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Warm Farro Veg Bowl

Warm Farro Veg Bowl

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A cozy and colorful grain bowl featuring nutty farro, roasted sweet potatoes, cauliflower, peppery arugula, tangy cranberries, and a fresh basil pesto drizzle. Perfect for meal prep or a hearty, plant-based dinner.

Ingredients

Scale
  • 1 cup dry farro
  • 1 medium sweet potato, peeled and cubed
  • 2 cups cauliflower florets
  • 2 cups fresh arugula
  • 1/3 cup dried cranberries
  • 3 tablespoons olive oil
  • 1 cup fresh basil leaves (packed)
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss cauliflower and sweet potato with olive oil, salt, and pepper.
  3. Spread vegetables on the sheet pan in a single layer and roast for 25–30 minutes, flipping halfway through.
  4. While roasting, cook farro in salted water according to package directions, about 25–30 minutes. Drain well.
  5. Make pesto by blending basil, garlic, lemon juice, 1 tablespoon olive oil, salt, and pepper until smooth.
  6. Toss cooked farro with a spoonful of pesto and mix to combine.
  7. Assemble bowls with farro, roasted veggies, arugula, and cranberries. Drizzle with additional pesto.
  8. Serve warm and enjoy.

Notes

  • Make extra pesto and freeze in ice cube trays for later use.
  • For added protein, top with a poached egg or grilled tofu.
  • You can prepare components ahead and assemble when ready to eat.