Roasted Farro & Roasted Vegetable Grain Bowl with Tahini Dressing

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, protein-packed bowl featuring nutty farro, caramelized seasonal vegetables, and a creamy tahini dressing for a satisfying vegetarian meal. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs farro, cherry tomatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, uncooked farro
• 2 cups, halved cherry tomatoes
• 1 large, sliced 1/4-inch thick zucchini
• 1/2 cup, sliced thin red onion
• 3 tbsp olive oil
• 1/2, juiced lemon
• 3 tbsp tahini
• 1 tsp maple syrup
• 1 clove, minced garlic
• 2 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups cherry tomatoes, 1 large sliced zucchini, and 1/2 cup sliced red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet, then roast for 20-25 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Cook 1 cup uncooked farro in 2 cups salted water for 25-30 minutes until tender and chewy, then drain and fluff with a fork.
3. Step 3: Whisk together 3 tbsp tahini, 1/2 tbsp lemon juice, 1 tsp maple syrup, 1 minced garlic clove, and 2 tbsp water until smooth and pourable; taste and adjust with more lemon or water if needed.