Hearty Roasted Vegetable Farro (Printable Version)

A bowl packed with roasted vegetables, nutty farro, and lemon-tahini dressing for satisfying meals.

# What You’ll Need:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, diced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 cup broccoli florets
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Dressing

14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice (about 1 lemon)
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons warm water, plus more as needed
18 - 1 small garlic clove, minced
19 - 1/4 teaspoon salt

→ Toppings

20 - 1/4 cup chopped fresh parsley
21 - 2 tablespoons toasted pumpkin seeds (pepitas)
22 - Lemon wedges, for serving (optional)

# Method:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Bring 3 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add farro, reduce heat, and simmer uncovered for 25 to 30 minutes until tender. Drain excess water and set aside.
03 - Arrange sweet potato, red bell pepper, zucchini, red onion, and broccoli on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and black pepper. Toss to coat evenly.
04 - Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until golden and tender.
05 - Whisk tahini, lemon juice, maple syrup or honey, warm water, minced garlic, and salt in a small bowl until smooth. Add more water to adjust consistency as needed.
06 - Divide cooked farro evenly among four bowls. Top with roasted vegetables.
07 - Drizzle lemon-tahini dressing over each bowl. Garnish with fresh parsley, toasted pumpkin seeds, and lemon wedges if desired. Serve warm or at room temperature.

# Expert Hints:

01 -
  • Everything roasts on one sheet while the farro bubbles away, so you can actually sit down for ten minutes.
  • The lemon-tahini dressing is the kind of thing you'll start putting on everything—salads, wraps, leftover rice.
  • It tastes just as good cold the next day, which means lunch is already handled.
02 -
  • If your vegetables are soggy instead of crispy, your oven wasn't hot enough or you crowded the pan—give them space to breathe.
  • Tahini can seize up when you add lemon juice; whisk in the warm water slowly and it'll smooth out into silk.
  • Farro keeps cooking a bit after you drain it, so pull it off just before it's perfectly tender.
03 -
  • Cut the sweet potato smaller than the other vegetables since it takes longest to cook—about half-inch cubes work best.
  • Make a double batch of the dressing and keep it in a jar; it lasts a week and transforms boring leftovers into something you'll actually want to eat.
  • If you're meal prepping, store the dressing separately so the grains don't get soggy.
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