Easy Farro Recipe with Roasted Vegetables (2024)

Tender vegetables cook up perfectly in this farro recipe with lemon and garlic. It’s an easy, healthy dinner that’s perfect for weeknights and weekends.

I love cooking whole grains! While they often take a bit longer than regular rice to cook, they make a nice change for meals.

In this farro grain bowl recipe, the farro cooks while the vegetables are roasting in the oven for a meal that is mostly hands-off to prepare.

If you enjoy cooking other whole grains, you might love this vegan Greek millet salad or creamy brown rice risotto. Not sure what else you can make with farro? I highly recommend this colorful farro salad.

Why This Recipe Works

• Simple ingredients create a winning flavor combination!
• Make easy swaps to use up veggies left in the fridge!
• A healthy farro grain bowl recipe that’s an entire meal in one bowl!
• Perfect to make in advance for meal prep.

What Goes Into This Recipe

Here’s a look at the ingredients you need to make this farro recipe. For the full list, check the recipe card.

• Potatoes: I really like to use Yukon gold potatoes.
• Tomatoes: Use small grape or cherry tomatoes.
• Mushrooms: Use cremini or button mushrooms.
• Extra virgin olive oil: A healthy oil that’s great in this recipe.
• Lemon juice: Definitely use freshly squeezed lemon juice.
• Herbs and Aromatics: This recipe uses fresh garlic, oregano, and dill which works great with lemon juice. Bay leaves are added to the farro while it cooks for a bit of flavor.
• Farro: Also called emmer wheat, this ancient grain makes a nice alternative to rice and other starches. It’s creamy, yet chewy when cooked and the texture works perfectly with the roasted vegetables in this vegan farro recipe.

How To Make This Farro Bowl Recipe

• 1) Place the potatoes, tomatoes, and mushrooms in an 8-inch square baking dish. Whisk together the olive oil, lemon juice, water, oregano, dill, salt, and garlic.

• 2) Pour this mixture over the vegetables and bake for about 45 minutes in a preheated oven until the potatoes are fork-tender. Give them a stir every 15 minutes or so.

• 3) While the potatoes are cooking, bring the water and bay leaves to a boil and add the farro to the pot. Cook for 20 minutes and then drain off any excess water in a fine-mesh strainer.

• 4) Combine the roasted vegetables, cooked farro, and garbanzo beans. Season with salt and mix well.

• 5) Serve it up topped with chopped parsley.

Expert Tips and FAQs

• Swap the garbanzo beans for crispy chickpeas instead! Simply sprinkle them on top of the farro grain bowl before serving.
• Cook farro to desired consistency. It stays a bit chewy but shouldn’t be hard. If you prefer it on the softer side, extend the cooking time.
• Cook extra farro and freeze. Use it to make another meal later on or use it to add to salads.

More Vegan Grain Recipes

• Barley and Bean Soup
• Vegan Chocolate Chip Quinoa Cookies
• Arugula Pesto Couscous
• Brown Fried Rice

Photos by Alfonso Revilla