Farro Bowl

This Farro Bowl is hearty, bright, and satisfying, with chewy grains, caramelized roasted vegetables, salty feta, and a creamy lemon tahini drizzle. It is a balanced beginner-friendly meal that tastes fresh and substantial without feeling heavy.

Nutrition · per serving

551kcal

18gProtein

58gCarbs

28gFat

12gFiber

2 servings

Ingredients

17 items

Farro base

pearled farro160 g

water500 ml

fine salt3 g

Roasted vegetables

zucchini200 g

red bell pepper150 g

red onion100 g

olive oil20 ml

fine salt2 g

black pepper1 g

Lemon tahini dressing

tahini40 g

lemon juice30 ml

garlic1 small clove, 4 g, finely grated

water30 ml

fine salt1 g

To finish

feta60 g

flat-leaf parsley10 g, chopped

lemon zest1 tsp, from 1 lemon

Tips

•Using pearled farro is the key to keeping this bowl within 30 minutes; semi-pearled or whole farro will take longer.
•For deeper browning, preheat the roasting tray in the oven for a few minutes before adding the vegetables.
•If you like extra tang, add an extra squeeze of lemon at the table.
•This bowl also works well for meal prep; keep the dressing separate until serving for the freshest texture.

Steps

1
Preheat the oven to 230C. Rinse the pearled farro under cold water. Cut the zucchini into half-moons, the red bell pepper into bite-size pieces, and the red onion into wedges so they roast in the same time window.
160 g pearled farro200 g zucchini150 g red bell pepper100 g red onion
2
Spread the zucchini, red bell pepper, and red onion on a large tray. Toss with olive oil, fine salt, and black pepper, then roast for 18-20 minutes, turning once halfway, until the edges are browned and the vegetables are tender but not collapsed.
200 g zucchini150 g red bell pepper100 g red onion20 ml olive oil2 g fine salt1 g black pepper
3
While the vegetables roast, combine the pearled farro, water, and fine salt in a saucepan. Bring to a boil, then reduce to a lively simmer and cook for 15-18 minutes until the grains are tender with a slight chew. Drain any excess water if needed.
160 g pearled farro500 ml water3 g fine salt
4
Make the dressing by whisking tahini, lemon juice, grated garlic, water, and fine salt until smooth and pourable. If it tightens up, whisk in a teaspoon or two more water. The finished dressing should coat a spoon but still drizzle easily.
40 g tahini30 ml lemon juice1 small clove, 4 g, finely grated garlic30 ml water1 g fine salt
5
Let the farro stand for 2 minutes after draining so excess steam escapes; this keeps the bowl fluffy rather than wet. Divide the farro between 2 bowls and top with the roasted vegetables.
6
Crumble the feta over the bowls, drizzle with the lemon tahini dressing, and finish with chopped flat-leaf parsley and lemon zest. Serve warm or at room temperature.
60 g feta10 g, chopped flat-leaf parsley1 tsp, from 1 lemon lemon zest

Origin & History

Grain bowls became especially popular in the United States as a flexible, health-forward meal built from whole grains, vegetables, and flavorful sauces. This version reflects modern American home cooking, combining Mediterranean pantry staples like farro, feta, lemon, and tahini into an easy weeknight dish.

american farro vegetarian grain-bowl roasted-vegetables weeknight

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Steps

Preheat the oven to 230C. Rinse the pearled farro under cold water. Cut the zucchini into half-moons, the red bell pepper into bite-size pieces, and the red onion into wedges so they roast in the same time window.

160 g pearled farro200 g zucchini150 g red bell pepper100 g red onion

Spread the zucchini, red bell pepper, and red onion on a large tray. Toss with olive oil, fine salt, and black pepper, then roast for 18-20 minutes, turning once halfway, until the edges are browned and the vegetables are tender but not collapsed.

200 g zucchini150 g red bell pepper100 g red onion20 ml olive oil2 g fine salt1 g black pepper

While the vegetables roast, combine the pearled farro, water, and fine salt in a saucepan. Bring to a boil, then reduce to a lively simmer and cook for 15-18 minutes until the grains are tender with a slight chew. Drain any excess water if needed.

160 g pearled farro500 ml water3 g fine salt

Make the dressing by whisking tahini, lemon juice, grated garlic, water, and fine salt until smooth and pourable. If it tightens up, whisk in a teaspoon or two more water. The finished dressing should coat a spoon but still drizzle easily.

40 g tahini30 ml lemon juice1 small clove, 4 g, finely grated garlic30 ml water1 g fine salt

Let the farro stand for 2 minutes after draining so excess steam escapes; this keeps the bowl fluffy rather than wet. Divide the farro between 2 bowls and top with the roasted vegetables.

Crumble the feta over the bowls, drizzle with the lemon tahini dressing, and finish with chopped flat-leaf parsley and lemon zest. Serve warm or at room temperature.

60 g feta10 g, chopped flat-leaf parsley1 tsp, from 1 lemon lemon zest

Origin & History