This Ancient Grain Bowl with Roasted Vegetables is full of fresh and bright Summer flavor. This recipe is easy and quick to make and comes together in 30 minutes.
*Originally published July 6, 2021 and updated with new copy and photos 5/23/22.
This Ancient Grain Bowl with Roasted Vegetables is so nice and refreshing. This past weekend was the 4th of July and I ate so much good junky food. However, after the holiday, my body was craving something healthy and nutritious. I feel like this Ancient Grain Bowl just hit that perfect spot. It is so refreshing and full of healthy grains, squash, bell pepper, and tomatoes, and then topped with a lemon Italian dressing, this recipe is perfect.
For more delicious recipes, check out this this Mediterranean Cucumber Salad, this 30 minute Vegan Egg Roll in a Bowl or this Easy Vegan Fajita Bowl!
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Why This Recipe is So Great
- This Ancient Grain Bowl is full of bold flavor!
- This recipe only takes about 30 minutes to make.
- The chewy farro, fresh vegetables, and zesty Italian dressing make this the perfect meal on a warm day!
- This ancient grain bowl recipe is dairy-free, and vegan.
Ingredient Notes
- Farro - The ancient grain that we are using in this recipe is farro. Farro is similar to barley though is a slightly longer grain. Barley and Farro can be used interchangeably in most recipes. Farro is a wheat product and contains gluten.
- Zucchini and Squash- Zucchini and squash are the main vegetables in this recipe. I love making this during Summer when I have fresh squash and zucchini growing in my garden. However feel free to use whatever vegetable you have on hand.
- Cherry tomatoes- I love the brightness of cherry tomatoes, they are bursting with flavor and are bright and refreshing, however, feel free to swap them with regular tomatoes if that is what you have on hand.
- Olive oil- Olive oil is the base of this dressing, however feel free to use whatever neutral oil you want.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat oven to 425 degrees and add your sliced zucchini, squash, tomatoes, and bell pepper to a sheet pan and toss with a little olive oil. Roast for 15 minutes
- While the veggies are roasting, make the farro. Boil the farro according to package directions.
- To make the dressing, combine ½ cup of olive oil, lemon juice, and zest, and Italian seasoning to a bowl and stir to combine.
- Add your farro and vegetables to a large bowl and drizzle with the dressing. Toss everything to coat and combine. Serve either warm or cold.
Hint: Don't forget to season! I salt my vegetables before putting them in the oven and then I always boil the farro in salted water.
Substitutions
- Farro - If you don't have farro, you can easily swap it with barley.
- Roasted Vegetables - Feel free to swap the squash and zucchini with whatever you have on hand!
- Oil-Free - If you want to keep this recipe oil-free, you can leave out the olive oil and dress it with simply lemon juice and Italian seasoning.
Variations
- Spicy - Add some red pepper flakes to the dressing to spice it up a bit!
- Creamy- Add some sliced avocado if you want to make this creamy!
- Extra Protein -Throw in some chickpeas if you want to give this a protein boost!
FAQ's
Ancient grains are a group of grains that have remained mostly unchanged for thousands of years. They tend to be less processed and pack more vitamins, minerals, and fiber than more widespread grains like corn, rice, and modern wheat.
Yes, farro is a whole grain and is much better for you than traditional or processed wheat. Farro is easy to digest and full of vitamins and minerals. The farro, combined with the roasted vegetables creates a healthy and nutritious dish that is heart-healthy and good for you. Each serving of this recipe is 11 WW points and 363 calories.
It is best to at least soak the grains before eating them as it can be hard to digest raw. Soaking or boiling the grains can make them easier for your body to digest and absorb their nutrients.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Cookie Sheet
- Stock Pot
- Chef Knife
- Cutting Board
- Mixing bowls
- Measuring Spoons
Storage
Store the leftover Ancient Grain Bowl in an airtight container for 3-4 days in the refrigerator. This recipe makes the perfect meal prep! I like to make a big batch and portion it out in containers to eat during the week!
I wouldn't recommend freezing this dish as it will affect the textural elements of the recipe.
Top Tips
- Make sure to dice all the vegetables the same size so that they cook evenly. You don't want large chunks of squash and tiny dice of bell peppers.
- This is the perfect side dish for any BBQ cookout or make it a main dish by adding some protein such as chickpeas!
- You can buy pre-cooked farro like I used and cut the time in half. I used farro from Trader Joe's and it is quick cook. Traditional farro can take up to 30 minutes to cook.
Check Out Some Other Great Recipes!
- Barbecue Ranch Taco Salad
- Amish Potato Salad
- Easy Vegan Spinach and Artichoke Dip
- Tuscan Panzanella Salad with Arugula
- Ultimate Gyro Fries
Ancient Grain Bowl with Roasted Vegetables
Equipment
- 1 Cookie Sheet
- 1 cutting board
- 1 Measuring Cups and Spoons
- 1 chef knife
- 1 Mixing Bowl
- 1 Stock Pot
Ingredients
- 8 oz dry farro I use Trader Joe's 10-minute farro
- 2 medium zucchini diced
- 2 medium yellow squash diced
- 1 red bell pepper diced
- ½ cup cherry tomatoes halved
- ½ cup olive oil
- zest and juice of 1 lemon
- 2 tbs Italian seasoning
Instructions
- Preheat oven to 425 degrees and add your sliced zucchini, squash, tomatoes, and bell pepper to a sheet pan and toss with a little olive oil. Roast for 15 minutes
- While the veggies are roasting, make the farro. If using Trader Joe's pre-cooked farro, bring a pot of water to boil and add the bag of farro and boil for ten to twelve minutes. Drain and then set aside. If using a different brand of farro, boil for around 30 minutes or cook according to package directions.
- To make the dressing, combine ½ cup of olive oil, lemon juice, and zest, and Italian seasoning to a bowl and stir to combine.
- Add your farro and vegetables to a large bowl and drizzle with the dressing. Toss everything to coat and combine. Serve either warm or cold.
Notes
- Make sure to dice all the vegetables the same size so that they cook evenly. You don't want large chunks of squash and tiny dice of bell peppers.
- This is the perfect side dish for any BBQ cookout or make it a main dish by adding some protein such as chickpeas!
- You can buy pre-cooked farro like I used and cut the time in half. I used farro from Trader Joe's and it is quick cook. Traditional farro can take up to 30 minutes to cook
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leena says
Gorgeous recipe!
Celebrate Woman says
I love recipes with ancient grains. Farro is one of the best and provides so many vitamins and minerals. I've got all ingredients to make this salad.
kaydimaggio says
Yes! Ancient grain recipes are some of my favorites! I hope you enjoy!
Kay says
This was really enjoyed served cold at our family bbq. No one had heard of farro before, I have pointed them to your site to make it themselves.
kaydimaggio says
So glad you enjoyed!
Freya says
Yum, this was so good! I added some corn to it too, for colour. I love the nuttiness of farro.
kaydimaggio says
Oh I bet the corn addition turned out great!
Linda says
This farro salad is our new favorite. It's flavorful, colorful, and healthy!
kaydimaggio says
Glad you liked it!
Jeannie says
Can I cook it the way Im cooking rice? I would like to try it because it looks delicious and have lots of veggies!
kaydimaggio says
I don't think there is a farro setting on a traditional rice cooker but you can cook this on the stove just like you cook rice. Bring a pot of water with 6-8 cups to boil, add the farro and simmer covered for about 30 minutes. It will not soak up all the water like rice does so you will have to drain it.
Krysten Quiles says
I was just reading an article about farro and I wanted to try to add it into my diet. So thanks for this recipe, it's totally going to be my introduction into farro!
kaydimaggio says
It is such a delicious and powerhouse whole grain! I'm sure you will enjoy it!
Lyssa says
This summer salad looks so good! Wow. I love fresh recipes like this!
kaydimaggio says
Thank you! I hope you enjoy it!
Nora says
What a wonderful recipe with all the different summer vegetables! I love it! Thanks for sharing!
kaydimaggio says
Thank you! I hope you enjoy it!
Magali Mutombo says
I have never had farro before but it sounds so delicious. I will save this recipe and put it in my rotation. 😋
kaydimaggio says
I hope you enjoy it!
Headphonesthoughts says
I have eaten farro before without realizing it was called that. This recipe looks great and I would totally have this for dinner.
kaydimaggio says
Glad you enjoyed!
Briana | Next Destination Unknown says
I'll be honest... I've heard of Farro before but had no idea what it was and was too intimidated to investigate. Thanks for sharing this recipe! It looks so refreshing with all the veggies! Maybe I'll actually give Farro a try now. 😉
kaydimaggio says
Yes! You should, it really isn't all that intimidating, I think you will like this 🙂
kaydimaggio says
You really should! It is so easy and delicious and such a good whole grain option.
Pastor Natalie says
This recipe looks delicious. I have not tried farro before and I have to be careful with gluten. Thank you for sharing this post.
Pastor Natalie
Letstakeamoment.com
kaydimaggio says
I hope you enjoy!
Freya says
I haven’t tried farro before as I’ve not found a recipe that seemed suitable but I’m excited to give this a try!
kaydimaggio says
This is the perfect recipe to try it with! I hope you enjoy!