Grain Bowl

The ultimate Grain Bowl – loaded with fresh roasted veggies, cooked farro, toasted pine nuts, lemon tahini dressing, and a drizzle of balsamic reduction. This bowl is packed with delicious flavors and so very satisfying!

Let’s talk about grain bowls for a minute. Because truthfully… grain bowls are having a moment. And I guess they have been for a while now. In fact, bowls of all kinds are having a moment, and I’m here for it.

From Big Mac Bowls to Sushi Bowls to Greek Chicken Bowls and more… I absolutely LOVE a good meal in a bowl. And this Grain Bowl is one of my newest favorites!

It starts with a base of nutty farro and is loaded with roasted broccoli, cauliflower, mushrooms, green beans, red peppers, brussels sprouts, and red onion. I seasoned my roasted vegetables very simply, with olive oil, salt, and pepper, but any and all seasonings would be delicious.

For a little bit of crunch I added toasted pine nuts, and then… of course… the sauce. I LIVE for sauces, so this bowl has not one, but two delicious sauces. I gave it a generous drizzle of lemon tahini dressing and then added balsamic glaze for an extra pop of flavor.

The end result is a grain bowl you can (and will) feel SO good about devouring!

what you’ll need for this recipe

Farro – I used farro as the base of this bowl, which adds a mildly nutty flavor and chewy texture. Feel free to use brown rice, bulgur, quinoa, or any type of grain you prefer.

Vegetables – I added all my favorite roasted vegetables, including broccoli, cauliflower, red pepper, mushrooms, brussels sprouts, green beans, and red onion. Use any combination of veggies you like!

Olive oil – Olive oil is used for roasting the vegetables, which enhances their flavor, texture, and even color.

Seasonings – I kept the seasonings simple (just salt and pepper) but feel free to add any seasonings you’d like.

Pine nuts – Toasted pine nuts add flavor and crunch to this recipe. Substitute walnuts, almonds, or any type of nuts.

Lemon Tahini – Lemon Tahini Dressing gives a creamy, flavorful finish to this dish.

Balsamic glaze – I added a drizzle of balsamic glaze for extra flavor and a touch of sweetness. Use homemade or store bought.

how to make a grain bowl

Cook the farro. Cook the farro according to package instructions. For extra flavor, use broth instead of water.

Roast the veggies. Chop the veggies and arrange them on a rimmed baking pan. Drizzle with olive oil; season with salt and pepper or additional seasonings as desired. Roast at 400°F for 20 minutes or until tender.

Toast the pine nuts. While the farro is cooking and the vegetables are roasting, toast the pine nuts in a small skillet on the stovetop.

Make the dressing. Make the lemon tahini dressing by combining all the ingredients and whisking until smooth.

Assemble the bowl. Divide the ingredients into desired number of bowls, starting with the farro, adding the roasted veggies, and topping off each bowl with a sprinkle of pine nuts, drizzle of dressing, and balsamic glaze as desired.

storing & reheating

Grain Bowls are easy to store in the refrigerator and delicious served cold or warm. To store, cover with foil or plastic wrap and refrigerate for up to 5 days. To reheat, transfer to a small baking pan and heat at 350° for 15-20 minutes.