Farro and roasted vegetable grain bowl is a healthy vegetarian lunch or light dinner loaded with whole grains, roasted and fresh veggies and topped with a creamy spinach and kale dip.
I have partnered with La Terra Fina on this post. As always, all thoughts and opinions are my own.
Happy new week!
Did you have a fun weekend? We did lots of playing outside – bikes and basketball and chalk and walks. It’s been a little ridiculously warm for February here in N.C., but it sure is nice to have sunny days and fresh air! ☀️
We also had M’s last basketball game of the season and it’s been amazing to watch her skills and confidence develop. She started the season actively avoiding the ball and in one of the recent games, she scored! It’s been a fun time for all of us 🏀❤️
Today’s farro and roasted vegetable grain bowl pretty much sums up my favorite way to eat.
Add a bunch of nutritious, delicious ingredients (including TONS of veggies) to a bowl, perhaps take the time to arrange it beautifully, top it with something delicious to tie it all together and BAM!
You’ve got an enviable, Instagram-worthy lunch or light dinner that will make you so happy to dig into. 😍😍😍
I’ve used farro — one of my favorite grains! oh that texture! — and some roasted veggies as well as fresh veggies.
The roasted mushrooms, peppers and zucchini sticks have that caramelized browning that brings out their sweetness. And the fresh spinach and cherry tomatoes add great texture and a burst of brightness. 💚❤️
And today’s topper of choice for this vegetarian farro grain bowl is the amazingly creamy Spinach & Kale Dip from La Terra Fina.
It tastes so rich and decadent but it’s completely wholesome. And that creaminess is what ties all of this together and makes you go back for bite after bite.
It’s made with Greek yogurt and certified gluten-free. It’s thick and rich and not only great on these grain bowls but perfect for dipping and snacking.
(My husband even loves it as much as I do!)
A few notes on this farro and roasted vegetable grain bowl:
- I use a bag of quick-cooking farro but you can substitute your favorite kind. You can even switch this out for another grain, such as quinoa or brown rice (especially if you need this to be gluten-free).
- I use cremini mushrooms but regular white button mushrooms would work fine too. So would portobellos!
- You can substitute any of the roasted veggies if you want to use your favorites. Same goes for the fresh veggies too.
- I find the dip is plenty of topping to use for this bowl, but if you also want to season the fresh and roasted veggies, you can add a lemon vinaigrette (or just drizzle some olive oil and fresh lemon juice over these bowls).
- You can serve this as is for a vegetarian main dish, but you could also add a favorite protein. My easy baked falafel or spicy chicken patties would be great, as would some roasted chicken or salmon. Or add a soft-boiled egg. All delicious options!
- If you want to prep this ahead – or reuse the leftovers – just store the cooked quinoa and roasted veggies together to reheat. Then add the fresh veggies and dip and serve.
Make a farro and veggies grain bowl for a feel-good lunch, a light and fresh dinner, a meatless Monday option or just because it’s Monday and we need to start the week off right. 🙌
Looking for more healthy veggie recipes? Check these out:
- Roasted veggie wrap with pesto and goat cheese (Family Food on the Table)
- Citrus farro and aruglua salad with walnuts and cranberries (Family Food on the Table)
- Grilled veggie flatbread pizza (Tried and Tasty)
- Roasted vegetable orzo salad (A Beautiful Plate)
- Fast farro salad with veggies (Family Food on the Table)
- Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutes
- 1 (8.8 oz.) package quick-cooking farro (about 4-5 cups once cooked)
- 1 (8 oz.) packaged cremini mushrooms, halved (or quartered if large)
- 1 bell pepper (any color or a mix), sliced into 1/4 inch long pieces
- 1 medium zucchini, sliced in half across then cut lengthwise into sticks about 1/4 inch in diameter
- 2 teaspoons extra-virgin olive oil
- Salt and black pepper, to taste
- 2 cups fresh baby spinach, roughly chopped
- 1 cup cherry or grape tomatoes, halved
- 2/3 cup La Terra Fina Spinach & Kale Greek yogurt dip
- Preheat oven to 400.
- Arrange mushrooms, pepper and zucchini in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast veggies for 20-25 minutes, until tender and slightly browned.
- Meanwhile, cook farro according to package directions.
- Assemble bowls: Divide cooked farro among 4 bowls. Top with roasted veggies and fresh veggies. Add a pick dollop of the kale and spinach dip to the middle of each bowl (about 3 tablespoons per bowl). Enjoy!
I use a bag of quick-cooking farro but you can substitute your favorite kind. You can even switch this out for another grain, such as quinoa or brown rice.
I use cremini mushrooms but regular white button mushrooms would work fine too. So would portobellos!
You can substitute any of the roasted veggies if you want to use your favorites.
I find the dip is plenty of topping to use for this bowl, but if you also want to season the fresh and roasted veggies, you can add a lemon vinaigrette (or just drizzle some olive oil and fresh lemon juice over these bowls). You could also substitute another creamy dip or some hummus.
You can serve this as is for a vegetarian main dish, but you could also add a favorite protein. My easy baked falafel or spicy chicken patties would be great, as would some roasted chicken or salmon. Or add a soft-boiled egg.
If you want to prep this ahead - or reuse the leftovers - just store the cooked quinoa and roasted veggies together to reheat. Then add the fresh veggies and the dip and serve.
Amount Per Serving: Calories: 181 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 214mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 7g Sugar: 10g Sugar Alcohols: 0g Protein: 8g