This farmers' market bowl combines roasted seasonal vegetables, chewy farro, and chickpeas topped with a creamy yogurt-based green goddess sauce. It's a flexible, vegetarian dinner that scales easily and welcomes ingredient swaps based on what's in season.
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To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy cleanup. On one of the sheets, combine all of the vegetables. Drizzle the olive oil on top and sprinkle with the salt and some pepper. Toss until the veggies are all lightly and evenly coated in oil and spices.
Transfer half of the veggies to the other prepared baking sheet. Arrange them all in an even layer across the pans. Roast on separate racks, tossing the veggies and switching the pans on the racks halfway, until the vegetables are tender throughout and golden on the edges, about 30 to 40 minutes.
Meanwhile, to cook the farro, combine the farro with enough water to cover by several inches in a large saucepan. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the grains are tender to the bite but still pleasantly chewy, 15 to 25 minutes for pearled farro or 25 to 40 minutes for unprocessed farro. Drain off the excess water and set aside.
To toast the pepitas, combine the pepitas, olive oil and a few dashes of salt in a medium skillet over medium heat. Cook, stirring often, until the pepitas are making little popping noises and turning golden on the edges, about 5 minutes. Set aside to cool.
To prepare the green goddess sauce: In a small food processor or blender, combine all of the ingredients and blend until smooth. Taste, and add additional lemon juice and/or salt if necessary. Set aside.
To prepare the bowls, spread a big spoonful of sauce across the bottom of 4 bowls. Divide the cooked farro into the bowls, then arrange radicchio, roasted veggies and chickpeas on top. Sprinkle pepitas over each bowl and serve with extra green goddess sauce on the side.
Store cooked farro, roasted vegetables, and green goddess sauce separately in airtight containers for up to 2 days; assemble bowls just before serving or dress components individually at mealtime.
food processor or blender · two large rimmed baking sheets · parchment paper
Yes. Roast the vegetables and cook the farro up to 2 days ahead; store separately. Prepare the green goddess sauce 1 day ahead. Assemble bowls just before serving to keep components fresh, or store undressed components in containers and dress at mealtime.
Any seasonal vegetables work: swap acorn squash for butternut squash or sweet potato, Brussels sprouts for broccoli, or carrots for beets or parsnips. Roast at 425°F for 30–40 minutes, tossing halfway.
Yes. Barley, quinoa, millet, or brown rice all work. Adjust cooking time per grain package directions. Farro specifically takes 15–25 minutes for pearled or 25–40 minutes for unprocessed.
No. The creator noted no detectable difference with or without it. Use Greek yogurt alone for the same creamy result.
They should be tender throughout and golden on the edges, about 30–40 minutes at 425°F. Toss and switch pan positions halfway through cooking.
