Description
A nutritious and filling farro bowl topped with roasted vegetables.
Ingredients
Scale
- 1 cup farro
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cook farro in vegetable broth according to package instructions.
- Toss diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet.
- Roast vegetables for 20-25 minutes until tender.
- Once farro is cooked, combine with roasted vegetables in a bowl.
- Garnish with fresh herbs.
Notes
- You can add other vegetables of your choice.
- For protein, consider adding chickpeas or grilled chicken.
- This dish can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg