Warm Farro Veg Bowl
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
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a mixing bowl, toss cauliflower and sweet potato with olive oil, salt, and pepper.
- Spread vegetables on the sheet pan in a single layer and roast for 25–30 minutes, flipping halfway through.
- While roasting, cook farro in salted water according to package directions, about 25–30 minutes. Drain well.
- Make pesto by blending basil, garlic, lemon juice, 1 tablespoon olive oil, salt, and pepper until smooth.
- Toss cooked farro with a spoonful of pesto and mix to combine.
- Assemble bowls with farro, roasted veggies, arugula, and cranberries. Drizzle with additional pesto.
- 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.
Find it online: https://tastyze.com/warm-farro-veg-bowl/