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Main Dish

Mediterranean roasted vegetable and farro bowl

This can be served warm, cold or at room temperature, mixed together as a salad or layered in a bowl as shown. Or, layer in a Mason jar and take to work for a healthy lunch.

Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento

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1 cup cooked farro or quinoa
1 tbsp. olive oil
Sea salt and freshly ground pepper, to taste
1 cup roasted vegetables (see recipe)
2 oz. feta cheese
Handful of fresh mint, chiffonade
2 tbsp. toasted sunflower seeds


Place farro in an individual serving bowl. Toss with olive oil and season with salt and pepper. Add roasted vegetables, feta cheese and mint, and top with sunflower seeds.

Serves 1

Photo: Scott Monaco

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