Roasted Vegetable Grain Bowl

Caramelized roasted vegetables piled over nutty farro and drizzled with a garlicky balsamic dressing. This vegetarian grain bowl is hearty enough for dinner and reheats beautifully for next-day lunch.

By YumYum Editorial · Healthy & Wellness

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

• 1 cup farro, rinsed
• 2 1/2 cups water or vegetable broth
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 cup Brussels sprouts, halved
• 3 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/3 cup crumbled goat cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons toasted walnuts, chopped

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.
2. Combine the farro and water in a saucepan, bring to a boil, reduce heat, cover, and simmer 25-30 minutes until tender; drain any excess liquid.
3. Toss the bell pepper, zucchini, red onion, and Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Spread the vegetables in a single layer and roast for 25-28 minutes, tossing halfway, until caramelized and tender.
5. Whisk together the remaining tablespoon of olive oil, balsamic vinegar, Dijon mustard, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to make the dressing.
6. Divide the farro among bowls and top with the roasted vegetables.
7. Sprinkle with goat cheese, parsley, and toasted walnuts.
8. Drizzle with the balsamic dressing and serve warm.