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.
It is also for fantastic, flavorful, and fresh....all of which describe the Farro Bowl that I am sharing today.
Let's take a look at what fine, fun recipes the others have for us today.....
- Jolene’s Recipe Journal: French Onion Soup
- Blogghetti: Sheet Pan Chicken Fajitas
- Karen’s Kitchen Stories: Fluffy Focaccia with Garlic Oil and Herbes de Provence
- Sneha’s Recipe: Firni/Phirni
- Food Lust People Love: Fish Sauce Roasted Chicken
- Mayuri’s Jikoni: Fattoush Salad
- A Messy Kitchen: Fennel, Tangerine & Olive Slaw
- A Day in the Life on the Farm: Roasted Vegetable Farro Bowl
- Culinary Cam: Fig Leaf-Wrapped Cheese
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sausage Meatballs with Vodka Fennel Sauce
You can use any fresh vegetables you would like in this bowl. I used what I had available in my vegetable drawer, eggplant, yellow squash, zucchini, mini peppers, and red onion. The scallions are used in the vinaigrette so make sure to include some when roasting.
This was my first experience with Farro and now I am obsessed. Farro is an ancient grain that you boil until tender. It is nutty tasting with the consistency of oats. I will definitely be sharing more Farro recipes in the future.
This wonderful, tasty, meatless entree is perfect for vegetarians, non-meat eaters, Meatless Monday meals, and Lenten observances. It is also a great way to Eat a Rainbow!!
Last year I celebrated the Letter F with a Chicken Fajita Bowl.
Past 2025 Alphabet Challenge Recipes
B is for White Bean and Basil Salad
C is for Cider Glazed Chicken Wings
D is for Chicken and Dates
E is for Escargots Bourguignonne
Yield: 4 servings
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.
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
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
Property of A Day in the Life on the Farm
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