When I made this recipe for summer veggie farro bowls, I didn’t really know how to label it. Is it a grain bowl? Is it a salad? Is it a mix of both? Whatever you want to call it, this is a hearty vegetarian recipe that’s packed with flavor and such an easy lunch or dinner. You can customize it with whatever produce you have on hand, and summer is the perfect time to make this easy vegetarian recipe with an abundance of fresh vegetables. This recipe is also all about the toppings: chopped pistachios, dried cranberries, and crumbled goat cheese. That combination of toppings enhances the flavor of this recipe and makes every bite perfectly delicious.
The vegetables that I used for this grain bowl recipe are zucchini, bell pepper, onion, and mushroom. Other great options would be sweet potato, yellow squash, butternut squash, or whatever else you have on hand! I love a good “clean out the fridge” recipe, and this is absolutely one of them. When you’re preparing your vegetables to roast make sure you cut them appropriately so they can all roast on one pan. Butternut squash or sweet potato would need a smaller dice or more cooking time. Zucchini, yellow squash, mushroom, and bell pepper can be left in larger pieces and will cook more quickly.
This recipe for summer veggie farro bowls has a few steps, but you can do a lot of them at the same time. While your farro is cooking (unless you’re using pre-cooked), you can be chopping and roasting your veggies. After the veggies are in the oven and the farro is simmering, prep your toppings and vinaigrette and place your arugula in the bowls. Drain your farro and remove the veggies from the oven. Then it’s time to assemble your bowls! Place your arugula in a bowl, then add your farro and roasted veggies. Drizzle with your homemade vinaigrette, then sprinkle with chopped pistachios, dried cranberries, and crumbled goat cheese.
This easy vegetarian recipe is a great way to use summer produce for a delicious meal that will keep you full! I hope you try it. Let me know in the comments below what your favorite vegetables to use are!
- 1 cup uncooked farro (or 2 cups cooked)
- 2 medium zucchini, cut into half-moons
- 8 oz. mushrooms, quartered
- 1 bell pepper, chopped
- ½ sweet onion, chopped
- 2 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. black pepper
- 4-6 big handfuls of arugula
- 3 oz. goat cheese
- ¼ cup chopped pistachios
- ⅓ cup dried cranberries
- 4 tbsp. olive oil
- ½ lemon, juiced
- 2 tbsp. red wine vinegar
- 1 tbsp. honey
- ½ tsp. salt
- Freshly ground black pepper
- Place the uncooked farro and 2 cups of water in a small saucepan and bring to a boil. Reduce to a simmer and cook for about 20 minutes or until tender. Drain and set aside.
- While your farro is cooking, prepare your vegetables. Preheat oven to 400 degrees Fahrenheit and place your chopped vegetables on a sheet pan. Drizzle with 2 tbsp. olive oil and sprinkle with salt and pepper. Toss with your hands to coat and roast for about 20-30 minutes until tender enough to eat but still with a bit of a bite to them.
- While the veggies are roasting, make your vinaigrette. Whisk together olive oil, lemon juice, red wine vinegar, honey, salt, and a few cracks of freshly ground black pepper.
- To assemble your bowls, place a few handfuls of arugula in the bottom of each bowl. Top with a big scoop of farro and your roasted vegetables. Drizzle with the vinaigrette, then top with goat cheese, chopped pistachios, and dried cranberries.
- Enjoy!
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Fabulous. And such pretty photos. This would be great going in to fall as well!