This colorful, nutritious, and tasty bowl is a perfect Lenten meal. It is meatless yet hearty and filling with fiber from the Farro, protein from the beans, and vitamins and antioxidants from the vegetables.
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Roasted Vegetable Farro Bowl
This colorful, nutritious, and tasty bowl is a perfect Lenten meal. It is meatless yet hearty and filling with fiber from the Farro, protein from the beans, and vitamins and antioxidants from the vegetables.
Ingredients
- 4 c. fresh vegetables of choice, cut into bite size pieces (I used eggplant, zucchini, yellow squash, red onion, and bell peppers)
- 2 scallions
- Olive oil spray
- salt and pepper, to taste
- 1/4 c. olive oil, divided
- 3 T. lime juice, divided
- 2 t. water
- 2 cloves garlic, minced
- 1 T. cilantro paste
- 2 t. honey
- 2 cups cooked Farro
- 1 can (15 oz) black beans, drained and rinsed
- 3 oz. queso fresco, crumbled
- 1 avocado, sliced
- 8 cherry tomatoes, halved
Instructions
- Place the fresh vegetables in a single layer on a baking pan lined with a silicone mat or parchment paper. Spray with olive oil, season with salt and pepper, and bake in a preheated 425* oven until tender, about 20 minutes, depending on vegetables. Remove from oven, place all except the scallions into a bowl, and let come to room temperature.
- Place the scallions, 1 Tablespoon of the olive oil, 1 Tablespoon of the lime juice, and the water into the bowl of a food processor. Season with salt and pepper and process until smooth. Pour over the roasted vegetables and toss to coat.
- Place the remaining olive oil, lime juice, cilantro, and honey into a small jar with a lid. Season with salt and pepper. Close the jar and shake until emulsified. Reserve about 2 Tablespoons and pour the rest over the farro, tossing to coat.
- Divide the farro, vegetables, and black beans between 4 bowls. Top with the avocado slices, tomato halves, and crumbled cheese. Drizzle with reserved dressing and serve.
Notes
Adapted from a recipe found in Cooking Light.
Nutrition Facts
Calories
597Fat (grams)
28 gSat. Fat (grams)
6 gCarbs (grams)
75 gFiber (grams)
21 gNet carbs
54 gSugar (grams)
5 gProtein (grams)
20 gSodium (milligrams)
713 mgCholesterol (grams)
15 mg
Looks beautiful and delicious! I wish the fam liked farro bowls as much as I do, but a meal like this works wonderfully for prepped lunches.
ReplyDeleteIt sure does Kelly
DeleteSadly, I haven't had farro in my pantry in years. I think that's about to change after seeing this deliciousness!!!
ReplyDeleteThis was my first experience with it. LOVED it.
DeleteNever used farro in a salad, we call this Khapli" or "Emmer wheat", must try this!
ReplyDeleteIt was my first time trying it and I really enjoyed the texture and nuttiness.
DeleteThis bowl of healthy goodness is going on my list to try out.
ReplyDeleteI hope you enjoy it as much as I did Mayuri.
DeleteA few years ago, bored with rice/potatoes/pasta, I started branching out and discovered how delicious farro is. Your colorful bowl looks delicious and also a good way to make the best of any vegetables languishing in the veg drawer!
ReplyDeleteAbsolutely, I had no idea that Farro was so scrumptious.
Deletehello i just stumbled on this site. i love the stories in each recipe and the story of your life. thank you for posting about your experiences and such :)
ReplyDeleteThanks so much for stopping by and for this comment that started my day with a smile.
DeleteI've never had Farro but this recipe with all the veggies has me adding it to my next grocery list.
DeleteI hope you love it as much as we did Lisa.
DeleteOoh, I love a 'clean out the fridge' meal! Haven't tried farro yet, will put it on the pickup list!
ReplyDeleteWe loved it Jolene. I hope you and the guys do too.
DeleteI happen to have a bag of farro in the freezer! This recipe will be perfect!
ReplyDeleteEnjoy Karen.
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