Mediterranean Farro Bowl with Roasted Vegetables
Craving a bowl that’s both nutritious and packed with flavor? This Mediterranean Farro Bowl with Roasted Vegetables is the answer. With its rice & grain-based foundation, it's a satisfying dish that can be enjoyed as a main or side. The roasted veggies and chewy farro come together with a tangy balsamic dressing for a wholesome meal you'll love.
Ingredients
- 1 cup farro, rinsed
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
- Feta cheese for topping (optional)
Instructions
- Cook the Farro: In a medium saucepan, combine the farro and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender. Drain any excess liquid if necessary.
- Roast the Vegetables: Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced bell pepper, zucchini, yellow squash, and cherry tomatoes with olive oil, salt, pepper, and dried oregano. Spread them out in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
- Assemble the Bowl: In a large bowl, combine the cooked farro with the roasted vegetables. Drizzle with balsamic vinegar and toss to combine. Garnish with fresh parsley and feta cheese if desired.
- Serve: Enjoy the bowl warm or at room temperature. It's a perfect meal prep option as it keeps well in the fridge for leftovers.
Cook’s tips
- Rinse farro thoroughly before cooking to remove any bitterness and excess starch.
- Spread the vegetables in a single layer on the baking sheet to ensure even roasting and caramelization.
- Let the farro cool slightly before tossing with the vegetables to prevent wilting the fresh herbs.
- Add feta cheese just before serving to keep it creamy and avoid melting into the bowl.
- Use a large baking sheet or roast in two batches if needed to avoid steaming the vegetables.
Substitutions
- Use quinoa or brown rice instead of farro for a gluten-free or quicker-cooking option.
- Swap zucchini and yellow squash for eggplant, asparagus, or broccoli.
- Replace balsamic vinegar with lemon juice or red wine vinegar for a brighter flavor.
- Add chickpeas or white beans for extra protein and heartiness.
- Substitute feta with goat cheese, halloumi, or omit for a dairy-free version.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold as a salad. For best texture, keep the feta separate and add just before eating.
Frequently asked questions
Can I make this ahead of time?
Yes, this is perfect for meal prep. Cook the farro and roast the vegetables, then store them separately. Assemble and drizzle with balsamic when ready to eat.
Is farro gluten-free?
No, farro is a type of wheat and contains gluten. For a gluten-free version, substitute with quinoa or brown rice.
Can I use frozen vegetables?
Yes, but thaw and pat them dry before roasting to avoid excess moisture and ensure they caramelize properly.
Do I need to peel the zucchini?
No, the skin is edible and adds color and texture. Just give it a good wash before dicing.
