Midwest Auction House Harvest Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant grain bowl featuring seasonal vegetables and a tangy lemon-tahini dressing, inspired by the diverse items found at regional auctions. This mediterranean-inspired vegetarian ready in about 50 minutes pairs Farro, pint Cherry tomatoes, medium Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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.

Ingredients

• 1 cup Farro
• 1 pint Cherry tomatoes
• 2 medium Zucchini
• 1 Red bell pepper
• 1 can (15 oz) White beans
• 1 Lemon
• 3 tbsp Tahini
• 2 tbsp Olive oil
• 1/4 cup Fresh parsley
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Rinse farro under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until tender and water is absorbed.
2. Step 2: While farro cooks, slice zucchini into 1/4-inch thick half-moons and chop red bell pepper into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet.
3. Step 3: Roast at 400°F (200°C) for 20 minutes until zucchini is tender and edges are slightly golden.
4. Step 4: Drain and rinse white beans, then add to a food processor with lemon zest, 2 tbsp lemon juice, 1 tbsp tahini, 1 tbsp water, salt, and pepper. Blend until smooth and creamy.
5. Step 5: Toss warm farro with roasted vegetables, tomatoes, and beans. Drizzle with tahini dressing and top with chopped parsley.