Save I threw this together on a Tuesday night when my fridge was half-empty and I was too tired to shop. What started as a scavenger hunt through the crisper drawer turned into one of those meals that made me put my fork down and actually pay attention. The sweetness of roasted vegetables against nutty farro, all pulled together with a creamy tahini drizzle—it felt like I'd ordered takeout from a place that actually cared. Now it's my go-to when I want something that tastes intentional without the fuss.
The first time I made this for friends, I panicked because I forgot to buy greens. But when I piled those caramelized vegetables over the farro and drizzled that golden dressing on top, nobody missed the kale. One friend scraped her bowl clean and asked if I'd been holding out on her. I wasn't—I'd just learned that roasting vegetables until they're actually brown, not sad and steamed, changes the whole game.
Ingredients
- Farro: This chewy, nutty grain holds up under all those roasted vegetables and soaks up the dressing without turning mushy—rinse it first to get rid of any dust.
- Sweet Potato: Cubes should be bite-sized and even so they caramelize at the same rate; I learned this after ending up with burnt edges and raw middles.
- Red Bell Pepper: Adds a pop of color and a hint of sweetness that balances the earthy cumin.
- Zucchini: Slice it thick or it'll disappear into mush; about half an inch works perfectly.
- Red Onion: Roasting mellows the sharpness into something sweet and jammy.
- Broccoli Florets: They get crispy little edges that are borderline addictive.
- Olive Oil: Don't skimp—it's what helps everything brown and stick to the spices.
- Smoked Paprika: This is the secret warmth in the background; regular paprika won't give you the same depth.
- Ground Cumin: Earthy and slightly citrusy, it makes the whole tray smell like a weekend.
- Tahini: The backbone of the dressing; make sure it's well-stirred because it separates in the jar.
- Lemon Juice: Freshly squeezed brightens everything and cuts through the richness.
- Maple Syrup: Just enough to round out the tang without making it sweet.
- Garlic Clove: Minced fine so it melts into the dressing instead of biting back.
- Fresh Parsley: Chopped at the last second for a grassy, bright finish.
- Toasted Pumpkin Seeds: A handful adds crunch and a nutty contrast to the soft grains.
Instructions
- Get the Oven Ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks. This high heat is what gives you those crispy, caramelized edges.
- Cook the Farro:
- Bring salted water to a boil, add the rinsed farro, then drop it to a simmer for about 25 minutes until it's tender with a slight chew. Drain any leftover water and let it sit while you finish the vegetables.
- Prep the Vegetables:
- Toss all your chopped vegetables on the baking sheet with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out in one layer—crowding them makes them steam instead of roast.
- Roast Until Golden:
- Slide the tray into the oven and roast for 25 to 30 minutes, stirring once halfway through. You want deep golden edges and tender centers.
- Mix the Dressing:
- Whisk tahini, lemon juice, maple syrup, warm water, garlic, and salt in a small bowl until smooth and pourable. If it's too thick, add water one tablespoon at a time.
- Build the Bowls:
- Divide the farro among four bowls and pile the roasted vegetables on top. Drizzle generously with the lemon-tahini dressing, then scatter parsley and pumpkin seeds over everything.
Save I started making extra dressing and keeping it in a jar in the fridge after my partner began sneaking spoonfuls straight from the bowl. Now it lives next to the hot sauce, and I've caught him drizzling it on toast, scrambled eggs, even plain cucumbers. It's become one of those quiet things that makes our kitchen feel like ours.
Make It Your Own
Swap farro for quinoa if you need it gluten-free, or use brown rice if that's what you have. I've done this with roasted carrots, Brussels sprouts, and even cauliflower depending on what looked good at the market. A soft-boiled egg or crumbled feta on top turns this into something more filling, and a pinch of chili flakes in the dressing wakes it up if you're in the mood for heat.
Storage and Reheating
This keeps well in the fridge for up to four days, and honestly, I prefer it cold for lunch straight out of the container. If you want it warm, reheat the farro and vegetables separately in the microwave or a skillet, then add fresh dressing and toppings. The dressing thickens in the fridge, so loosen it with a splash of water before drizzling.
Little Things That Help
Use a big enough baking sheet so the vegetables aren't touching—two sheets if you need to. Stir halfway through roasting or the bottoms will burn while the tops stay pale. Taste the dressing before you pour it and adjust the lemon or maple syrup to your mood.
- Toast the pumpkin seeds in a dry skillet for a minute until they smell nutty and start to pop.
- If your tahini is too thick to whisk, microwave it for ten seconds to loosen it up.
- Leftover roasted vegetables are perfect folded into scrambled eggs or tucked into a wrap the next morning.
Save This bowl taught me that cooking doesn't have to be complicated to feel like care. Sometimes it's just good ingredients, high heat, and a dressing that ties it all together.
Recipe FAQs
- → Can I substitute farro with other grains?
Yes, quinoa or barley can be used as alternatives for a gluten-free or different texture option.
- → How do I know when the vegetables are perfectly roasted?
Look for golden, tender vegetables that easily pierce with a fork and develop slightly caramelized edges.
- → What is the best way to store leftovers?
Keep leftover grains and roasted vegetables separate in airtight containers in the fridge for up to 3 days.
- → Can I adjust the dressing’s consistency?
Add more warm water gradually while whisking to thin the lemon-tahini dressing to your preferred consistency.
- → How to add extra protein to this bowl?
Include toppings like crumbled feta, soft-boiled eggs, or chickpeas to boost protein content.