My farro bowl is one recipe you will love to make over and over again. This is loaded with farro, arugula, sweet potatoes, chickpeas, cucumbers and more all drizzled with a homemade dressing.
Hearty, filling, and nutrient rich is what you will get with this quick and easy farro bowl. Also make sure to try out these other 12 Farro bowls, learn how to cook farro perfect every time, and my chickpea buddah bowl.
This Farro Bowl Recipe Is...
- Vegan
- Vegetarian
- Nutrient Rich
- Great for Meal Prep Friendly
- Homemade Dressing
How to Make A Farro Bowl
Full steps on how to make a farro bowl are in the printable recipe card at the bottom of the post. This is a quick walk through.
- Cook your farro as directed on the package.
- Preheat the oven and add your sweet potatoes, chickpeas and bell peppers on pan. Drizzle with oil and season.
- Bake as directed, flipping halfway through.
- While vegetables are cooking you will mix up your dressing.
- Add the farro, and veggies into the bowl along with cucumbers and then drizzle over the dressing. Top with pepitas and enjoy.
Helpful Tips For Success
Sheet Pan
I like to use a rimmed sheet pan when I roast vegetables in the oven. I find that it is going to offer the best space so you can cook in a single layer. Otherwise you will find you need a larger pan so things don't overlap.
Flipping Halfway Through Roasting
Make sure that you flip the vegetables half way through roasting. That way both sides of the vegetables will brown evenly.
Variations to Farro Bowl
Dressing
I made this homemade dressing but you are more than welcome to swap it out with something else if you want. I find the dressing compliments the farro and vegetables nicely.
Vegetables Used
So this dish can be made with almost any vegetable. Broccoli, kale, spinach, zucchini and the list goes on. Feel free to pick and choose what vegetables you are wanting.
Artificial Sweetener
If you do not want to use maple syrup you can use an agave or artificial sweetener of choice or leave the syrup out altogether if you don't want added sugar into the bowl.
Farro Bowl FAQs
What does farro go with?
Farro is very versatile, and is generally used in making bowls or salads. I love making bowls as you can pile on all the veggies you want and enjoy the rich flavors.
Is farro a carb or protein?
You will find that farro is a high protein grain. You will find it is a great way to get some added protein in to your daily diet. It does contain carbohydrates as well.
Which is healthier quinoa or farro?
Farro has more carbs but also is more nutrient rich compared to quinoa. So it is up to you if you want to reduce your carb intake or not. But both of these items are healthy compared to, say, rice.
Recipe
Farro Bowl
Ingredients
For the bowl:
- 1 cup farro cooked according to package directions
- 1 can chickpeas rinsed and drained
- 1 medium sweet potato peeled and cut into small pieces
- 1 bell pepper diced
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cups arugula
- 1 cup chopped cucumber peeling optional
- ½ cup roasted Pepita
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons parsley chopped
- 1 tablespoon basil chopped
- 1 tablespoon maple syrup
- ½ teaspoon salt
- 1 lemon juiced
- 1 large avocado diced
- 1 clove garlic
Instructions
- Prepare farro according to the package directions, set aside
- Preheat oven to 425 F, line baking sheet with parchment paper
- Place chickpeas, sweet potato, bell pepper on prepared baking sheet, then drizzle with olive oil and sprinkle with smoked paprika, garlic powder and salt and toss to evenly coat
- Bake in preheated oven 20 minutes, stirring once halfway through
- Meanwhile, prepare dressing by adding olive oil, parsley, basil, maple syrup, salt, lemon juice, avocado, and garlic to a large food processor and pulse until smooth.
- Add a small amount of water if desired to thin the dressing.
- Divide the the farro, roasted chickpeas, sweet potatoes, peppers, spinach, cucumber and Pepitas into 4 bowls, top with dressing and serve immediately
Cynthia says
This was an amazing dish. I don’t like chickpeas so I used corn instead. The dressing was truly tops and the various flavors perfect.
Paula Chappell says
This recipe is so delicious! It’s perfect for light lunches.