Roasted Vegetable And Farro Bowl With Miso Dressing

Name: Roasted Vegetable And Farro Bowl With Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Veggies and Farro; 2 cups farro; 1 head broccoli, cut into florets; 1 eggplant, cut into cubes; 1 package tofu; 3 cups spinach; 2 cups bean sprouts; Olive Oil; Dressing; 2 tablespoons miso paste; 1 dash rice vinegar; 1 splash honey; water

Servings: persons

Roasted Veggies and Farro
2 cups farro
1 head broccoli, cut into florets
1 eggplant, cut into cubes
1 package tofu
3 cups spinach
2 cups bean sprouts
Olive Oil
Dressing
2 tablespoons miso paste
1 dash rice vinegar
1 splash honey
water

1
Preheat oven to 400 degrees. Bring 4 1/2 cups water to a boil in a saucepan. When boiling, add the farro, cover, turn down the heat to a simmer and cook for 15-30 minutes, until tender yet firm. Drain any excess water and keep covered so it stays warm.
2
While the farro cooks prepare your vegetables. Lay the broccoli on half a baking sheet, and the eggplant on the other half. Drizzle both with olive oil and a pinch of salt. Put in the oven and roast for 30 minutes, turning after 20. Get 'em nice and crispy.
3
Cut your tofu square into slices. Lay them on another baking sheet and throw them in the oven to join the vegetables. Roast 10 minutes each side, until golden.
4
Steam your spinach! Sautee your bean sprouts in a little olive oil and a tablespoon of water, just until they become soft.
5
Add all the dressing ingredients, minus the water, into a bowl and mix together. Add water until it thins out and becomes the consistency you desire.
6
Put grains in serving bowls. Top with vegetables and tofu. Spoon dressing over the top, then sprinkle with sesame seeds.

160

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Roasted Veggies and Farro, 2 cups farro, 1 head broccoli, cut into florets, 1 eggplant, cut into cubes, and more.

Yes, Roasted Vegetable And Farro Bowl With Miso Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!