Healthy Lunch Roasted Veggie Farro Bowl

Name: Healthy Lunch Roasted Veggie Farro Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro; 2 cups water or vegetable broth; 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.); 3 tablespoons olive oil; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love making this Healthy Lunch Roasted Veggie Farro Bowl whenever I need a wholesome and satisfying meal. The nutty farro gives a delightful texture, while the roasted vegetables bring a lovely mix of flavors that are both vibrant and nutritious. I often switch up the veggies based on what I have on hand, but a blend of bell peppers, zucchini, and carrots always hits the mark. Plus, this bowl is quick to prepare, making it a perfect lunch option for busy days.

Created by

Abigail Foster

Last updated on 2026-01-14T03:34:06.282Z

When I first created this Healthy Lunch Roasted Veggie Farro Bowl, I was looking for a meal that was both hearty and filled with vibrant colors. The combination of roasted vegetables and chewy farro not only makes for a delicious dish but also a beautiful one. Each bite bursts with flavor, and the textures play wonderfully together.

One of my favorite tips when making this bowl is to roast the vegetables with a sprinkle of olive oil and a dash of paprika. This enhances their natural sweetness and adds a warming depth of flavor that complements the nutty farro perfectly.

        Why You'll Love This Recipe
        Customizable with your choice of seasonal vegetables
Nutritious farro packed with fiber and protein
Vibrant colors that make for a visually appealing meal
Perfect for meal prep and can be enjoyed cold or warm

      

Understanding Farro

Farro is an ancient grain that not only adds a nutty flavor but also provides a robust texture that complements roasted vegetables beautifully. It's packed with fiber and protein, making it a filling choice for lunch. When cooking farro, making sure to rinse it thoroughly under cold water is essential as it removes any dust or impurities. Using vegetable broth instead of water can elevate the overall taste, imparting a subtle depth that enhances the dish.

To achieve the perfect consistency, keep an eye on the cooking time, which can vary depending on the variety of farro you use. Pearled farro cooks faster than whole grain as it has been partially processed. The key is to test it for doneness starting at the 20-minute mark; it should be tender but still slightly chewy.

Roasting Techniques

Roasting vegetables is an easy way to intensify their flavors, but there are some nuances to consider. For this recipe, cutting your vegetables into uniform sizes ensures they cook evenly. A mix of textures ensures a satisfying bite—as the bell peppers become sweet, the zucchini remains tender, and the carrots provide a bit of crunch. The 400°F (200°C) oven temperature is ideal for caramelization; look for slight browning or a glossy sheen as signals that they are ready.

If you're looking to switch up your vegetable mix, consider seasonal options like asparagus in spring or root vegetables in fall. Just keep the olive oil and spices consistent; they form a flavorful layer that binds the roasted veggies together. A quick toss in a bowl with the oil ensures each piece is evenly coated and ready for roasting.

Ingredients

For the Bowl

1 cup farro
2 cups water or vegetable broth
2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
3 tablespoons olive oil
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Feel free to add your favorite dressing or protein like chickpeas or grilled chicken!

Instructions

Prepare the Farro

Rinse the farro under cold water. In a saucepan, combine farro and water or vegetable broth. Bring to a boil, reduce the heat, and simmer for 20-25 minutes or until tender. Drain any excess water and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss the mixed vegetables with olive oil, paprika, salt, and pepper. Spread them out evenly and roast for 20-25 minutes until slightly caramelized and tender.

Assemble the Bowl

In a serving bowl, combine the cooked farro and roasted vegetables. Toss gently to mix. Garnish with fresh parsley before serving.

Enjoy your healthy lunch bowl warm or chill it for a refreshing meal on the go!

Pro Tips

Feel free to experiment with different seasonings and add some feta cheese or avocado for an extra flavor boost.

Make-Ahead and Storage Tips

This roasted veggie farro bowl is ideal for meal prep; you can prepare each component in advance. Cooked farro keeps well in the refrigerator for up to five days, while roasted vegetables can hold their flavor for about three days when stored in an airtight container. To reheat, toss the vegetables in a hot pan for a few minutes or pop them in the microwave, but avoid overcooking to maintain their vibrant colors and textures.

For a quick lunch, package portioned servings of farro and veggies separately. This way, you can slightly warm the farro and enjoy the vegetables at room temperature, retaining the freshness of the herbs and spices.

Flavor Enhancements

While this recipe highlights a blend of bell peppers, zucchini, and carrots, feel free to get creative with herbs and spices! Adding a touch of garlic powder or fresh herbs like thyme or rosemary can elevate the entire bowl. You might also consider a sprinkle of feta cheese or avocado slices for added creaminess. A drizzle of balsamic glaze can also bring a delightful contrast to the nutty farro and roasted veggies.

For those wanting a protein boost, consider adding chickpeas or grilled chicken. Just toss them with a little olive oil and your favorite seasoning before roasting. This addition not only enhances the nutritional profile but also adds a satisfying heartiness to your meal.

Questions About Recipes

→ Can I use quinoa instead of farro?

Yes, quinoa is a great substitute and will yield a lighter texture.

→ How long can I keep leftovers in the fridge?

You can keep leftovers for up to 4 days in an airtight container.

→ Is this bowl gluten-free?

No, farro contains gluten. For a gluten-free option, use quinoa or brown rice.

→ Can I add a protein source?

Absolutely! Grilled chicken, chickpeas, or tofu can all make great additions.