Fact: Bowls are best. Okay maybe not a fact, but if I am given an option to eat something out of a bowl vs a plate, I am going with the bowl. This harissa tomato roasted farro bowl is hearty, filling, with just a touch of heat.
What is Farro?
If you have never heard of farro before it is a protein and fiber packed whole grain. Similar to spelt or barely, when cooked thoroughly farro is chewy yet tender. A must have in the pantry. These days you can find farro in almost any super market in the “health” aisle. With this said there are a few types of farro that you can find in the store.
Pearled Farro / Semi Pearled Farro – Farro with the shortest cook time, due to a layer of the grain being removed. This type has less nutrients and fiber, but is a quick grain to cook.
Whole Farro – Get ready to cook this forever, well not forever, but a long time. Most people will soak whole farro overnight and even then its 30+ minutes to cook. My advice? Go for semi-pearled.
How do you tell which farro you purchased if it doesn’t say it on the bag? Take a look at the instructions on the back. If the cook time is longer than 35 minutes, chances are you have whole farro. Can’t find farro? This one is my favorite HERE.
Let’s Talk Harissa
Look familiar? If you haven’t already checked out my Labneh with Harissa Roasted Tomatoes, these roasted harissa tomatoes originated there. If you aren’t familiar with harissa, and cant be bothered to go visit the previous post, harissa is a hot pepper chili paste. It is made with red peppers, chilis, lemon, garlic, and an array of warm earthy spices. Over the past year of two harissa has become increasingly popular and can often be found in non-specialty super markets. My advice? Make this a pantry item. It is a great addition of meat marinades, soups, you name it. Can’t find it? You can buy online, HERE or HERE.
There is something truly special about roasted tomatoes, combined with spicy harissa. When the tomatoes pop and combine with the olive oil and harissa paste it creates a subtle spicy and sweet umami sauce, which evidently will be used for the dressing for this roasted vegetable bowl. While the recipe calls for vine cherry tomatoes, any smaller tomatoes can be subbed out. If you are making this at time of published the world is your oyster. Late August-September is known for fresh, peak season tomatoes. If you are making this off season, grape tomatoes also work, however you will have to up the quantity to provide more juice for the dressing.
Let’s talk about what goes in this bowl.
What You’ll Need for Harissa Tomato Roasted Farro Bowl?
- Farro – read above.
- Cherry Tomatoes
- Harissa
- Carrots
- Kale
- Feta
- Lemon Juice – Freshly squeezed.
- Olive Oil
- Thyme
- Chili Flakes
Just a Few Tips
This bowl is fully customizable. Swap out the vegetables, add in protein, and make it your own. A few vegetable recommendations below:
- Brussel Sprouts
- Onions
- Broccoli & Cauliflower
- Since farro varies I can not give instructions on how to cook the specific farro you purchased. Follow the back of the package. However cook the farro in chicken or vegetable broth with a generous pinch of salt. This will add more flavor.
Harissa Tomato Roasted Farro Bowl
Ingredients
Farro Bowl
- 1/2 cup farro pearled/semi-pearled, cooked in broth
- 1 cup kale rough chop, stems removed
- 2 tbsp feta crumbled
- 10-12 small carrots or 2 large carrots cut in 1 inch discs
- 1 tsp thyme fresh
- 1 tbsp olive oil
- salt & pepper
Harissa Roasted Tomatoes
- 12 oz vine cherry tomatoes
- 2 tbsp olive oil extra virgin
- 2 tbsp harissa
- salt & pepper
- red chili flakes optional for extra spice
Harissa Tomato Dressing
- 2-3 tbsp harissa tomato juice from harissa tomatoes
- 1/4 cup olive oil extra virgin
- 3 tbsp lemon juice freshly squeezed
- salt & pepper
Instructions
Harissa Tomatoes
- Preheat oven to 400 degrees.
- In a roasting pan combine tomatoes, olive oil, harissa, salt, pepper, and optional chili flakes. Toss until tomatoes are thoroughly covered in harissa spice mixture.
- Place in the oven for 20-25 minutes, until tomatoes are wilted and most have popped open.
Roasted Vegetables
- HACK: To ensure that your carrots are fully cooked when roasting and do not burn pop them in the microwave for 2-3 minutes to partially cook them.
- On a separate roasting pan or sheet tray, toss carrots in a tsp of salt, pinch of pepper, thyme, and 1/2 the olive oil. Roast at 400° for 20-25 minutes at the same time as the tomatoes.
- In the last 3 minutes, toss kale in olive oil and a tsp of salt and pop on roasting pan. You want to wilt the kale, not brown it.
Harissa Tomato Dressing
- In a small bowl or measuring cup take harissa tomato juice, and combine it with lemon juice, olive oil, and a pinch of salt and pepper. Mix vigorously to combine. Depending on how juicy the tomatoes were if you have more than 2-3 tbsp feel free to add another tbsp to the dressing.
Assembly
- Mix farro, feta, and kale. Dish out, top with carrots, tomatoes, and serve with harissa tomato dressing. This dish can be served hot or at room temp.
Notes
- The above recipe makes 2 servings however double or triple if meal prepping or feeding more.
- This is a great one to meal prep for lunch! Just make your components the Sunday before and assemble in Tupperware.
