About this recipe

Hearty, colorful grain bowls loaded with roasted vegetables, creamy hummus, briny olives, and a bright lemon-herb dressing — all built on a base of fluffy farro or quinoa. Everything can be prepped in advance and assembled throughout the week, making this a meal-prep powerhouse that tastes even better the next day.

Instructions

1. 1

   Combine the farro, water, and ½ tsp fine sea salt in a saucepan. Bring to a boil ^[over high heat], then reduce to a steady simmer. Cook uncovered for 25–30 minutes, until the farro is tender but still has a pleasant chew. Drain any excess water, fluff with a fork, and set aside to cool slightly.

2. 2

   Preheat your oven to ![425°F]. Spread the broccoli florets, red bell pepper strips, and red onion wedges in a single layer on a baking sheet. Drizzle with 3 tablespoons of extra-virgin olive oil and the balsamic vinegar, then sprinkle with ¼ tsp fine sea salt and red pepper flakes if using. Toss well to coat. Roast for 20–25 minutes, tossing once halfway through, until the edges are caramelized and the broccoli florets is lightly charred.

3. 3

   While the vegetables roast, whisk together the lemon juice, Dijon mustard, honey, garlic, and ¼ tsp fine sea salt in a mixing bowl. Slowly drizzle in the ½ cup of extra-virgin olive oil while whisking constantly until the dressing is emulsified and smooth. Taste and adjust seasoning as needed.

4. 4

   Divide the cooked farro evenly among four bowls. Top each with a generous portion of the roasted vegetables, a scoop of chickpeas, cherry tomatoes, and kalamata olives. Add a dollop of hummus to each bowl, then drizzle generously with the lemon-herb dressing. Finish with crumbled feta cheese and parsley if desired. Serve warm or at room temperature.