Mediterranean Roasted Pepper Farro Bowl (Printable)
Nutty farro meets sweet roasted peppers and fresh vegetables in this Mediterranean grain bowl topped with herb yogurt sauce.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups vegetable broth
03 - 1/2 teaspoon kosher salt
→ Roasted Peppers
04 - 2 large red bell peppers, seeded and sliced
05 - 1 yellow bell pepper, seeded and sliced
06 - 2 tablespoons extra virgin olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon freshly ground black pepper
→ Fresh Vegetables and Garnishes
09 - 1 cup cherry tomatoes, halved
10 - 1 cup English cucumber, diced
11 - 1/4 cup red onion, thinly sliced
12 - 1/4 cup Kalamata olives, pitted and halved
13 - 1/3 cup feta cheese, crumbled
14 - 2 tablespoons fresh flat-leaf parsley, chopped
15 - 1 tablespoon fresh mint, chopped
16 - Lemon wedges, for serving
→ Herb Yogurt Sauce
17 - 1 cup plain Greek yogurt
18 - 2 tablespoons extra virgin olive oil
19 - 1 tablespoon fresh lemon juice
20 - 1 tablespoon fresh dill, chopped
21 - 1 tablespoon fresh parsley, chopped
22 - 1 small garlic clove, minced
23 - 1/4 teaspoon kosher salt
24 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - Toss the sliced red and yellow bell peppers with olive oil, smoked paprika, and black pepper directly on the prepared baking sheet. Spread the peppers in an even single layer and roast for 20 to 25 minutes, stirring once halfway through, until the edges are tender and lightly charred. Remove from the oven and set aside.
03 - While the peppers roast, combine the rinsed farro, vegetable broth, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 25 to 30 minutes until the grains are tender yet maintain a pleasant chew. Drain any remaining liquid and fluff the farro with a fork.
04 - In a small mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, chopped dill, chopped parsley, minced garlic, salt, and black pepper until smooth and well combined. Cover and refrigerate until ready to serve.
05 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, pit and halve the Kalamata olives, and chop the fresh parsley and mint. Set each component aside in separate small bowls or piles on a cutting board.
06 - Divide the cooked farro evenly among four bowls. Arrange the roasted peppers, halved cherry tomatoes, diced cucumber, sliced red onion, and halved olives over each portion of farro. Scatter the crumbled feta generously on top.
07 - Drizzle each bowl liberally with the herb yogurt sauce. Garnish with chopped fresh parsley and mint. Place lemon wedges alongside each bowl and serve immediately.
# Expert Advice:
01 -
- The herb yogurt sauce alone is worth making the whole bowl, and you will want to put it on everything afterward.
- It reheats beautifully for lunch the next day if you keep the sauce separate.
02 -
- Do not rush the farro cooking time, undercooked farro is unpleasantly hard and no amount of sauce can hide that texture.
- Letting the roasted peppers cool slightly before assembling keeps the feta from melting into a puddle.
03 -
- Cook the farro in vegetable broth instead of water and you will never go back to plain.
- Double the herb yogurt sauce and use the extra as a dip for pita, roasted carrots, or even a sandwich spread throughout the week.