Description
This Spring Vegetable Grain Bowl features roasted asparagus, carrots, radishes, and leeks over a nutty farro base, topped with a creamy pistachio pesto. Ready in just 20 minutes, this vibrant, healthy meal captures the freshness of spring produce in every bite.
Ingredients
Scale
- 1 ½ cups farro
- 3 cups water
- 1 small bunch carrots (about 8, peeled)
- 1 bunch asparagus (trimmed)
- 1 bunch radishes (quartered)
- 1 leek (sliced in half lengthwise)
- 1 cup frozen peas (thawed)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 cup pistachio meats
- ⅓ cup olive oil (for pesto)
- ¼ cup fresh basil
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Bring farro and water to a boil in a saucepan. Cover, reduce heat to low, and simmer for 10 minutes. Remove from heat and let sit covered for 5 minutes.
- Arrange carrots, asparagus, radishes, and leek on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 15–20 minutes until the carrots are tender and vegetables are slightly caramelized.
- While vegetables roast, prepare the pistachio pesto. Add pistachios, olive oil, and basil to a blender and blend until smooth. Add Parmesan and pulse until combined. Season with salt and pepper; thin with extra olive oil if needed.
- Stir 1 tablespoon of pesto into the cooked farro, then divide the grains between four bowls.
- Top each bowl with roasted vegetables, peas, and an additional dollop of pesto. Serve warm or at room temperature.
Notes
- For a vegan version, replace Parmesan with nutritional yeast.
- Use quinoa or brown rice for a gluten-free option.
- Store components separately in the refrigerator for up to 3 days.
- Add a squeeze of lemon to the pesto for extra brightness.
- Top with grilled chicken, tofu, or chickpeas for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 8mg
Keywords: Spring Vegetable Grain Bowl, roasted vegetables, farro bowl, pistachio pesto, healthy grain bowl, vegetarian recipe, spring produce, easy weeknight dinner