Summer Squash Farro Bowl

4.7
(6)

Look no further for your next satisfying, delicious, vegetarian dinner. This healthful summer squash farro bowl balances building blocks to create a healthful meal–including beans, vegetables, whole grains, and avocado—and does it all in just 35 minutes.

Summer Squash Farro Bowl Recipe
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
35 mins
Yield:
4 serves

Ingredients

  • 1 15-oz. can low-sodium chickpeas, drained and rinsed

  • 2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)

  • 2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)

  • 1 red onion, sliced (1 cup)

  • ¼ cup olive oil, divided

  • 1 ¾ teaspoons kosher salt, divided

  • 1 ¼ cups farro

  • 1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)

  • 1 avocado, sliced

  • Fresh cilantro leaves, for serving

  • ¾ cup plain whole-milk Greek yogurt

Directions

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss chickpeas, zucchini, squash, onion, 2 tablespoons oil, and 1 teaspoon salt on baking sheet. Roast until zucchini and squash are browned and chickpeas are crisp, 20 to 25 minutes.

  2. Meanwhile, prepare farro according to package directions. Drain; transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.

  3. Divide farro mixture among bowls and top with squash mixture, sliced avocado, and cilantro. Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with farro bowls for dolloping.

Nutrition Facts (per serving)

671 Calories
27g Fat
85g Carbs
24g Protein
Nutrition Facts
Calories 671
% Daily Value *
Total Fat 27g 35%
Cholesterol 6mg 2%
Sodium 900mg 39%
Total Carbohydrate 85g 31%
Total Sugars 11g
Protein 24g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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