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Roasted Vegetable Farro Bowl Recipe (Farro Salad Bowl)


This Roasted Vegetable Farro Bowl recipe is sure to be one of your go-to lunch recipes for fall. Make a batch of this farro and roasted vegetable salad at the start of the week and enjoy it for days!

This farro bowl idea is filling and super delicious! This dish is on the healthy side but feels like comfort food, especially when you top it with wine cheese!

Close up of a farro arugula salad with roasted veggies.
Let’s make this easy farro bowl recipe.

Why You’ll Love this Farro Recipe Idea

This Roasted Vegetable Farro Bowl with Arugula is so simple that you really don’t need a recipe for it.

It’s one of those dishes where you make a few components separately so it’s great for meal prep. And, on their own, they are pretty good. But together… they are magic!

This farro bowl is hearty and satisfying and I think, still pretty healthy.

It takes a few minutes to prep the ingredients but once each piece is done, it is quick and easy to grab all week!

Related: Mediterranean Bowls

Roasted vegetables are sweet and full of flavor. They pair perfectly with arugula and farro. Plus I’ll give you a few extra topping ideas that really amp up the flavor of this recipe.

Once in a while, I even serve this for dinner. I add some sliced chicken sausage and the kids love it too. And it could work as a side dish too. It would be delish alongside a jazzed up store-bought chicken.

If you love easy recipes, you must give this one a try!

Ingredient Notes

Labeled ingredients to make a farro bowl on a counter.
What you need to make this farro roasted vegetable salad and bowl.

I know, in the photo, I have a different brand. But my favorite farro is Trader Joe’s 10 Minute Farro. I just hadn’t been to Trader Joe’s in a while. Amazon Fresh had this brand so I grabbed that. But next time you are at TJ’s pick up a few bags!

For this roasted veggie farro bowl, I usually cook the farro in chicken stock. It gives it a little more flavor. If you are watching your calories, you could use water instead. Or you can use beef stock to really ramp up the richness.

For my bowl, I use cherry or grape tomatoes (they’re both small and sweet), zucchini, red onion (white is also great or even shallots), red bell pepper and sweet potato.

But you can use anything you want! And in any quantity. Because you are making a mix of veggies, and you add as much or as little to your farro salad, there is no wrong choice.

While I like to make this recipe in the fall, you can make it any time of year. Use fresh, seasonal veggies.

A bottle of olive oil on a table next to a bowl of roasted veggies, red pepper and salt.

I love the sweet and caramelized flavor the vegetables take on. But there are a few extra topping ideas that you can add to really make it special.

Good quality olive oil has so much flavor! I like to add a final drizzle to my roasted veggie farro bowl to make sure that the arugula has a little moisture.

Red Pepper Flakes are a great way to add some heat. Sea salt and veggies are a match made in heaven. So while you add some during cooking, adding a final sprinkling before eating is always recommended.

Since you’ll already be at Trader Joe’s for the farro, you should also pick up some of their Toscano cheese. The wine cheese or version with black pepper are absolutely delightful on the warm farro bowl.

An aged (not smoked) gouda or parmesan is also tasty if you aren’t near a Trader Joe’s. Or even goat cheese. Yum.

Close up of arugula.

Arugula is one of the items that I use in a lot of dishes. I’m kind of obsessed with it. I love the peppery flavor and how it can pair with cold or warm dishes.

The arugula adds a nice fresh flavor to the Roasted Veggie Farro Bowl and is a great way to add some greens to your meal.

You could use spinach or even kale if you prefer. I would skip iceberg or green leaf lettuces which would just wilt and be super sad.

How to Make Farro with Roasted Vegetables

Step 1: Roast the Vegetables

Kid cutting a red bell pepper with a knife on the counter.

Preheat the oven to 350 degrees. Prep the veggies by washing them and cutting them however you prefer them.

This photo was from when I originally posted this recipe. I couldn’t take this photo out. This kid is 17 now but he’ll always be this size in my mind.

Cut up vegetables on a sheet pan next to a bottle of olive oil.

Place the veggies on a baking sheet and toss them with a tablespoon of olive oil. (When cooking with olive oil, I typically use a general extra virgin olive oil. I save the more quality stuff to finish dishes since the flavor will really shine through).

To make sure you get a nice caramelization, you should really spread out the veggies into an even, single layer onto a few sheet pans so they don’t steam. But I’m lazy and don’t like dishes. So there’s that.

Step 2: Make the Farro

Farro cooking in a pot on the stove.

While the vegetables roast, you should make your farro.

Follow the directions on the package. There are a few methods for making farro.

I usually bring a big box of chicken stock to a boil, then add the farro. I bring it back to a boil and then let it simmer for about 12 minutes. I know Trader Joe’s says it takes 10 minutes, but I like it better after 12.

I like it a bit firm still, it can get kind of mushy if you overcook it. Drain it, like you would pasta, when it’s done.

If you forget to drain, the stock will continue to absorb into the farro. This recipe is virtually fool-proof.

Step 3: Build the Farro Bowl

Overhead shot of all the components of a roasted veggie farro bowl.

I prettified this recipe for you guys. There is no reason to layout this recipe as I show above unless you are serving it to friends at lunch or want your family to eat it for dinner and build their own Roasted Veggie Farro Bowls to their liking.

This farro with roasted vegetables and arugula can be eaten warm or cold. And I love that you can add more or less of each ingredient to make this perfectly to your own taste preferences.

  • I usually start by putting a large handful of arugula in a bowl.
  • Then I top with a hearty amount (1/2 – 1 cup) of farro.
  • I spoon on about a cup of roasted vegetables.
  • I drizzle on about a teaspoon of good quality olive oil (this is where flavor counts!).
  • Sprinkle on some sea salt.
  • Finish with red pepper flakes and a bit of shredded cheese.
Bowls on a table of items to make into a farro bowl lunch.

Once everything is cooked, I put them in their storage containers in the fridge so they are ready to go for the week.

I keep the farro in a container and the veggies in a container of their own.


  • Keep things easy! While I put amounts of the ingredients, just buy whole veggies! Don’t worry about the actual measurements.
  • Line your baking sheet with foil to make clean up super fast!
  • If you’re a garlic fan you can add a few cloves of crushed garlic to your veggies prior to roasting! It’s a delicious addition.
  • Feel free to add shredded chicken, chicken sausage or even salmon to make it more hearty.
  • Use more arugula and less farro to make this more of an arugula salad instead of a farro bowl.
  • To keep on the healthier side, consider using a spray oil, instead of measuring out the oil, to ensure you aren’t using too much oil.

Frequently Asked Questions

What is farro?

Farro is an ancient grain that is sold dried and cooked in water or broth to create a nice, chewy bite. It has a slightly nutty texture and is very versatile in recipes. You can use it in place of pasta like I did in my Farro with Rosa Sauce.

Why is my farro taking longer to cook?

There are several types of farro sold. You want to find a quicker cooking (sometimes called semi-pearled) farro (like the Trader Joes). It is has some bran removed but still has fibered but cooks up faster.

How do I store the farro bowl ingredients?

I like to keep everything separate and build a bowl each time I want to eat one. I keep the farro in an air-tight container and the roasted veggies in another air-tight container in the refrigerator. They will stay fresh for about 5 days.

More easy dinner recipes

Overhead shot of a bowl of arugula farro salad with roasted vegetables.

Roasted Vegetable Farro Bowl

This Roasted Veggie Farro Bowl is my go-to lunch for fall and beyond! With sweet, caramelized vegetables, nutty farro and fresh arugula, the flavors of this recipe are so tasty! Prep on Sundays and have lunch ready for the whole week! It's also easy to turn into dinner if you need a quick, healthy idea!
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 191kcal
Servings: 6 servings


Roasted Veggies


Bowl Ingredients


Roasted Veggies

  • Preheat the oven to 375 degrees.
  • Clean and chop all veggies and add them to a sheet pan.
  • Add crushed garlic, olive oil, salt and pepper and toss together.
  • Roast for about 15-20 minutes.


  • Follow recipe on bag (but basically you will boil the chicken stock, add the farro and simmer for about 10-20 minutes depending on how you like it cooked).

To Make a Farro Bowl

  • To a large serving bowl add a handful or two of arugula.
  • Top with 1/2 – 1 cup of farro.
  • Add about 1 cup of roasted vegetables.
  • Drizzle with about 1 teaspoon of olive oil.
  • Sprinkle with 1/2 teaspoon Maldon sea salt.
  • Sprinkle with cheese and red pepper flakes if desired.
  • Eat up.


  • Keep things easy! While I put amounts of the ingredients so the nutrition software could do its best calculations, just buy whole veggies! Don’t worry about the actual measurements.
  • Line your baking sheet with foil to make clean up super fast!
  • If you’re a garlic fan you can add a few cloves of crushed garlic to your veggies prior to roasting! It’s a delicious addition.
  • Feel free to add shredded chicken, chicken sausage or even salmon to make it more hearty.
  • Use more arugula and less farro to make this more of an arugula salad instead of a farro bowl.
  • To keep on the healthier side, consider using a spray oil to ensure you aren’t using too much oil.


Serving: 2cups | Calories: 191kcal | Carbohydrates: 29g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 737mg | Potassium: 669mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1454IU | Vitamin C: 64mg | Calcium: 50mg | Iron: 2mg
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