Harvest Farro Bowl Lunch (Printable)

Hearty bowl with farro, roasted vegetables, crisp greens, cheese, seeds, and tangy vinaigrette.

# What You’ll Need:

→ Grains

01 - 1 cup farro, uncooked
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 cup Brussels sprouts, halved
06 - 1 cup butternut squash, peeled and cubed
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt

→ Greens & Toppings

10 - 2 cups baby spinach or mixed greens
11 - 1/2 cup crumbled feta cheese or goat cheese
12 - 1/4 cup toasted pumpkin seeds
13 - 1/4 cup dried cranberries

→ Maple-Dijon Vinaigrette

14 - 3 tablespoons olive oil
15 - 1 tablespoon apple cider vinegar
16 - 1 tablespoon pure maple syrup
17 - 1 teaspoon Dijon mustard
18 - 1/4 teaspoon salt
19 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place sweet potato, Brussels sprouts, and butternut squash on the prepared sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden and fork-tender.
03 - Rinse farro thoroughly under cold water, then combine with water and salt in a medium saucepan. Bring to a boil, reduce to a simmer, and cook uncovered for 20 to 30 minutes until grains are tender. Drain any excess water.
04 - In a mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and freshly ground black pepper to create the dressing.
05 - Divide cooked farro evenly among 4 bowls. Top with roasted vegetables, greens, crumbled cheese, pumpkin seeds, and dried cranberries.
06 - Drizzle each bowl with maple-dijon vinaigrette immediately before serving.

# Expert Advice:

01 -
  • Uses pantry staples you can find year-round
  • Packed with fiber and plant-based protein
  • Customizable for any season or dietary preference
  • Easily meal-prepped for days of lunches
02 -
  • High in plant-based fiber for lasting fullness
  • Make-ahead friendly for weeknight meals or meal prep
  • Easily adapted for vegan or gluten-free preferences
03 -
  • Always taste your vinaigrette before pouring it on—it should be punchy and just a little sweet.
  • Salt your farro cooking water like pasta for the best grain flavor.
  • For beautiful presentation layer each topping in sections so the colors pop.

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