americanfarrovegetariangrain-bowlroasted-vegetablesweeknight

Farro Bowl

Name: Farro Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 160 g pearled farro; 500 ml water; 3 g fine salt; 200 g zucchini; 150 g red bell pepper; 100 g red onion; 20 ml olive oil; 2 g fine salt; 1 g black pepper; 40 g tahini; 30 ml lemon juice; 1 small clove, 4 g, finely grated garlic; 30 ml water; 1 g fine salt; 60 g feta; 10 g, chopped flat-leaf parsley; 1 tsp, from 1 lemon lemon zest

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.

30 min

2 servings

551 kcal

American

Ingredients

Farro base

160 gpearled farro
500 mlwater
3 gfine salt

Roasted vegetables

200 gzucchini
150 gred bell pepper
100 gred onion
20 mlolive oil
2 gfine salt
1 gblack pepper

Lemon tahini dressing

40 gtahini
30 mllemon juice
1 small clove, 4 g, finely gratedgarlic
30 mlwater
1 gfine salt

To finish

60 gfeta
10 g, choppedflat-leaf parsley
1 tsp, from 1 lemonlemon zest

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

551 kcal

Calories

18g

Protein

58g

Carbs

28g

Fat

12g

Fiber

Notes

•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.

Background

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.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free