Recipe: Farro Grain Bowl


Grain bowls are becoming the hot dinner for 2017. A grain is layered on the bottom of a bowl and then topped with a bunch of yummy things. What I love about grain bowls is that they are completely customizable–choose whatever grain you love and then choose whatever toppings you like. Totally personal and completely based on what you have available in your fridge and pantry.

Farro is my absolute favorite grain to make. It cooks up al dente, which means that the grains are just tender with a little bite. The grains are also a bit bigger than a quinoa, amaranth, or rice, which makes for a heartier grain bowl.

And this is where your imagination can go wild! I topped my farro with a variety of simple roasted vegetables and a healthy drizzle of balsamic reduction. It was a simple, vegan dinner that was warm and satisfying. Again, you can totally change it up if you do not like balsamic vinegar or if you don’t have it in your pantry (an egg would be divine too!).

Bonus? This dinner can come together in 45 minutes and is so easy to make!

These grain bowls start with the roasted veggies. Preheat your oven to 375 degrees and spray two baking sheet with cooking spray. Dump a mixture of different vegetables cut into bite-sized pieces onto the trays and drizzle them with olive oil and liberally sprinkle over salt, pepper, and herbs.











There are no hard and fast rules to choosing what vegetables go into these grain bowls–they just need to be hearty enough to withstand roasting. I used carrots, red onion, sweet bell pepper, cauliflower, Brussels sprouts, and purple turnips. But eggplant, zucchini, broccoli, or cabbage would be beautiful here too. Same goes for the herbs. I used fresh rosemary and thyme, but dried basil and oregano would be delicious as well.

Roast the veggies for 25-30 minutes, tossing every 10 minutes or so, until tender and caramelized.

While the vegetables are roasting, cook the SEMI-PEARLED farro according to the package directions. Guys, make sure you buy the semi-pearled farro. This means that part of the outer layer of the farro is removed (but not completely). This cooks up beautifully and al dente… which is what you want. Please make sure that you don’t buy pearled farro (too mushy) or unpearled farro (takes forever to cook)… trust me!

When the farro is cooked and the vegetables are roasted, you can set everything out and assemble your grain bowl just the way you want it.

I love that you can see all the different colors and textures!

But if you don’t want to wait (or want to make the bowls in advance)…you can dump everything into a large bowl and toss!

While this is absolutely delicious as is, you can definitely add some toppings to take these grain bowls to the next level. I love a drizzle of balsamic vinegar reduction or tahini at dinner and a runny poached egg at breakfast. But you can definitely top these grain bowls with whatever you have on hand for a delicious and easy weeknight dinner!











Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!

Recipe: Farro Grain Bowl

Total Time: 45 minutes

Serves: 6


  • 8 oz semi-pearled farro, cooked according to package directions
  • 4 lb hearty vegetables, cut into bite-sized pieces (i.e., carrots, turnip, Brussels sprouts, etc.)
  • 1 large red onion, cut into large chunks
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Cooking spray
  • Extras for garnish--extra olive oil, tahini, balsamic glaze, poached egg, etc.


  1. Preheat your oven to 375 degrees. Spray two rimmed baking sheets with cooking spray. Evenly distribute the vegetables on both trays, making sure that they are in an even layer. Crowded veggies means that they won't brown!
  2. Roast the vegetables for 25-30 minutes, tossing occasionally until tender and browned. If the vegetables seem hard at 30 minutes, continue to cook for additional 5 minute increments until done
  3. Add the cooked farro to a large bowl. Add in the roasted vegetables (including the oil from the pan) to the bowl and stir to combine.
  4. Serve immediately by itself or top with your favorite extras. Enjoy!

Nutritional Information:

(1 serving): Calories: 316 | Fat: 10gm | Saturated fat: 1.5gm | Carbohydrates: 51gm | Sodium: 433mg | Fiber: 12.5gm | Protein: 10gm | Cholesterol: 0mg
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Catherine is a registered dietitian, whose love of all things food and cooking started during her study abroad in Italy. She believes that all foods fit into a healthy diet (even chocolate cake), food tastes better when you cook it yourself, and that a well-stocked pantry is a lifesaver. Check her out at Simply a (RD) Foodie.

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