I’ve been obsessed with a few things lately: farro, and roasted vegetables. Both are such healthy food choices, and together they make a filling and delicious meal. Try this Roasted Vegetables and Farro Green Goddess Bowl recipe and see for yourself.
I guess you could say I’m obsessed with bowl meals, too, especially judging by my Pinterest boards. I haven’t really made many of them, but the choices are endless — seriously endless!
For my Roasted Vegetables and Farro Green Goddess Bowl recipe, I added a dressing that also brings big flavor to the table. Green Goddess dressing is made with a bit of anchovy paste — don’t get worked up by that, unless you love anchovy paste, that is — fresh herbs, garlic, lemon, and some mayonnaise and plain Green yogurt.
Anchovy paste adds a salty and tangy flavor to whatever you use it with. I know people can freak out about anchovies, but I swear, the anchovy paste really adds to the dressing – nothing fishy. If you really feel strongly about it and must leave it out, try replacing it with black Mediterranean-style olives.
One of the vegetables I used for this dish is parsnips. I don’t cook with them often, but that will likely change soon. Parsnips are flavorful and when they’re roasted they turn very soft – quite different than they are in raw form. They taste a little sweet and perfumy to me, and in these pictures, they look a little like French fries!
I tossed the parsnips them with a sweet potato, and broccoli. Combined with the chewy farro and the herbed Green Goddess dressing – seriously, I’ve found a new favorite meal.
Not only is the bowl recipe delicious and healthy, it’s easy to make with minimal clean up after cooking. I love it!
Eat the leftovers the next day for lunch, cold, straight from the fridge, and don’t forget to spoon on a little more dressing.
Try another of my recipes that include roasted vegetables:
Oktoberfest Sheet Pan Brats with Roasted Vegetables
Creamy Pasta with Roasted Cauliflower and Mushrooms
Sheet Pan Blueberry-Basamic Glazed Salmon
- 2 cups cooked farro
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and cubed
- 1 small head broccoli florets
- 2 parsnips, peeled and ends trimmed, cut into spears about 3 inches long and 1 inch thick
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup white onion
- 2-3 garlic cloves, to taste
- 2 teaspoons anchovy paste, more or less to taste
- 3 tablespoons lemon juice
- 1/2 cup fresh parsley leaves
- 2 tablespoons fresh tarragon leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Aluminum foil
- Preheat the oven to 425 degrees F. Like two baking sheets with aluminum foil and set aside.
- Add the vegetables to a large bowl and drizzle with the olive oil. Season with salt and black pepper.
- Roast for about 40 minutes, tossing several times, until the vegetables begin to caramelize.
- As the vegetables cook, prepare the Green Goddess dressing.
- Add the remaining ingredients to a food processor and blend until smooth. Taste, and adjust the seasoning as needed.
- When the vegetables have finished roasting, add them to a bowl with the cooked farro.
- Drizzle with the Green Goddess dressing.
- If you don't want to use anchovy paste for this recipe, you could use black Mediterranean-style olives instead.