Roasted Vegetable Farro Bowl with Lemon Parmesan Dressing

Farro, an ancient grain with a delightfully chewy texture and nutty flavor, takes center stage in this vibrant bowl. Paired with roasted asparagus and zucchini, aromatic onion and garlic, a bright lemony dressing, nutty Parmesan and crunchy walnuts, every bite is a celebration of wholesome ingredients.

This dish is perfect for a nourishing lunch or dinner. It’s simple to prepare, packed with flavor and sure to become a favorite in your recipe rotation. Get ready to be bowled over!

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Bring a medium pot of salted water to a boil.
2. Cook farro according to package directions until tender, about 20-25 minutes. Drain and set aside.
3. While farro cooks, prepare vegetables. Trim asparagus and cut into 2-inch pieces. Halve zucchini lengthwise, then slice into half-moons. Peel and dice onion. Mince garlic.
4. On a baking sheet, toss asparagus and zucchini with olive oil, salt and pepper. Roast for 15-20 minutes until tender and lightly browned.
5. In a small skillet over medium heat, melt butter. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in cooked farro and veggie stock concentrate. Cook for 2-3 minutes, stirring, until heated through.
6. Zest and juice the lemon. In a small bowl, combine lemon zest, lemon juice and grated Parmesan cheese.
7. Divide farro mixture between bowls. Top with roasted vegetables, drizzle with lemon-Parmesan dressing and sprinkle with walnuts.
8. Serve warm and enjoy!

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or brown rice. Adjust cooking time according to package directions.

Is this recipe vegan?

This recipe contains Parmesan cheese and butter, so it is not vegan. To make it vegan, use dairy-free Parmesan and substitute butter with olive oil or a plant-based butter.

Can I add protein to this bowl?

Absolutely! Grilled chicken, chickpeas or tofu would be great additions. Simply cook your protein of choice and add it on top.