I love a good salad for lunch, but when the weather is cooler or I want to switch it up, I’m all about a warm grain bowl. Farro is the perfect grain for a grain bowl like this, because it is hearty and its texture holds up well next to the veggies and cheese. Also, farro is an excellent grain to make a large batch of in advance and enjoy them over a couple days. Some stores, such as Trader Joe’s, have a quick cooking option. But even using the whole 30 minutes to cook a large batch is worth it, trust me! These easy veggie farro bowls are the perfect vegetarian lunch or dinner and are a breeze to make.
You can use a variety of vegetables in this recipe, but I like to keep it green! Broccoli, asparagus, peas, and zucchini are all delicious together. With a light vinaigrette and some goat cheese crumbles, it’s a hearty and delicious meal that won’t weigh you down but will keep you full. You can use whatever vegetables you need to use up, and a few toasted almonds or sunflower seeds on top makes for a great crunch.
This is almost a non-recipe recipe because you can completely customize the vegetables you add to whatever you have on hand. But sometimes, you just need inspiration to mix up you meals, and I hope that this helps. Especially if you try to eat meatless for over half the week like we do, having vegetarian dishes that are still flavorful in filling is so important. Can you add a protein to this recipe for farro bowls? Of course! But I don’t think it needs it!
- 1 cup dry farro
- 2½ tsp. salt, divided
- 8 cups water
- 2 tbsp. olive oil
- 1 broccoli crown, chopped into small florets
- 1 cup sugar snap peas, halved
- ½ lb. asparagus, cut into 2 inch pieces
- 1 small zucchini, cut in half lengthwise and then cut into semicircles
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Freshly ground black pepper
- 3 oz. goat cheese
- ½ lemon, juiced
- 4 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. honey
- ½ tsp. salt
- Freshly ground black pepper
- Place farro, 2 tsp. salt, and 8 cups of water in a medium saucepan and bring to a boil, reduce to a simmer. Cook for 30 minutes, then drain adn set aside.
- Heat olive oil in a skillet. Add broccoli, peas, asparagus, and zucchini and cook until tender. Add salt, garlic powder, onion powder, and a few turns of black pepper and stir to combine. Taste and adjust seasoning as needed.
- For the dressing, whisk together lemon juice, olive oil, vinegar, honey, salt, and pepper in a small bowl or liquid measuring cup.
- In a large bowl, toss together farro with vegetables and stir in the dressing.
- Serve warm topped with goat cheese.
- Enjoy!
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[…] is inspired by something that immediately jumped out on me at the menu of a local restaurant. A farro grain bowl packed with veggies, topped with a salmon filet and all drizzled with a lemony vinaigrette. I loved […]