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Vegan Farro Bowls with Miso Vinaigrette

Yields2 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Farro bowls are popular now, and this is one of our favorite variations! Filling enough to get you through the day or for dinner when you don't want soup.

Vegan Farro Bowls with Miso Vinaigrette

 3 tbsp red miso
 1 tbsp rice wine vinegar
 1 tsp toasted sesame oil
 Dash of hot sauce
 2 tbsp water
 1 tbsp orange juice
Farro Bowl
 1 cup 1 cup farro
 2 cups 2 cups water
 Juice of a 1/2 lemon
 Colavita Extra Virgin Olive Oil
 Kosher salt
 Freshly ground black pepper
 2 cups diced butternut squash
 2 cups diced carrots
 1 red onion, thinly sliced
 1 large beet, top cut off
 4 cups finely chopped kale

In a small bowl or glass jar with lid, mix miso, vinegar, sesame oil, hot sauce, water, and orange juice together. Set aside or store covered in a jar in the refrigerator for up to 2 weeks.

Farro Bowl

Preheat oven to 375˚F. Line a baking sheet with parchment paper. Toss squash, carrots, and onion with EVOO, salt, and pepper. Wrap beet in foil. Arrange vegetables and wrapped beet on prepared pan. Roast for 45 minutes.


Meanwhile, place farro and water in a saucepan over medium heat and simmer for 25-30 minutes, or until the level of the water is even with the farro. Turn off the heat and cover for 10 minutes, until farro is tender but not mushy. Season farro with fresh lemon juice, 2 teaspoons ov EVOO, salt, and pepper.


Remove veggies from the oven to cool. Peel the cooled beet and slice into wedges.


Toss veggies with vinaigrette. Arrange farro, kale, and vegetables in a bowl and drizzle a little EVOO over the top. Or store components in lidded containers in the refrigerator for up to 4 days.

Nutrition Facts

Servings 2