Mediterranean Zucchini Farro Bowl (Printable)
Wholesome farro bowl with roasted zucchini, fresh herbs, and creamy lemon-tahini dressing.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 ½ cups water
03 - ½ teaspoon salt
→ Vegetables
04 - 2 medium zucchini, cut into ½-inch half-moons
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
07 - 1 red bell pepper, diced
08 - 2 tablespoons olive oil
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Herbs & Greens
11 - ½ cup fresh parsley, chopped
12 - ¼ cup fresh mint, chopped
13 - ¼ cup fresh basil, chopped
14 - 2 cups baby spinach or arugula
→ Dressing
15 - 3 tablespoons tahini
16 - 2 tablespoons lemon juice
17 - 1 tablespoon olive oil
18 - 1 tablespoon water (more as needed)
19 - 1 clove garlic, minced
20 - ½ teaspoon cumin
21 - ¼ teaspoon salt
→ Toppings
22 - ¼ cup crumbled feta cheese (optional)
23 - 2 tablespoons toasted pine nuts (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine farro, water, and ½ teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until farro is tender. Drain excess water and set aside to cool.
03 - Toss zucchini, red onion, cherry tomatoes, and red bell pepper with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on the prepared baking sheet.
04 - Roast vegetables in the oven for 20–25 minutes, stirring halfway, until golden and tender. Allow to cool slightly.
05 - For the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, cumin, and salt until smooth. Add more water for a thinner consistency if desired.
06 - In a large bowl, combine cooked farro, roasted vegetables, fresh herbs, and baby spinach or arugula. Drizzle with the lemon-tahini dressing and toss gently to combine.
07 - Divide into bowls. Top with crumbled feta and toasted pine nuts, if using. Serve immediately.
# Expert Advice:
01 -
- The combination of nutty farro and caramelized vegetables creates satisfying texture in every bite
- Fresh herbs bring brightness that makes even a weekday lunch feel special
02 -
- Let the roasted vegetables cool for just 5 minutes before tossing them with the greens so they do not wilt completely
- The dressing thickens as it sits, so give it a quick stir and add a splash of water before drizzling
03 -
- Cut your vegetables into similar sized pieces so they roast evenly
- Taste the dressing before adding it to the bowl and adjust the lemon or salt to your liking