Mediterranean Zucchini Farro Bowl (Printable)
Nutty farro and roasted Mediterranean vegetables finished with a cool, herb yogurt sauce for a wholesome, satisfying bowl.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2½ cups water or vegetable broth
03 - ½ teaspoon kosher salt
→ Roasted Vegetables
04 - 2 medium zucchinis, sliced into half-moons
05 - 1½ cups cherry tomatoes, halved
06 - 1 (15 oz) can chickpeas, drained and rinsed
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - ½ teaspoon smoked paprika
10 - Salt and freshly ground black pepper, to taste
→ Herb Yogurt Sauce
11 - 1 cup plain Greek yogurt
12 - 2 tablespoons fresh parsley, finely chopped
13 - 2 tablespoons fresh mint, finely chopped
14 - 1 tablespoon fresh dill, finely chopped
15 - 1 small garlic clove, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon olive oil
18 - Salt and freshly ground black pepper, to taste
→ Toppings
19 - ¼ cup crumbled feta cheese
20 - 2 tablespoons toasted pine nuts
21 - 1 tablespoon extra virgin olive oil, for drizzling
22 - Lemon wedges for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
02 - In a medium saucepan, combine the farro with water or vegetable broth and salt. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook uncovered for 25 to 30 minutes until the grains are tender yet retain a pleasant chew. Drain any remaining liquid and fluff with a fork.
03 - Arrange the sliced zucchini, halved cherry tomatoes, and drained chickpeas on the prepared baking sheet. Drizzle generously with olive oil and sprinkle with dried oregano, smoked paprika, salt, and pepper. Toss until everything is evenly coated, then spread into a single layer.
04 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until the zucchini edges are deeply golden and the tomatoes have burst and softened.
05 - While the vegetables roast, whisk together the Greek yogurt, chopped parsley, mint, dill, minced garlic, lemon juice, and olive oil in a small bowl until smooth. Season with salt and pepper, adjusting to your preference.
06 - Divide the warm farro among four serving bowls. Arrange the roasted zucchini, tomatoes, and chickpeas over each portion. Drizzle generously with the herb yogurt sauce.
07 - Finish each bowl with crumbled feta, toasted pine nuts, a light drizzle of extra virgin olive oil, and a lemon wedge on the side. Serve warm or at room temperature.
# Expert Advice:
01 -
- The herb yogurt sauce alone is worth making this bowl, and you will start putting it on everything from scrambled eggs to roasted potatoes.
- Farro has this incredible chewy, nutty personality that makes the whole thing feel like a real meal rather than a sad lunch bowl.
02 -
- Do not skip draining and patting the chickpeas dry before roasting because excess moisture is the enemy of those crispy golden edges you want.
- Toasting the pine nuts in a dry skillet over low heat for just two minutes transforms them from waxy to fragrant, but watch them constantly because they burn in the blink of an eye.
03 -
- Salt the sliced zucchini and let it sit for ten minutes before roasting to draw out excess moisture, and you will never deal with soggy roasted zucchini again.
- Make a double batch of the herb yogurt sauce because it keeps for five days in the fridge and elevates everything from grilled chicken to simple grain salads.