Spring Farro Bowls with Lemon Tahini Dressing
Spring Farro Bowls with Lemon Tahini Dressing- made with lightly steamed seasonal vegetables, these farro bowls are perfect to prep for lunches or a light and easy dinner. (vegan with gluten-free option)
Who else is super pumped for spring? I love seeing everything come back to life this time of year. Between the beautiful blooms, the crisp air and the warm sunshine, it instantly puts me in the mood for light and refreshing meals.
These Spring Farro Bowls fit the bill. They’re made with lightly steamed spring vegetables and drizzled with a tangy lemon tahini dressing that will keep you coming back for more.
Spring Farro Bowls Ingredients
I used a combination of seasonal vegetables that I was able to find near me but feel free to change things up with what you have available to you.
- Arugula creates a light the base for the bowls and offers up a mild peppery flavor. If you’re not a fan romaine or spinach would also work great in it’s place.
- Asparagus is the epitome of spring so it only seemed right to include it. Lightly steaming the asparagus leaves it’s crisp enough so that it’s not stringy but still soft enough to chew. Just make sure you keep a close watch while you’re steaming it because it can get overcooked quickly!
- If you can find fresh peas I highly recommend using those but frozen and defrosted will also work fine.
- Farro is our main source of protein and fiber, and also adds a delightful nutty flavor and chewy texture to the bowls. It’s an ancient mediterranean grain which means it tends to be lower in gluten than modernized wheat. My favorite brand is Bob’s Red Mill because it’s certified organic and I can always find it at my local grocery store. If you use the quick cooking method and soak the farro overnight (which also helps digestibility and nutrient absorption) then it only takes 10-minutes to prep. Quinoa or brown rice also makes a great gluten-free alternative for allergies.
- Sliced radishes provide a nice light crunch to the bowls while also offering a punch of vitamin C.
- Adding even more texture, chopped roasted almonds add a healthy dose of vitamin E.
- Top it off with sliced avocado because everything is better with avocado.
- Lemon tahini dressing brings it all together thanks to it’s creamy texture and tangy flavor. It’s also packed full healthy fats and amino acids, rounding out the bowls as a wholesome meal.
How to Make Spring Farro Bowls
- Start by prepping the dressing: whisk tahini with lemon juice and a touch of pure maple syrup and fine sea salt. Add water as needed to thin.
- Cook the farro: drain the excess water it’s been soaking in overnight then rinse thoroughly. Add to a pot with fresh water, bring to a boil and cook for about 10 minutes, or until soft.
- Steam the asparagus: Using a steamer basket, bring the pot of water to a boil and place the asparagus in the basket. Cook for 3 to 4 minutes, just until asparagus is slightly tender but still firm and green. Rinse with cold water then chop into bite-size pieces.
- Layer the bowls: add the arugula, asparagus, peas, radishes, almonds and avocado to the bowls. Drizzle with lemon tahini and serve or store in containers for later.
Whether you’re looking for a light and healthy option to prep for lunches during the week, and easy dinner idea, or something to serve for a spring gathering, I’m sure these farro bowls will be a hit. Enjoy!
Looking for more bowl recipes?
- Grilled Vegetable Hummus Bowls
- Peanut Soba Noodle Bowls
- Vegan Poke Bowls
- Lemongrass Tofu Bowls
- Cabbage Rice Fajita Bowls
- Miso Glazed Sweet Potato Bowls
Spring Farro Bowls with Lemon Tahini Dressing
For the Bowls
- 1 cup farro, soaked overnight
- 1 bunch asparagus
- 5 ounces arugula, or romaine, spinach, mixed greens
- 1 cup peas, fresh or frozen and defrosted
- 6 radishes, sliced
- 2 avocados, pitted and sliced
- 1 cup roasted almonds, chopped
- Prep the dressing: In a measuring cup or small bowl, combine all of the ingredients for the dressing. Whisk until smooth. Add water a tablespoon at a time as needed to thin or more salt/sweetener as desired. Set aside.
- Cook the farro: Drain and rinse the farro then transfer to a medium size pot with 2 cups of water. Bring to a boil and cook for 10 to 15 minutes. Cover and steam for another 5 minutes, until farro is soft and all of the water has absorbed. Set aside to cool.
- Steam the asparagus: Using a steamer basket, bring a pot of water to a boil then place the asparagus inside of the basket. Cover and steam for 4-5 minutes, just until slightly tender but still green and firm. Remove from heat and rinse with cold water. Transfer to a cutting board then cut the asparagus into bite-size pieces.
- Assemble the bowls: Start by layering the arugula on the bottom then add the steamed asparagus, peas, cooked farro, radishes, avocado and almonds on top. Drizzle with lemon tahini dressing, serve, and enjoy! If preparing in advance, store the dressing separately until ready to serve. The bowls and dressing should keep for up to 4 days when stored in sealed containers in the refrigerator.
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.