Why You’ll Love Roasted Broccoli and Farro Bowls Recipe

Packed with nutritious ingredients that keep you full and energized
Great for meal prep and easy weekday lunches
Naturally vegetarian and easy to make vegan
Loaded with texture from chewy farro, crunchy almonds, and roasted broccoli
Easy to customize with your favorite vegetables, grains, and proteins
The creamy tahini dressing ties everything together beautifully
Works as a main dish or a hearty side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups vegetable stock
1 cup farro, rinsed and drained
1 medium head broccoli, cut into bite-sized florets
2 tablespoons olive oil
Fine sea salt, to taste
Freshly cracked black pepper, to taste
1 batch lemon tahini dressing
2 large handfuls baby arugula
1 (15-ounce) can chickpeas, rinsed and drained
1/2 medium red onion, thinly sliced
1/3 cup sliced or slivered almonds, toasted

Directions

Preheat the oven to 450°F (230°C).
Arrange the broccoli florets on a baking sheet and drizzle with olive oil.
Toss to coat evenly and season with salt and pepper.
Roast for 15 to 20 minutes, or until the broccoli is tender with crispy, lightly charred edges.
While the broccoli roasts, cook the farro in the vegetable stock according to the package instructions.
Drain any excess liquid once the farro is tender and set aside.
Prepare the tahini dressing by whisking all dressing ingredients together until smooth and creamy.
In a large mixing bowl, combine the cooked farro, roasted broccoli, arugula, chickpeas, red onion, and half of the toasted almonds.
Pour the dressing over the mixture and toss until everything is evenly coated.
Divide into serving bowls and garnish with the remaining almonds before serving.

Servings and timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Add grilled chicken, shrimp, or baked tofu for extra protein.
Swap farro for quinoa, brown rice, barley, couscous, or lentils.
Replace arugula with spinach, kale, or mixed greens.
Use walnuts, pecans, pumpkin seeds, or sunflower seeds instead of almonds.
Add roasted sweet potatoes, cauliflower, carrots, or Brussels sprouts.
Mix in crumbled feta or goat cheese for a richer flavor.
Roast the chickpeas for added crunch.
Add sliced avocado for extra creaminess.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the dressing separate if preparing ahead of time.

To reheat, warm the farro and broccoli mixture in the microwave or on the stovetop until heated through. Add fresh greens and dressing after reheating. This dish can also be enjoyed cold straight from the refrigerator.

FAQs

Can I make these bowls ahead of time?

Yes. They are excellent for meal prep and stay fresh in the refrigerator for several days.

What does farro taste like?

Farro has a pleasantly chewy texture and a mild, nutty flavor that pairs well with vegetables and dressings.

Can I use a different grain?

Absolutely. Quinoa, brown rice, barley, and couscous are all great alternatives.

Is this recipe vegan?

Yes, as long as the tahini dressing is made with vegan-friendly ingredients.

Can I freeze these bowls?

The farro and roasted broccoli freeze well, but the greens and dressing are best added fresh after thawing.

How do I keep the broccoli crispy?

Roast it at a high temperature and avoid overcrowding the baking sheet.

Can I add more vegetables?

Yes. Roasted cauliflower, carrots, sweet potatoes, and bell peppers all work wonderfully.

What protein can I add?

Chicken, shrimp, tofu, tempeh, or even extra chickpeas are excellent additions.

Can I serve this cold?

Yes. It tastes great both warm and chilled, making it ideal for packed lunches.

What dressing works besides tahini dressing?

A lemon vinaigrette, balsamic dressing, or creamy yogurt-based dressing can all be delicious substitutes.

Conclusion

Roasted broccoli and farro bowls are a flavorful, nourishing meal that combines hearty grains, roasted vegetables, fresh greens, and a creamy dressing into one satisfying dish. Whether you’re looking for a healthy weeknight dinner or a meal-prep option for the week ahead, this versatile bowl is easy to customize and guaranteed to become a regular favorite.

Roasted Broccoli and Farro Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These roasted broccoli farro bowls are hearty, wholesome, and packed with nutty farro, caramelized broccoli, and a simple flavorful dressing. Perfect for a healthy lunch or light dinner.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Vegetarian

Instructions

Cook the farro according to package directions until tender. Drain and set aside.
Preheat the oven to 425°F (220°C).
Toss the broccoli with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
Roast the broccoli for 20 to 25 minutes, stirring once, until tender and lightly browned.
Whisk together the lemon juice, Dijon mustard, honey, and olive oil to make the dressing.
Divide the cooked farro among serving bowls and top with roasted broccoli.
Sprinkle with almonds and feta cheese.
Drizzle with the dressing and serve immediately.

Notes

Swap feta for a dairy-free alternative if desired.
Pecans or walnuts can be used instead of almonds.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The dressing can be made ahead and refrigerated separately.

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 9 g
Protein: 15 g
Cholesterol: 15 mg