One-Pot Roasted Vegetable Farro Bowl
A hearty, one-pan meal with tender farro and seasonal vegetables, finished with fresh herbs and lemon. This mediterranean-inspired one pot (gluten-free) ready in about 45 minutes pairs farro, cherry tomatoes, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 2 cups cherry tomatoes
- 2 medium zucchini
- 1 red onion
- 3 tbsp olive oil
- 3 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 1 cup uncooked farro in a bowl and cover with 2 cups water; soak for 10 minutes while preparing vegetables.
- Step 2: Slice 2 medium zucchini and 1 red onion into 1/2-inch pieces. In a large roasting pan, combine 2 cups cherry tomatoes, zucchini, and onion. Drizzle with 3 tbsp olive oil, add 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; toss until evenly coated.
- Step 3: Spread vegetables in a single layer and roast for 25 minutes, stirring once halfway, until edges are golden and tender.
- Step 4: Drain soaked farro and add to the roasting pan with 1/4 cup water. Stir to combine, then return to oven for 5 minutes to absorb moisture.
- Step 5: Remove from oven, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice. Season with additional salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Roasted Vegetable Farro Bowl take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Roasted Vegetable Farro Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep farro from drying out.
Can I substitute ingredients in One-Pot Roasted Vegetable Farro Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Roasted Vegetable Farro Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Roasted Vegetable Farro Bowl gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
