February 16, 2026

Warm Farro Bowl with Roasted Vegetables & Tahini Drizzle

By Samantha Podob, MS, RD, CDN
Heart HealthWhole GrainsPlant-BasedMeal PrepFiber-Rich
Warm Farro Bowl with Roasted Vegetables & Tahini Drizzle

This warm farro bowl is comforting, colorful, and deeply satisfying. It is a great reminder during Heart Healthy Month that whole grains and vegetables can be both nourishing and enjoyable. The tahini drizzle adds creaminess without any dairy.

This recipe is ideal for lunch or dinner and works great as a meal-prep option.

Why You Will Love This Recipe

The textures in this bowl are balanced and hearty, making it filling without feeling heavy. It is customizable based on seasonal vegetables and what you already have at home. Leftovers taste just as good the next day, which makes it practical for busy weeks.

Nutrition Snapshot

One serving provides approximately 420 calories and offers substantial fiber from farro and vegetables. Farro contributes complex carbohydrates and plant protein that support steady energy and heart health.

Recipe Info

Ingredients

Bowl

Tahini Drizzle

Instructions

  1. Cook farro according to package directions and set aside.
  2. Preheat oven to 425°F (220°C).
  3. Toss vegetables with olive oil, salt, and pepper.
  4. Roast vegetables for 20–25 minutes until tender.
  5. Whisk tahini, lemon juice, garlic, and water until smooth.
  6. Assemble bowls with farro, roasted vegetables, and tahini drizzle.

Time-Saving Tips

Ingredient Substitutions & Variations

Brown rice or quinoa can replace farro. Chickpeas, lentils or tofu can be added for extra protein.

Storage & Meal-Prep Notes

Store components separately in the refrigerator for up to four days. Reheat grains and vegetables before adding sauce.

Serving Ideas or Pairings

Pair with a leafy green salad or a side of fruit for a balanced meal.

From My Kitchen to Yours

Heart-supportive eating can be warm, comforting, and flexible. Reach out if you would like help creating meals that support your goals without stress.