Healthy Lunch Roasted Veggie Farro Bowl

Name: Healthy Lunch Roasted Veggie Farro Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro; 2 cups vegetable broth; 2 cups mixed vegetables (zucchini, bell peppers, carrots); 1 tablespoon olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon balsamic vinegar; Fresh herbs (parsley or basil), for garnish

I love creating vibrant and nutritious meals that energize my day, and this Healthy Lunch Roasted Veggie Farro Bowl does just that! Pairing hearty farro with a mix of roasted vegetables, this bowl not only satisfies my hunger but also delights my taste buds. The combination of textures and flavors makes it an enjoyable option for lunch or dinner. By roasting the veggies, their natural sweetness intensifies, and the farro provides a lovely chewiness that's incredibly filling. Let's dive into this delicious recipe together!

Created by

Nora Ellis

Last updated on 2026-01-14T01:04:11.937Z

When I first experimented with farro, I was amazed at its nutty flavor and chewy texture. After several attempts, I discovered that roasting vegetables before adding them to the dish truly elevates the overall taste. The caramelization that occurs during roasting adds a depth that raw or steamed veggies just can't match.

This bowl has become a staple in my kitchen, and I love customizing it with whatever vegetables I have on hand. Whether it’s sweet potatoes, bell peppers, or Brussels sprouts, each combination brings something unique to the table. Trust me—this is a dish you'll want to have on repeat!

        Why You'll Love This Recipe
        Nutty and satisfying farro paired with sweet roasted vegetables
Deliciously healthy and easily customizable for any season
Perfect for meal prep and keeps well in the fridge

      

Perfectly Cooking Farro

Cooking farro can be straightforward if you keep a few key points in mind. First, it’s essential to choose the right type of farro; the semi-pearled variety cooks the quickest while providing that chewy texture we love. After rinsing the farro under cold water, add it to boiling vegetable broth for an added depth of flavor. Maintain a gentle simmer, and keep an eye on the timing—approximately 25 minutes should do the trick for al dente farro. If it’s still too firm, add a splash more broth and cook for an additional 5 minutes.

To ensure that your farro is fluffy and not clumpy, give it a stir occasionally while cooking. If you happen to overcook your farro, don't fret! You can fix it by draining off any excess liquid and allowing it to steam for a few extra minutes. The residual heat helps absorb any remaining moisture, restoring that ideal texture.

Roasting Vegetables for Maximum Flavor

Roasting vegetables brings out their natural sweetness and adds a slight caramelization that elevates any dish. The key here is to choose a variety of vegetables that have different textures and cooking times. For this bowl, a mix of zucchini, bell peppers, and carrots works beautifully. Cut them into uniform sizes to ensure even cooking—about 1-inch pieces are ideal. Tossing them with olive oil and spices coats each piece evenly, which is crucial for consistent flavor, so don't hold back on the seasoning.

To achieve that beautiful golden brown color, spread the vegetables out on the baking sheet in a single layer, avoiding overcrowding. This allows them to roast rather than steam. Consider checking them halfway through the cooking time to give them a stir; this will ensure all sides get optimal roasting. When they're done, they should be fork-tender with golden edges, bringing a delicious contrast to the chewy farro.

Meal Prep and Customization Ideas

This Roasted Veggie Farro Bowl is not just tasty on the day it’s made; it holds up beautifully for meal prep! After preparing the farro and vegetables, let them cool before storing them in an airtight container. You can store the components separately in the fridge for up to five days. This way, you can mix and match ingredients as you please and even consider adding different proteins like shredded chicken, chickpeas, or tofu for an extra boost during the week.

Feel free to get creative with your vegetables based on the season or what you have on hand! Winter vegetables like Brussels sprouts or sweet potatoes bring a heartiness to the dish, while summer vegetables can introduce a fresh crunch with cucumbers or cherry tomatoes. Don't hesitate to switch up the herbs too; fresh basil or thyme can provide a delightful twist. Balancing flavors and textures keeps each bowl exciting and satisfying!

Ingredients

For the Farro Bowl

1 cup farro
2 cups vegetable broth
2 cups mixed vegetables (zucchini, bell peppers, carrots)
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon balsamic vinegar
Fresh herbs (parsley or basil), for garnish

Instructions

Prepare the Farro

In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 25 minutes, or until the farro is tender.

Drain any excess liquid and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss the mixed vegetables with olive oil, salt, pepper, garlic powder, and onion powder. Spread them out in an even layer and roast for 20-25 minutes, or until golden and tender.

Combine and Serve

In a large bowl, combine the cooked farro, roasted vegetables, and balsamic vinegar. Mix gently to combine. Serve warm, garnished with fresh herbs.

Pro Tips

Feel free to use any seasonal vegetables you have, and consider adding protein like chickpeas or grilled chicken for an extra boost. This bowl also tastes great cold, making it perfect for lunch leftovers!

Ingredient Substitution Tips

If you're looking for gluten-free options, consider substituting farro with quinoa or brown rice; both provide a lovely chew and are excellent gluten-free choices. Simply adjust the cooking time, as quinoa cooks faster, usually around 15 minutes. If you're short on vegetable broth, plain water or even a splash of white wine can provide a different flavor profile without straying too far from the intention of the dish.

I often recommend swapping out olive oil for avocado oil or another high smoke point oil for roasting, as it can impart a subtle richness. Additionally, if you don’t have balsamic vinegar, try a splash of lemon juice or apple cider vinegar for a bright contrast to the roasted vegetables, maintaining that delicious acidity that ties the dish together.

Reheating and Serving Suggestions

When it comes time to enjoy your Healthy Lunch Roasted Veggie Farro Bowl, gently reheat it in the microwave or on the stovetop over low heat. Adding a splash of water can help keep everything moist while reheating. I often drizzle a little olive oil before serving to bring back some of that lush flavor lost during storage, along with an extra sprinkle of fresh herbs for a burst of aroma.

To enhance the dish further, consider topping your bowl with a dollop of hummus or a spoonful of feta cheese for added creaminess and flavor. Nuts or seeds can also boost the texture, giving a lovely crunch. Serve it warm or cold, depending on your preference, making it a versatile option at any time of day!

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and no animal products.

→ How long will leftovers keep in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

→ Can I use other grains instead of farro?

Absolutely! Quinoa, brown rice, or barley can be substituted for farro.

→ Is this recipe gluten-free?

No, farro is not gluten-free. For a gluten-free version, use quinoa or brown rice.