Vegetarian Power Bowl with Farro, Roasted Veggies & Feta

Name: Vegetarian Power Bowl with Farro, Roasted Veggies & Feta
Prep time: 3 min
Cook time: 3 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup farro; 2 cups vegetable broth or water; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 medium red onion, diced; 2 tablespoons olive oil; Salt and pepper to taste; 1/2 cup feta cheese, crumbled; Fresh parsley or basil for garnish

By Sophie Greene · 21 April 2025

3Prep min

3Cook min

45Total min

4Serves

MediterraneanCuisine

EasyDifficulty

Looking for a meal that packs a nutritional punch while being downright delicious? This Vegetarian Power Bowl featuring farro, roasted veggies, and feta is just what you need. It's a vibrant mix of textures and flavors that will leave you feeling energized and satisfied. Imagine a bowl filled with hearty farro, perfectly roasted seasonal vegetables, and a sprinkle of creamy feta cheese. This power bowl is not only good for you, but it’s also a feast for the eyes, making it a wonderful option for meal prep or a delightful lunch option. Wholesome and Nutritious Power Bowl Recipe This vegetarian power bowl is a delightful combination of nutty farro, roasted vegetables, and tangy feta cheese. Each bite is a balance of flavors; the farro offers a chewy texture, while the roasted veggies provide a sweet and savory contrast that's simply irresistible. Whether you're a vegetarian or just looking to add more plant-based meals to your rotation, this bowl is sure to become a favorite.

Ingredients

1 cup farro
2 cups vegetable broth or water
1 medium zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 medium red onion, diced
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup feta cheese, crumbled
Fresh parsley or basil for garnish

Instructions

Cook the Farro: Rinse the farro under cold water. In a saucepan, combine farro and vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until tender. Drain any excess liquid and set aside.
Roast the Vegetables: Preheat the oven to 425°F (220°C). On a baking sheet, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
Assemble the Bowl: In a large bowl, combine cooked farro and roasted vegetables. Toss gently to mix. Top with crumbled feta cheese and garnish with fresh herbs.
Serve: Divide the power bowl into serving dishes and enjoy warm or at room temperature.

Cook’s tips

Rinse the farro thoroughly before cooking to remove any bitterness.
Spread the vegetables in a single layer on the baking sheet to ensure even roasting and caramelization.
You can cook the farro and roast the veggies a day ahead; just reheat before assembling.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Substitutions

Use quinoa or brown rice instead of farro for a different grain base.
Swap feta for goat cheese or a dairy-free feta alternative.
Replace any of the vegetables with seasonal options like broccoli, eggplant, or sweet potato.
Try fresh dill or cilantro in place of parsley or basil for a different herb profile.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold; note that the roasted veggies may soften upon reheating.