Emerald Grain Bowl with Zesty Herb Vinaigrette

Wholesome ancient grains and expertly roasted root vegetables are brought to life with a vibrant green vinaigrette. This recipe is made with unsalted whole grains, vegetables, and a fresh herb dressing and is inspired by principles of a lower sodium, DASH-style eating pattern.

Total Time20 minutes
Yield7 servings 1x

Ingredients

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For the Bowls

3½ cups 630 g cooked pearled farro, no salt added during cooking
7 cups 700 g mixed root vegetables (for example carrots, parsnips, sweet potatoes), roasted with 1 Tbsp (15 ml) olive oil and no salt
½ cup 42 g raw, unsalted sliced almonds

For the Zesty Herb Vinaigrette

⅓ cup 80 ml extra-virgin olive oil
⅓ cup 80 ml cool water
2 large scallions (roughly chopped)
10 medium cloves garlic (peeled)
¾ cup packed fresh cilantro leaves
½ cup packed fresh dill
½ cup packed fresh flat-leaf parsley
¼ cup packed fresh mint leaves
Zest of 1 large lemon
Juice of 1 large lemon and 1 lime (3 Tbsp or 45 ml total mixed citrus juice)
¾ teaspoon fine sea salt
¼ teaspoon red pepper flakes (optional)

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Instructions

Toast the Almonds: Place the sliced almonds in a small dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until fragrant and golden. Immediately transfer to a plate and let cool completely.
Prepare Aromatics and Citrus: Add the chopped scallions and garlic to a food processor. Zest the lemon and add the zest to the processor. Juice the lemon and lime, then measure 3 tablespoons (45 ml) of mixed citrus juice and set aside.
Create the Herb Base: Add the cilantro, dill, parsley, and mint to the food processor. Pulse 10 to 12 times until finely minced, scraping down the sides as needed.
Emulsify the Vinaigrette: Add the sea salt and optional red pepper flakes. With the processor running on low, slowly stream in the olive oil, followed by the reserved citrus juice and the cool water. Process for 30 to 45 seconds until the vinaigrette is smooth, emulsified, and uniformly green.
Assemble the Bowls: Divide the warm farro evenly among 7 bowls. Top each with 1 cup of the roasted mixed root vegetables.
Dress and Garnish: Drizzle approximately 2 tablespoons (30 ml) of the zesty herb vinaigrette over each bowl. Sprinkle with the toasted almonds and serve immediately.

Notes

Make Ahead: The vinaigrette can be stored in an airtight jar in the refrigerator for up to 3 days. It will naturally separate; shake vigorously before each use. The cooked farro and roasted vegetables can also be prepared ahead and stored separately in the refrigerator.
Roasted Vegetables: To roast your own vegetables, toss bite sized pieces of carrots, parsnips, and sweet potatoes with 1 Tbsp (15 ml) olive oil and no salt. Spread on a lined baking sheet and roast at 220°C (425°F) for 25 to 30 minutes, stirring once, until tender and lightly browned. If you want the sodium to stay close to the listed nutrition values, keep the vegetables unsalted.
Ingredient Sourcing: Use low sodium or no-salt-added cooked farro and unsalted almonds. Using unsalted roasted vegetables helps keep the recipe in line with the estimated nutrition values.

These values are approximate and may vary based on ingredients and preparation.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: Mediterranean-Inspired

Nutrition

Calories: 309

Find it online: https://foodtrackergirl.com/2025/08/16/the-ultimate-healthy-grain-bowl-to-brighten-up-your-week/