Foodbe
spring farro & roasted carrot bowl

spring farro & roasted carrot bowl

👨‍🍳 Chefy Tip: Salt the carrots before roasting — it draws moisture out that browns on the pan instead of steaming. Carrots are done when a fork slides in with slight resistance, not mush. Toss the farro and carrots in the dressing off heat — the fat carries the flavor, the farro holds it.

Serves
2
Prep
10 min
Cook
20 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
410
Carbs
58g
Protein
10g
Fat
16g

Flavor Profile

🥕 Sweet and caramelized from roasted carrots
🌾 Nutty and hearty from the farro
🍋 Bright and citrusy from the lemon herb dressing
🌿 Fresh and herbaceous from parsley and mint

Ingredients

🌾 1 cup cooked farro
🥕 1 cup carrots, peeled and sliced
🫒 1 tbsp olive oil
🧂 Salt and black pepper to taste
🌿 1/2 cup arugula or baby spinach
🧅 1/4 cup red onion, thinly sliced
🍋 Juice of 1/2 lemon
🫒 1 tbsp extra virgin olive oil
🧄 1 clove garlic, minced
🌿 1 tbsp fresh parsley, chopped
🌿 1 tbsp fresh mint, chopped

Instructions

01

Toss carrots with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender and caramelized.

02

Whisk together lemon juice, olive oil, garlic, parsley, and mint for the dressing.

03

Combine farro, arugula, and red onion. Toss with dressing, top with roasted carrots, and serve warm or chilled.

🧬 Food Science

Farro is an ancient grain packed with fiber, protein, and antioxidants, making it a great choice for heart health and digestion. Roasted carrots provide beta-carotene, which supports vision and immune health, while fresh herbs add a burst of anti-inflammatory properties.

Pair It

🥂 Iced green tea with lemon is a refreshing complement to the bright herb dressing.
🍽️ Serve alongside roasted chickpeas with za'atar for extra protein and crunch.