Garden Fresh Farro Bowl with Balsamic Dressing
Garden Fresh Farro Bowl is a healthy and vibrant grain-based meal.Nutty farro provides a hearty and fiber-rich foundation.Fresh vegetables add crunch, color, and nutrients.Creamy avocado enhances texture and richness.Balsamic dressing delivers tangy, sweet flavor balance.A perfect plant-forward meal for any time of day.
Ingredients
For the Farro
- 1½ cups farro
- 4 cups water or vegetable broth
- ½ teaspoon salt
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- ½ red onion, thinly sliced
- 1 cup baby spinach or arugula
- ½ cup chickpeas (optional)
Balsamic Dressing
- ¼ cup balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Rinse farro and cook in salted water or broth for 20–25 minutes until tender. Drain and let cool slightly.
- Whisk balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper until well combined.
- Chop all vegetables and set aside.
- Add farro to a large bowl or individual servings. Top with vegetables, chickpeas, and avocado.
- Drizzle balsamic dressing over the bowl and toss lightly before serving. Garnish with herbs or seeds.
Notes
- Farro can be cooked ahead for meal prep.
- Rinsing farro removes excess starch.
- Use fresh seasonal vegetables for best flavor.
- Dressing can be stored for up to 5 days.
- Avocado should be added just before serving.
- Chickpeas add plant-based protein.
- Warm or cold farro both work well.
- Add feta for a salty contrast.