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Mediterranean roasted vegetable and farro bowl

Recipe by:Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento


  • 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

Califonia Bountiful