Balsamic Glazed Roasted Carrot & Farro Bowl (Vegan)

This wholesome vegan grain bowl layers roasted carrots, nutty farro, and peppery arugula with a zingy drizzle of our Honey Ginger Balsamic and a splash of Rosemary Olive Oil. It’s balanced, satisfying, and full of bright spring flavor—perfect for lunch meal prep or a light plant-based dinner.

Ingredients:

• 1 bunch carrots, peeled and halved lengthwise

• 1 tbsp Rosemary Olive Oil

• 1 cup cooked farro (see instructions below)

• 1 cup arugula

• 2 tbsp Honey Ginger Balsamic

• 2 tbsp toasted seeds (pumpkin or sunflower)

What is Farro?

Farro is a chewy, nutty whole grain that’s high in fiber and protein. It’s similar to brown rice or barley in texture and is easy to cook—perfect for grain bowls like this one.

Instructions:

1. Cook the Farro

   • Rinse 1/2 cup of dry farro under cold water.

   • In a medium saucepan, bring 1½ cups of water and a pinch of salt to a boil.

   • Add the farro, reduce to a simmer, cover, and cook for 25–30 minutes until tender but still chewy.

   • Drain any excess water and let cool slightly. (This yields about 1 cup cooked.)

2. Roast the Carrots

   • Preheat your oven to 400°F.

   • Place peeled and halved carrots on a baking sheet, drizzle with Rosemary Olive Oil, and toss to coat.

   • Roast for 25–30 minutes, flipping once, until tender and lightly caramelized.

3. Assemble the Bowl

   • In a shallow bowl, layer a base of cooked farro and a handful of fresh arugula.

   • Top with the roasted carrots.

   • Drizzle with Honey Ginger Balsamic and sprinkle with toasted seeds for crunch.

From The Seasoned Olive:

Plant-based and packed with flavor, this bowl features sweet roasted carrots, hearty farro, and the perfect gingery punch. It’s as vibrant as spring itself.