Emerald Grain Bowls with Zesty Herb Vinaigrette
Wholesome ancient grains and roasted root vegetables meet a vibrant, zesty green sauce. A perfectly balanced and satisfying meal, ready in minutes when your components are prepped ahead.
Servings 7
Calories 633kcal
Equipment
- Small dry skillet
- High-speed food processor or personal blender
- Rubber spatula
- Citrus juicer or reamer
- Measuring cups and spoons
- 7 individual serving bowls
Ingredients
Pantry & Grains
- 3½ cups cooked pearled farro at room temperature or gently warmed
- ½ cup sliced raw almonds
Liquids & Oils
- 1⅓ cups high-quality extra-virgin olive oil
Fresh Produce
- 7 cups mixed roasted vegetables e.g., carrots, parsnips, sweet potatoes
- 2 large scallions roots trimmed
- 10 medium cloves garlic peeled
- ¾ cup packed fresh cilantro tender stems included
- ½ cup packed fresh dill
- ½ cup packed fresh flat-leaf parsley
- ¼ cup packed fresh mint leaves
- 1 large lemon
- 1 lime
Seasonings & Garnish
- 1¼ teaspoons fine sea salt
- ¼ teaspoon red pepper flakes optional
Instructions
- Toast the Almond Garnish : Place the sliced almonds in the small, dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until they are fragrant and golden brown in spots. Immediately transfer the almonds to a plate to cool completely; this prevents them from burning.
- Prepare the Aromatics & Citrus : Roughly chop the scallions and garlic cloves and add them to the bowl of your food processor. Zest the entire lemon, adding about 2 teaspoons of zest to the processor. Then, juice the lemon and lime, setting aside a total of 3 tablespoons of mixed citrus juice.
- Create the Herb Base : Add the cilantro, dill, parsley, and mint to the food processor with the aromatics. Secure the lid and pulse the mixture 10-12 times until everything is finely minced, scraping down the sides with a spatula once or twice.
- Emulsify the Vinaigrette : Add the sea salt and optional red pepper flakes to the food processor. With the machine running on low, slowly stream in the 1⅓ cups of olive oil, followed by the 3 tablespoons of reserved citrus juice. Continue to process for about 30 seconds, or until the vinaigrette is smooth and uniformly green.
- Ready the Bowl Components : If desired, gently warm the cooked farro and roasted vegetables in a large skillet over low heat for 4-6 minutes, or until just heated through.
- Assemble the Harvest Bowls : Create a foundation in each of the 7 bowls by dividing the farro evenly. Arrange 1 cup of roasted vegetables over the top of each portion. Generously drizzle approximately 2 tablespoons of the zesty herb vinaigrette over each bowl.
- Final Flourish : Finish each grain bowl with a sprinkle of the toasted sliced almonds for a delightful crunch. Serve immediately.
Notes
Storage: The Emerald Herb Vinaigrette is the star and can be made ahead. Store it in an airtight jar in the refrigerator for up to 5 days. The oil may solidify when chilled; simply let it sit at room temperature for 20 minutes and shake well before using.
Ingredient Swaps: Feel free to substitute the farro with cooked quinoa, freekeh, or barley. For the crunchy topping, toasted pepitas (pumpkin seeds) or chopped walnuts are excellent alternatives to almonds.
Vinaigrette Troubleshooting: If your vinaigrette tastes slightly bitter (which can happen from over-processing herbs), add a tiny pinch of sugar or a ¼ teaspoon of maple syrup to balance the flavors. If it’s too thick, blend in a tablespoon of cool water until it reaches your desired consistency.
Nutrition (per serving, estimated)
Serving Size: 1 bowl (approx. 2 cups)- Calories: 633
- Total Fat: 47 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 484 mg
- Total Carbohydrate: 49 g
- Dietary Fiber: 9 g
- Total Sugars: 8 g
- Includes Added Sugars: 0 g
- Protein: 8 g
- Vitamin D: 0 mcg
- Calcium: 120 mg
- Iron: 3.5 mg
- Potassium: 750 mg