If you’re craving something hearty, healthy, and absolutely delicious, you’ve gotta try this Roasted Vegetable Farro Bowl with Egg Recipe. I love how the sweet and earthy roasted veggies pair perfectly with nutty farro, all tossed in a bright basil dressing and topped with a perfectly cooked egg. It’s comfort food that feels like a warm hug on a plate—trust me, you’re going to wanna make this your go-to weeknight meal.

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Why You’ll Love This Recipe

Nutrient-packed: Farro and roasted veggies fill you up with fiber, protein, and vitamins.
Easy to make: One oven, one pot, and minimal fuss for a wholesome meal.
Versatile and customizable: Swap veggies or adjust the egg doneness your way.
Delicious flavor combo: The cinnamon in the roasting mix adds a subtle warmth you didn’t know you needed.

A white bowl is filled with three main layers: on the left, a bed of cooked brown grains with a slightly moist texture, topped with small green herb pieces; next to it, a colorful mix of roasted vegetables including red bell peppers, Brussels sprouts halved and light green inside, orange sweet potato cubes, and chunks of red onion; on top of the vegetables rests a fried egg with a bright yellow runny yolk spilling onto the vegetables and grains, with green herb sauce drizzled on the egg white. A fork is pulling into the yolk from the bottom left of the bowl, held by a woman's hand. The bowl sits on a white marbled textured cloth background with a bit of wooden surface showing. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Vegetable Farro Bowl with Egg, healthy roasted vegetable bowl, hearty vegetarian dinner, easy quick weeknight meal, nutritious grain bowl

Ingredients You’ll Need

Here’s the magic lineup that makes this Roasted Vegetable Farro Bowl with Egg Recipe sing. Each ingredient plays a part in building layers of flavor and texture, and I always recommend picking the freshest veggies you can find for the best results.

Flat lay of a diced sweet potato showing its bright orange flesh, halved brussels sprouts displaying fresh green leaves, quartered red onion with vivid purple layers, chunks of red bell pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl of coarse salt, a white ceramic bowl filled with uncooked farro grains, a handful of fresh green basil leaves, a small white ceramic bowl containing dark red wine vinegar, a small white ceramic bowl holding smooth pale yellow dijon mustard, a whole garlic clove with papery white skin, two whole uncracked brown eggs neatly placed side by side, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Vegetable Farro Bowl with Egg, healthy roasted vegetable bowl, hearty vegetarian dinner, easy quick weeknight meal, nutritious grain bowl

Sweet potato: Adds natural sweetness and creaminess when roasted—make sure to dice it evenly for even cooking.
Brussels sprouts: Their slight bitterness contrasts beautifully with sweeter roasted veggies.
Red onion: Roasting mellows the sharpness, adding a lovely caramelized note.
Red pepper: Brings a juicy pop of color and flavor.
Olive oil: Use a good quality one for roasting and the dressing—it makes a big difference.
Ground cinnamon: A surprise spice that adds warmth and depth without overpowering.
Salt: Enhances and balances all the flavors.
Farro: Nutty, chewy, and hearty—you’ll love how it’s the perfect base for this bowl.
Fresh basil: The star of the dressing—bright, fresh, and herbaceous.
Red wine vinegar: Adds acid to punch up the dressing and balance richness.
Dijon mustard: Gives the dressing a subtle tang and helps emulsify it.
Garlic clove: Fresh garlic brightens the dressing with a lovely kick.
Eggs: The crowning glory—cook these however you like, though over-easy with that runny yolk is my favorite!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Roasted Vegetable Farro Bowl with Egg Recipe is how adaptable it is. I’ve tweaked it here and there depending on the season, what I have on hand, or special dietary needs, and it always turns out wonderful.

Swap veggies: I’ve subbed in butternut squash, carrots, or asparagus and still got rave reviews from my family.
Use different grains: Sometimes I make it with quinoa or brown rice when I’m out of farro—still delicious!
Make it vegan: Skip the egg or replace it with a sprinkle of toasted nuts or seeds for extra protein.
Add spice: Toss a pinch of smoked paprika or red chili flakes on the veggies for a smoky or spicy kick.

How to Make Roasted Vegetable Farro Bowl with Egg Recipe

Step 1: Prep and Roast the Vegetables

Start by preheating your oven to 400°F (about 200°C). In a big bowl, toss your diced sweet potatoes, halved Brussels sprouts, quartered red onion, and chunked red pepper with olive oil, ground cinnamon, and salt. Give those veggies a good mix so every bite is seasoned. Spread them evenly on a baking sheet—this helps them roast uniformly instead of steaming. Pop them in the oven and roast for about 30 minutes until they’re tender and golden. You’ll know they’re done when you get those beautiful caramelized edges and a soft bite.

Step 2: Cook the Farro

While your veggies roast, bring 3 cups of water to a boil in a medium saucepan. Add the farro, reduce it to a simmer, cover the pot, and let it cook for about 30 minutes or until it’s tender but still chewy. Drain any excess liquid so the farro doesn’t get mushy, then set it aside to keep warm.

Step 3: Whip Up the Basil Dressing

This dressing is what really elevates the bowl. In a small food processor or blender, combine fresh basil, red wine vinegar, olive oil, Dijon mustard, a garlic clove, and a pinch of salt and pepper. Blend it all until you get a vibrant, smooth dressing. The tang from the vinegar and sharpness from the mustard balance out the richness of the roasted veggies and farro perfectly.

Step 4: Toss Farro with Dressing and Assemble

Pour your fresh basil dressing over the cooked farro and stir to coat every grain with that herby goodness. Then, pile that farro into bowls, spoon your roasted veggies on top, and finish with an egg cooked just how you like it. My personal favorite is over-easy, so I get that glorious runny yolk mixing with the warm grains and veggies—it’s incredible.

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Pro Tips for Making Roasted Vegetable Farro Bowl with Egg Recipe

Roast veggies spread out: Crowding the pan steams veggies instead of roasting, so give them space.
Check farro texture: Farro should be tender yet chewy—don’t overcook or it will get mushy.
Dress the farro warm: Dressing coats the grains better when the farro is slightly warm, not cold.
Egg timing is key: Cook the egg last and serve immediately to enjoy the best texture, especially if you love runny yolks.

How to Serve Roasted Vegetable Farro Bowl with Egg Recipe

A white bowl filled with three main layers: at the bottom left, there is a heap of light brown cooked grains with a soft texture; to the right side, there are golden-brown roasted vegetables including cubes of sweet potatoes, green Brussels sprouts, and pieces of red bell pepper, showing a slightly crispy surface; on top of these, a sunny-side-up fried egg with a bright yellow yolk and white edges drizzled with green herb sauce adds a fresh look. The dish is garnished with thinly sliced green herbs scattered over the egg and around the bowl. A woman's hand is holding the bowl against a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Vegetable Farro Bowl with Egg, healthy roasted vegetable bowl, hearty vegetarian dinner, easy quick weeknight meal, nutritious grain bowl

Garnishes

I love to sprinkle a handful of toasted pumpkin seeds or chopped toasted walnuts over the top for crunch. A little crumbled feta or goat cheese also adds a creamy tang if you’re dairy-inclined. Fresh herbs like extra basil or parsley brighten the plate and make it look so inviting.

Side Dishes

This bowl is a complete meal by itself but if you want to serve sides, a crisp green salad with lemon vinaigrette or a light soup like tomato bisque pairs beautifully. For something heartier, roasted garlic bread or crusty sourdough make lovely companions.

Creative Ways to Present

I’ve served this in wide bowls at casual dinner parties, letting each guest top their own farro with roasted veggies and egg, which feels interactive and fun. For a brunch twist, I add a drizzle of hot sauce or pesto. Sometimes I’ll roast the vegetables a day ahead and just reheat them for easy hosting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover farro and roasted veggies separately in airtight containers in the fridge for up to 3 days. This keeps everything tasting fresh and prevents sogginess. The dressing can be mixed in just before serving leftovers.

Freezing

While I haven’t frozen the whole bowl with the egg, the farro and roasted vegetables freeze beautifully. Just thaw in the fridge overnight and reheat gently on the stove. Avoid freezing the egg as it changes texture badly.

Reheating

I reheat leftovers in a skillet over medium heat, adding a splash of water or broth to loosen things up and keep the grains moist. Then I top with a freshly cooked egg right before serving, and it feels just as tasty as the first time around.

FAQs

Can I use other grains instead of farro in this Roasted Vegetable Farro Bowl with Egg Recipe?

Absolutely! While farro brings a chewy nuttiness, you can swap it for quinoa, brown rice, or barley. Just adjust the cooking times according to the grain you choose, and you’ll still get a satisfying bowl.
How do I make the egg without making it too runny or overcooked?

For over-easy eggs like I prefer, cook in a nonstick skillet over medium heat until the whites are set but yolks are still runny, about 2-3 minutes per side. If you want fully cooked yolks, cook a bit longer or go for hard-boiled.
Can I prepare parts of this recipe in advance?

Yes! You can roast the veggies and cook the farro a day ahead, store them separately, and whip up the dressing fresh before serving. Eggs are best cooked just before eating for the best texture.
Is this recipe suitable for meal prep?

Definitely. The roasted vegetables and farro keep well for several days, making this bowl perfect for packing lunches. Just add the egg fresh each day or swap it for something like roasted chickpeas for protein.

Final Thoughts

Whenever I make this Roasted Vegetable Farro Bowl with Egg Recipe, it reminds me why simple, wholesome food is the best. It’s satisfying without being heavy, packed with flavor, and something I know my family loves as much as I do. Give it a try—you might find yourself making it again and again for comfort, nourishment, and pure enjoyment. Seriously, it’s that good!