Warm Farro Nourish Bowl with Sweet Potato & Tofu
Introduction
A Warm Farro Nourish Bowl with Sweet Potato & Tofu is your answer to achieving both comfort and nutrition in a single, vibrant meal. Hearty farro forms a chewy, wholesome base, while roasted sweet potato offers natural sweetness and creamy tofu brings satiating plant-based protein. Rounded out with a medley of crisp veggies and a punchy dressing, this is a complete meal that’s both satisfying and energizing—a perfect weeknight dinner or meal prep staple!
Why You’ll Love This Nourish Bowl
This bowl is a shining example of how plant-based meals can be filling, flavorful, and packed with nutrients. Farro has a pleasant, nutty bite that holds up well to the soft, caramelized sweet potato. Tofu roasts to a delicate crisp, soaking up hints of savory spice, while a mix of fresh vegetables adds texture and color. Drizzle everything with a zesty tahini-lemon dressing for maximum flavor. It’s a well-balanced bowl that pleases the palate and nourishes the body.
Crafting the Perfect Farro Base
Farro is a hardy ancient grain, perfect for meal bowls—it cooks up in about 20 minutes and stays chewy, providing contrast to softer components. Cook farro in vegetable broth for extra flavor. If making ahead, let the cooked farro cool slightly before layering into your bowl so that it doesn’t wilt the crisp raw veggies.
How to Roast Sweet Potato & Tofu
Cut sweet potatoes into bite-sized chunks for even roasting. Toss with olive oil, salt, and your favorite warm spices (like smoked paprika or cumin). For the tofu, choose extra-firm for best texture—press it well, cube, and coat with olive oil, soy sauce, and a touch of cornstarch for crispy edges. Spread both ingredients on a baking sheet and roast at 425°F, flipping halfway through, until golden and crisp.
Bowling It All Together
Layer the warm cooked farro in your bowl, followed by sweet potato, tofu, and a medley of your favorite fresh or roasted vegetables (think shredded carrots, baby spinach, avocado, or pickled onions). Finish with a drizzle of lemon-tahini dressing and a sprinkle of nuts or seeds for crunch. The warmth of the grains and veggies combines with the fresh toppings for a bowl that eats like a hug.
Serving Suggestions
Garnish with chopped herbs like cilantro or parsley, toasted sesame seeds, or a dollop of creamy yogurt for extra richness. Serve as a complete lunch or dinner, or portion it out for meal prep containers—it reheats beautifully and keeps its texture well!
Nutritional Information and Serving Size
This recipe yields 4 large nourish bowls. Each bowl is packed with veggies, fiber, plant-based protein, and healthy fats, clocking in at roughly 420-480 calories depending on toppings and dressing amounts. It makes for a filling meal that fuels your day.
Warm Farro Nourish Bowl with Sweet Potato & Tofu (Recap)
This bowl delivers everything you want from a meal: heartiness, texture, vibrant colors, and craveable flavor. Nutty farro, caramelized sweet potato, and crispy tofu topped with tangy dressing—it’s an easy, balanced recipe that brings delicious nourishment in every bite.
Ingredients
💡Meal Planning Tip: Save this recipe to automatically create a smart shopping list with all ingredients sorted by store section, making grocery runs and weekly planning a breeze.
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook the farro: Rinse farro and place in a medium pot with 3 cups of vegetable broth (or water). Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes until tender but chewy. Drain any excess liquid.
- Roast the sweet potatoes: In a bowl, toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on half the baking sheet.
- Roast the tofu: In a separate bowl, toss pressed tofu cubes with 1 tablespoon olive oil, a pinch of salt and pepper (plus 1 teaspoon soy sauce if desired for flavor), and 1 teaspoon cornstarch for crispiness. Spread on the other half of the baking sheet.
- Roast both for 25-30 minutes, flipping halfway, until sweet potato is caramelized and tofu is lightly golden. Let cool a few minutes for easier handling.
- Make the dressing: Whisk together tahini, lemon juice, maple syrup, water, garlic powder, salt, and pepper until smooth and pourable, adding more water if needed.
- Assemble: Divide farro among 4 bowls. Top with roasted sweet potato, tofu, spinach, carrot, avocado, and pickled onions. Drizzle generously with tahini-lemon dressing and sprinkle with seeds or herbs.
- Serve immediately while warm, or pack for meal prep—store dressing separately until ready to eat.
Weekly Meal Planning
This nourishing bowl is ideal for prepping ahead—everything holds up well for several days in the fridge. Save and schedule this recipe in your weekly meal plan to automatically generate a consolidated shopping list and seamlessly organize all your meals.
Planning Benefits:
– Combines ingredients across your recipes to prevent over- or under-buying
– Organizes your shopping list by store sections for quick, stress-free trips
– Keeps your week’s meals curated and balanced—easy to double or halve quantities for your household
Pro tip: When you plan multiple bowls or plant-based meals, schedule your batch recipes to make sure ingredients like leafy greens, grains, and toppings are perfectly portioned for zero waste and predictability.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
