, rinsed
  • 3 cups vegetable broth or water
  • 1 head broccoli, cut into florets
  • 2 bell peppers (any color), chopped
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens (spinach, arugula)
  • 1/4 cup lemon vinaigrette, for dressing
  • Optional: 1/4 cup crumbled feta or toasted nuts

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine broccoli, bell peppers, red onion, and cherry tomatoes on a baking sheet.
  3. Drizzle vegetables with olive oil, oregano, salt, and pepper. Toss to coat evenly.
  4. Roast for 20 to 25 minutes, stirring halfway, until tender and slightly caramelized.
  5. While vegetables roast, cook the farro. Combine rinsed farro and broth/water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until tender and liquid is absorbed. Drain any excess liquid.
  6. To assemble the bowls, divide the mixed greens among serving bowls.
  7. Top the greens with a portion of the cooked farro.
  8. Arrange the warm roasted vegetables over the farro.
  9. Drizzle with lemon vinaigrette. Add feta or nuts, if using. Serve immediately and enjoy that Sunday Flavor!

Notes

  • You can substitute farro with quinoa or brown rice for a different texture.
  • Feel free to swap vegetables based on what is in season at your local market.
  • Make the farro ahead of time to speed up weeknight assembly.
  • Taste your vinaigrette before dressing; adjust lemon or salt as needed.

Nutrition

Find it online: https://sundayflavor.com/roasted-vegetable-and-farro-grain-bowl/