Harvest Grain & Roasted Vegetable Meal Prep Bowl

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, sliced into strips
• 1 medium zucchini, sliced
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• 1/2 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes, red bell pepper strips, zucchini slices, and red onion wedges with 1 tablespoon olive oil, dried thyme, salt, and pepper. Spread evenly on the baking sheet.
3. Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
4. While vegetables roast, add rinsed farro and water (or vegetable broth) to a medium saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook until tender but chewy, about 25-30 minutes. Drain any excess liquid.
5. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and remaining 1 tablespoon olive oil to create the dressing. Adjust salt and pepper to taste.
6. Divide cooked farro evenly among 4 meal prep containers or bowls.
7. Top each farro portion with equal amounts of roasted vegetables and sprinkle with crumbled feta cheese.
8. Drizzle each bowl with the balsamic dressing and garnish with fresh parsley if desired.
9. Allow bowls to cool completely before sealing and refrigerating. They can be enjoyed cold or reheated.

Chef tips

• Substitute farro with quinoa or brown rice if unavailable—adjust cooking time accordingly.
• Roast vegetables in a single layer for the best caramelization and flavor.
• Use gluten-free grains like quinoa if you need a gluten-free bowl.
• For added protein, toss in a handful of toasted chickpeas or grilled chicken on top.