Serious Farro & Roasted Vegetable Grain Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply satisfying grain bowl featuring nutty farro, roasted seasonal vegetables, and a tangy lemon-tahini dressing. This mediterranean-inspired vegetarian ready in about 45 minutes pairs Farro, Vegetable broth, Sweet potato 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 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, rinsed Farro
• 2 cups Vegetable broth
• 1 medium, peeled and cubed 1/2 inch Sweet potato
• 1, seeded and sliced 1/2 inch Red bell pepper
• 1/2, sliced 1/2 inch Red onion
• 2 tbsp Olive oil
• 1/2 tsp Kosher salt
• 1 tsp, finely chopped Fresh rosemary
• 1, juiced and zested Lemon
• 2 tbsp Tahini
• 1 tsp Maple syrup
• 1 clove, minced Garlic
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: In a saucepan, combine 1 cup rinsed farro with 2 cups vegetable broth. Bring to a simmer, cover, and cook for 25 minutes until tender and liquid is absorbed. Fluff with a fork and let stand for 5 minutes.
2. Step 2: Preheat oven to 400°F. Toss 1 medium peeled and cubed sweet potato, 1 seeded and sliced red bell pepper, and 1/2 sliced red onion with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1 tsp chopped fresh rosemary. Spread in a single layer on a baking sheet.
3. Step 3: Roast for 20 minutes until vegetables are tender and edges are slightly caramelized, stirring once halfway.
4. Step 4: While vegetables roast, whisk together 2 tbsp tahini, 1 tsp maple syrup, 1 minced garlic clove, 1 tbsp lemon juice, 1/2 tsp lemon zest, and 2 tbsp water until smooth and creamy.
5. Step 5: Fluff the cooked farro and divide among bowls. Top with roasted vegetables, drizzle with lemon-tahini dressing, and sprinkle with 2 tbsp chopped fresh parsley.