Farro & Roasted Vegetable Bowl
Nutty farro tossed with roasted squash, chickpeas, and greens — a whole-grain bowl heavy on fiber and built for the lunchbox.
Ingredients
- 150 g Farro
- 1 Sweet potato
- 240 g Cooked chickpeas
- 3 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 100 g Kale (optional)
- 1 Lemon (optional)
- 1 tsp Ground cumin (optional)
- 20 g Pumpkin seeds (pepitas) (optional)
Method
- Heat the oven to 220°C (425°F).
- Peel and cube the sweet potato, then toss it with the drained chickpeas, two tablespoons of oil, the cumin, and half the salt on a sheet pan.
- Roast until the sweet potato is tender and the chickpeas crisp, about 25 minutes.
- Meanwhile, simmer the farro in plenty of salted water until tender and chewy, about 25 minutes, then drain.
- Shred the kale finely and massage it with the remaining oil and the lemon juice until softened.
- Toss the farro, roasted vegetables, and kale together and scatter the pumpkin seeds over.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Farro & Roasted Vegetable Bowl
The Farro & Roasted Vegetable Bowl is a modern Mediterranean-style grain bowl built on nutty farro, an ancient wheat prized for its chew and its fiber, tossed with roasted sweet potato, crisped chickpeas, and massaged kale. It sits in the contemporary tradition of composed whole-grain bowls that draw on Mediterranean flavors, and it is fully vegan and generous with plant protein. At about forty minutes, much of it hands-off in the oven, it is built as much for meal-prep and the lunchbox as for a fresh dinner.
The bowl eats hearty and varied: chewy grains, creamy roasted squash, crisp-edged chickpeas, and tender greens, all lifted by lemon, cumin, and the crunch of pumpkin seeds. Two techniques carry it, roasting the sweet potato and chickpeas together until one is soft and the other crackly, and massaging the shredded kale with oil and lemon so the tough leaves soften and turn silky rather than stiff. It holds and even improves after a few hours, making it ideal to pack ahead, and it welcomes additions like feta, avocado, or a spoonful of tahini or yogurt dressing.
Farro & Roasted Vegetable Bowl: frequently asked questions
How many calories are in Farro & Roasted Vegetable Bowl?
A serving has about 711 calories — 20.9g protein, 98.5g carbs, 27.7g fat, 17.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Farro & Roasted Vegetable Bowl gluten-free?
As written, no — it contains Farro. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Farro & Roasted Vegetable Bowl take to make?
About 40 minutes start to finish, but only around 10 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Farro & Roasted Vegetable Bowl?
The core ingredients are essential, but you can leave out kale, lemon, ground cumin — they're optional and mainly there for extra flavor or finish.
How many servings does Farro & Roasted Vegetable Bowl make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.