Irresistible Grain Bowl with Farro, Roasted Veggies & Lemon Tahini in 30 Minutes

You know those recipes that just click? The ones you find yourself making over and over because they’re delicious, easy, and somehow make you feel like you’ve got your life together? That’s exactly what happened with this grain bowl with farro, roasted veggies, and lemon tahini dressing. It started as a frantic “what’s left in my fridge?” experiment one busy weeknight, and now it’s my go-to lunch prep hero. The nutty farro, those caramelized roasted vegetables, and that tangy lemon tahini sauce—it’s the kind of meal that satisfies every craving while packing in serious nutrition. Plus, it’s endlessly adaptable (we’ll get to that later). Trust me, once you try this combo, you’ll be hooked too.

Why You’ll Love This Grain Bowl with Farro, Roasted Veggies & Lemon Tahini

This isn’t just another grain bowl—it’s the one you’ll crave all week. Here’s why:

• Nutrition powerhouse: Farro’s whole grains keep you full, while roasted veggies pack vitamins (that sweet potato alone is loaded with vitamin A!).
• Crazy customizable: Swap in whatever veggies you have—I’ve used everything from Brussels sprouts to eggplant when my fridge looked bare.
• Meal prep magic: The components stay fresh for days (just keep the dressing separate until serving).
• That tahini dressing: It’s so good you’ll want to drink it—creamy, tangy, and just garlicky enough to keep things interesting.

Seriously, this bowl checks all the boxes: easy, healthy, and downright delicious.

Ingredients for Grain Bowl with Farro, Roasted Veggies & Lemon Tahini

Here’s what you’ll need to make this vibrant bowl happen (and yes, I’ve included my little prep tricks for each ingredient):

• 1 cup farro (I like the pearled kind—it cooks faster!)
• 2 cups water or vegetable broth (broth adds extra flavor if you’ve got it)
• 1 small sweet potato, diced (about 1 cup—leave the skin on for extra fiber)
• 1 red bell pepper, sliced (those pretty strips make the bowl pop)
• 1 zucchini, sliced (go for ¼-inch half-moons)
• 1 red onion, sliced (trust me, roasted onions are game-changing)
• 1 tbsp olive oil (the good stuff for roasting!)
• Salt and pepper to taste (don’t be shy—veggies need seasoning)
• 2 tbsp tahini (stir it well if it’s separated in the jar)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 clove garlic, minced (or ½ tsp garlic powder in a pinch)
• 2 tbsp water (to thin the dressing—add more if needed)

How to Make Grain Bowl with Farro, Roasted Veggies & Lemon Tahini

This grain bowl comes together so easily—just follow these simple steps, and you’ll have a restaurant-worthy meal in no time. The key? Do the farro first while the oven heats up. Trust me, this little timing trick makes everything flow perfectly.

Cooking the Farro

First things first—get your farro going! I use a 1:2 ratio (1 cup farro to 2 cups liquid) because it always gives me perfectly chewy grains. Bring your water or broth to a boil in a medium saucepan, then add the farro. Give it a quick stir, reduce the heat to low, and let it simmer uncovered for about 25 minutes (or until tender but still with a nice bite). You’ll know it’s done when the grains have plumped up and absorbed most of the liquid. Drain any excess water if needed—we want fluffy farro, not soggy!

Roasting the Vegetables

While the farro cooks, preheat your oven to 400°F (200°C). Here’s my foolproof veggie-roasting method: toss all your chopped vegetables with olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer—crowding leads to steamed veggies instead of those delicious caramelized edges we all love. Roast for about 20-25 minutes, giving them a good stir halfway through. You’re aiming for tender veggies with those beautiful browned spots that add so much flavor.

Preparing the Lemon Tahini Dressing

Now for the magic sauce! In a small bowl, whisk together tahini, lemon juice, and minced garlic. It’ll look thick and clumpy at first—don’t panic! Add water 1 teaspoon at a time, whisking after each addition, until you get a smooth, pourable consistency. I usually end up using about 2 tablespoons total, but go by feel—you want it to drizzle nicely over your bowl without being runny. Taste and adjust with more lemon or salt if needed. This dressing is so good, you’ll want to put it on everything! For more healthy dressing ideas, check out these healthy salad recipes.

Tips for the Best Grain Bowl with Farro, Roasted Veggies & Lemon Tahini

After making this grain bowl at least a hundred times (no exaggeration!), I’ve picked up some game-changing tricks:

• Let veggies breathe: Give roasted veggies 5 minutes to cool before adding to farro—keeps everything from getting soggy.
• Dressing do-over: Always make extra lemon tahini—it keeps for a week and transforms salads, sandwiches, even roasted potatoes!
• Texture play: For crunch, top with toasted pepitas or almonds right before serving.
• Season as you go: Hit the warm farro with a pinch of salt before assembling—it makes all the flavors pop.

These little touches take a good bowl to “can I get the recipe?” territory every time.

Ingredient Substitutions & Variations

The beauty of this grain bowl? You can riff on it endlessly based on what’s in your pantry or dietary needs. Here are my favorite swaps:

• Grain game: No farro? Quinoa, brown rice, or even couscous work wonderfully (adjust cook times accordingly).
• Protein boost: Toss in chickpeas before roasting or top with crispy tofu—my vegan friends swear by this trick.
• Tahini troubles: For nut-free versions, sunflower seed butter makes a surprisingly great stand-in.
• Seasonal switch-ups: Swap veggies based on what’s fresh—roasted cauliflower in winter, cherry tomatoes in summer.

The rule? If it tastes good together, throw it in! That’s how my favorite combos were born.

Serving & Storing Grain Bowl with Farro, Roasted Veggies & Lemon Tahini

Here’s how I make this grain bowl shine every time: right before serving, I love adding creamy avocado slices and a handful of fresh herbs—parsley or cilantro work beautifully. For crunch? A sprinkle of toasted sesame seeds or chopped almonds takes it over the top. Meal prep tip: store components separately in airtight containers—farro and veggies keep for 3 days, dressing for a week. Just drizzle the lemon tahini right before eating to keep everything fresh and flavorful.

Nutritional Information

One hearty bowl packs about 420 calories with 12g plant-based protein and 10g fiber to keep you full. You’re getting a powerhouse of nutrients too—vitamin A from the sweet potatoes, vitamin C from the bell peppers, and healthy fats from that dreamy tahini dressing. (Nutrition may vary based on brands/ingredients used—but it’ll always be delicious!)

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most about this grain bowl:

Can I Make This Grain Bowl Ahead?

Absolutely—this is my #1 meal prep recipe! Cook the farro and roast the veggies, then store them separately in airtight containers for up to 3 days. Keep the lemon tahini dressing in a small jar (it lasts a week in the fridge). When ready to eat, just assemble and drizzle—the flavors actually improve as they mingle!

Is Farro Gluten-Free?

Sadly, no—farro contains gluten. But don’t worry! For a gluten-free version, swap in quinoa (my favorite), brown rice, or even buckwheat. They all work beautifully with the roasted veggies and that addictive tahini dressing. For more high-protein salad options, explore our other recipes.

Can I use frozen veggies? You bet! Just thaw and pat them dry first—excess moisture makes them steam instead of roast. I love keeping frozen bell pepper strips and butternut squash cubes for quick bowls.

How long does the dressing last? That lemony tahini goodness keeps for about a week in the fridge. Just give it a good shake or stir before using—it might thicken up when cold.

Try this recipe and share your twist in the comments—I’m always looking for new combos to try!

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