Hearty Roasted Vegetable Farro (Printable)

Nourishing bowl with roasted seasonal vegetables, farro, and lemon-tahini dressing for a light, satisfying meal.

# 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 (adjust for desired consistency)
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, optional for serving

# How to Make It:

01 - Set 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 rinsed farro, reduce heat, and simmer uncovered for 25 to 30 minutes until tender. Drain excess water and keep aside.
03 - Place sweet potato, red bell pepper, zucchini, red onion, and broccoli florets on the prepared baking sheet. Drizzle with olive oil and sprinkle smoked paprika, ground cumin, salt, and black pepper. Toss to coat evenly.
04 - Roast vegetables in the preheated oven for 25 to 30 minutes, stirring halfway through, until tender and golden.
05 - Whisk together tahini, lemon juice, maple syrup or honey, warm water, minced garlic, and salt until smooth. Add extra water if a thinner consistency is desired.
06 - Divide the cooked farro among four bowls. Top with the roasted vegetables.
07 - Drizzle with the lemon-tahini dressing. Garnish with chopped parsley, toasted pumpkin seeds, and a lemon wedge if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It turns whatever vegetables you have into something that feels intentional and satisfying, not like leftovers.
  • The tahini dressing is so good you'll want to put it on everything else in your fridge.
  • It tastes even better the next day, which means lunch is already handled.
  • You can eat it warm right out of the oven or cold straight from the container, no judgment either way.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the bottoms will burn while the tops stay pale.
  • The tahini dressing will thicken as it sits, so whisk in a little more water before serving if it's been in the fridge.
  • Use warm water in the dressing or the tahini will seize up and turn grainy instead of silky.
03 -
  • Toast the pumpkin seeds yourself in a dry skillet for a few minutes, it makes them taste nuttier and more alive.
  • If your vegetables are different sizes, cut the denser ones smaller so everything finishes roasting at the same time.
  • Make extra dressing and keep it in a jar, it's perfect on salads, roasted chicken, or even spread on toast.
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