Five-Culture Harvest Bowl with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant bowl featuring grains and vegetables representing the United States' diverse population demographics. This American-inspired comfort-food recipe, ready in about 50 minutes, pairs quinoa, farro, brown rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 380 cal/serving

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Ingredients

1 cup quinoa
1/2 cup farro
1/2 cup brown rice
1 cup cherry tomatoes
1 medium zucchini
3 tablespoons olive oil
1 teaspoon cumin
2 tablespoons lime juice
1/4 cup chopped cilantro

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Instructions

Step 1: Combine 1 cup quinoa, 1/2 cup farro, and 1/2 cup brown rice in a pot with 2.5 cups water. Bring to a boil, then reduce heat and simmer for 25 minutes until tender.
Step 2: Dice 1 medium zucchini into 1/2-inch cubes. Toss with 1 cup cherry tomatoes, 2 tablespoons olive oil, and 1 teaspoon cumin. Spread on a baking sheet and roast at 400°F for 20 minutes until edges are golden.
Step 3: Fluff cooked grains with a fork. Toss roasted vegetables with 2 tablespoons lime juice and 1/4 cup chopped cilantro. Serve warm with extra lime wedges.