Roasted Vegetable Farro Bowls
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 50 min · vegetarian, vegan, dairy-free
407 cal
10g protein
58g carbs
15g fat
per serving · estimated
Ingredients
- 3/4 cup farro
- 1 zucchini
- 1 bell peppers
- 1 pint cherry tomatoes
- 1 red onion
- 1/4 cup extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 cup fresh basil
- 1/2 tsp dried oregano
Method (tap to check — screen stays awake)
- Cook farro in salted water until tender, about 25 minutes, then drain.
- Toss chopped zucchini, peppers, tomatoes, and red onion with olive oil and oregano.
- Roast at 425F for 25 minutes until caramelized at the edges.
- Combine farro and roasted vegetables and toss with balsamic vinegar.
- Fold in torn basil and divide into meal-prep containers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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