Recipe description
June 12, 2026
Roasted Vegetable Farro Bowl
Fiber-rich roasted vegetables and farro bowl to support gut health.
88%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from whole grains and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Farro
1
cup
Zucchini
1
piece
Red pepper
1
piece
Onion, red
1
piece
Cherry tomatoes
1
cup
Garlic
2
piece
Oil, olive
2
tablespoon
Lemon juice
6
teaspoon
Feta cheese
0.5
cup
Parsley
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat the oven to 425°F (220°C).
2
Chop the zucchini, carrot, and red capsicum into bite-sized pieces.
3
In a bowl, toss the chopped vegetables with 1 tablespoon of olive oil, salt, and pepper.
4
Spread the vegetables on a baking sheet and roast for about 20-25 minutes or until they are tender and slightly caramelized.
5
While the vegetables are roasting, cook the farro according to package instructions.
6
In a skillet, heat the remaining olive oil over medium heat and add minced garlic. Sauté for about 1 minute.
7
Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
8
Combine the cooked farro, roasted vegetables, sautéed spinach, and lemon juice in a large bowl.
9
Serve warm and enjoy!
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Nutrition
520 kcal
Calories
17 g
Protein
72 g
Carbohydrates
9 g
Fiber
7 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What is the main ingredient and is it gluten-free?
The main grain is farro, which contains gluten. If you need a gluten-free option, substitute with quinoa, millet, or brown rice.
Can I substitute farro with another grain?
Yes—quinoa, brown rice, or millet are good substitutes; texture and cooking times will vary.
How long does it take to make this bowl?
About 30–45 minutes: roasting the vegetables takes 20–25 minutes, and cooking the farro about 20–25 minutes (plus prep).
Is this recipe vegan and dairy-free?
Yes, it's dairy-free and vegan by default.
How can I customize the vegetables?
Use your favorites; roast with olive oil, salt, pepper, and herbs.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days; reheat in the microwave or on the stove, and keep dressings separate if possible.
How can I boost fiber or polyphenols?
Use a mix of whole grains and a variety of colorful vegetables; add legumes like chickpeas or lentils.
Can I meal-prep this for the week?
Yes—cook the grain and roast the vegetables ahead of time; store separately or together, then reheat and add greens before serving.
How can I season it without adding too much salt?
Use lemon juice, garlic, herbs, and spices; a light vinaigrette helps; taste and adjust.
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