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Farro bowl next to a tray of roasted vegetables, white bean salad, and tahini dressing.

Farro Bowls for Meal Prep

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Cuisine: Mediterranean
  • Diet: Vegan


These vegan farro bowls with garlicky white beans, roasted vegetables, and tahini dressing are designed for meal prep. Perfect for school/work!



For the Farro and Vegetables

  • 1 cup farro (see below for subs)
  • 1/2 teaspoon fine sea salt, divided
  • 3 medium carrots, peeled and cut into matchsticks
  • 2 bell peppers, ribs and seeds removed, sliced
  • 1 large yellow or red onion, sliced into half-moons
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper, to taste

For the Bean Salad

  • 2 tablespoons extra virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • Two 14-ounce cans white beans, drained and rinsed (or 3 1/4 cups home-cooked beans)
  • 2 tablespoons minced fresh cilantro, dill, and/or parsley
  • 2 tablespoons fresh lemon or lime juice
  • Fine sea salt and freshly ground black pepper, to taste

For the Tahini Dressing

  • 1/3 cup well-stirred tahini
  • 1/3 cup water
  • 2 tablespoons fresh lemon or lime juice
  • 1 garlic clove, crushed or finely minced
  • 1/4 teaspoon fine sea salt


  1. Preheat the oven to 425ºF.
  2. In a medium pot, bring 2 cups of water to a boil. Add 1 cup farro and 1/4 teaspoon salt (do not stir). Cover tightly with a lid, reduce the heat to low, and cook until all the water is absorbed (~20 minutes for pearled farro and ~35 for whole). Turn the heat off and let stand covered for another 10 minutes without stirring.
  3. Meanwhile, start roasting the vegetables: on a large rimmed baking sheet, combine the peppers, carrots, and onions. Drizzle with about 2 tablespoons of oil, and season with 1/4 teaspoon salt and a few grinds of pepper. Toss to coat. (The vegetables should be moderately oily – not too dry and not swimming in oil either.) Arrange in a single layer. Roast for about 15 minutes, then toss and continue roasting for 10 to 15 minutes more, until the veg are soft and brown.
  4. Start the bean salad: in a small skillet, combine 2 tablespoons of oil and 3 thinly sliced garlic cloves, and place over a low flame. Warm just until the garlic starts to sizzle, about 2 minutes. Sizzle until golden, about 30 seconds, then turn the heat off. Let stand for 5 minutes to infuse.
  5. In a large bowl, combine the beans and garlicky oil with 2 tablespoons minced herbs, 2 tablespoons lemon juice, and salt and pepper to taste. Toss to combine.
  6. Lastly, make the dressing: in a medium bowl, combine 1/3 cup tahini, 1/3 cup water, 2 tablespoons lemon juice, 1 crushed garlic clove, and 1/4 teaspoon salt. Whisk until smooth and pourable (at first it may seem lumpy, but keep whisking and it’ll come together); add more water if needed. Taste and adjust the seasonings if needed.


As a substitute, try wheatberries, buckwheat, brown rice, barley, quinoa, or millet.


  • Serving Size: 1/6 of the recipe
  • Calories: 433

Keywords: farro, bowl, white beans, tahini, vegan

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