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Warm Farro and Roasted Vegetable Grain Bowls
with lemon-dill vinaigrette

Active: 30 min Total: 50 min
This warm grain bowl is full of colorful fall vegetables and hearty farro is topped with a fresh, citrus vinaigrette. We love how versatile and adaptable this salad is. Pack it up for lunches or serve leftovers over greens or with pan-seared tofu slices. Smarts: We offer suggestions for the roasted vegetables in the recipe, but just about any combination of root vegetables or squash will work.


Lemon-Dill Vinaigrette:
  • Dill, fresh - 1 Tbsp , chopped
  • Lemons - 1/2 , zest and juice of
  • Mustard, Dijon - 1 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 1/4 cup
Warm Farro and Roasted Vegetable Grain Bowls:
  • Farro, pearled and uncooked - 3/4 cup
  • Squash, butternut - 1 lb , cubed ((look for pre-chopped in the produce or freezer section to save time))
  • Cauliflower - 4 cups , florets ((look for pre-chopped in the produce or freezer section to save time))
  • Carrots, medium - 2 , chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cheese, goat - 3 oz , crumbled ((sub feta))


  1. Farro - (Skip if farro was already made on Monday.) If prepping right before cooking, get the vegetables roasting in the oven before returning to this step. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Squash / Cauliflower / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Dill - Chop dill.
  4. Beans - Drain and rinse.

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  1. Heat oven to 500F / 260C degrees.
  2. Spread squash, cauliflower and carrots onto a sheet pan. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps for tips.)
  3. Once vegetables have steamed for 10 minutes, remove foil and pour cooking oil (the portion for the farro bowls) over the top. Season with some salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 20 to 25 minutes. (Note: If using frozen vegetables, they may cook more quickly so check them frequently towards the end of the cook time.)
  4. When vegetables are nearly finished cooking, add beans and stir to combine. Continue roasting just until chickpeas are warmed through.
  5. Make vinaigrette by zesting and juicing lemons. Combine with dill, mustard, vinegar and honey. Whisk while slowly adding olive oil.
  6. Toss roasted vegetables with farro and dressing. Crumble cheese over top. Enjoy!



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