Slow-Cooked Farro Bowl with Roasted Root Vegetables and Lemon-Dill Vinaigrette

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A thoughtful grain bowl featuring nutty farro and deeply caramelized vegetables, dressed with a bright herb vinaigrette. This Mediterranean-inspired vegetarian recipe, ready in about 65 minutes, pairs farro, sweet potato, parsnip 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

• 3/4 cup farro
• 2 cups diced sweet potato
• 1 cup diced parsnip
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1 lemon
• 3 tbsp chopped fresh dill
• 1 tbsp white wine vinegar
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups diced sweet potato and 1 cup diced parsnip with 2 tbsp olive oil, 1 tsp dried thyme, and 1/2 tsp salt. Spread in single layer on sheet pan and roast for 25 minutes until edges are caramelized and fork-tender.
2. Step 2: Meanwhile, bring 1 1/2 cups water to a boil in medium saucepan. Add 3/4 cup farro, reduce heat to low, cover, and simmer for 25 minutes until tender and water is absorbed. Fluff with fork.
3. Step 3: Whisk together 1 lemon zest, 2 tbsp lemon juice, 3 tbsp chopped dill, 1 tbsp white wine vinegar, 1/4 tsp black pepper, and 1 tbsp olive oil for vinaigrette. Pour over cooked farro and toss gently.
4. Step 4: Fold roasted vegetables into farro mixture, ensuring even distribution. Serve warm with extra dill for garnish.