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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A thoughtful grain bowl featuring nutty farro and deeply caramelized vegetables, dressed with a bright herb vinaigrette. This mediterranean-inspired vegetarian 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.

★ 4.4 (13 ratings) Prep: 25 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Farro Bowl with Roasted Root Vegetables and Lemon-Dill Vinaigrette take to make?

Total time is about 65 minutes (25 min prep + 40 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 Slow-Cooked Farro Bowl with Roasted Root Vegetables and Lemon-Dill Vinaigrette?

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

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

What goes well with Slow-Cooked Farro Bowl with Roasted Root Vegetables and Lemon-Dill Vinaigrette?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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