roasted rainbow veggie bowls

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


  • 1 red onion, chopped
  • 1 butternut squash, peeled and chopped
  • 1 ½ lbs. baby potatoes halved or quartered
  • 2-3 carrots, peeled and chopped
  • 2-3 parsnips, peeled and chopped
  • 2 tablespoons olive or avocado oil
  • 8 oz. farro (about 2 ½ cups cooked)
  • 2 cups arugula or other salad mix
  • cup crumbled feta or goat cheese
  • pomegranate seeds, for garnish

Creamy Avocado Lime Dressing

  • 1 avocado, diced
  • 1 cup packed cilantro and/or parsley
  • 2 cloves garlic
  • 1 lime zest and juice
  • 1 teaspoon kosher salt
  • ½ cup pistachios, shelled
  • ½ cup olive oil
  • ½ cup water


  • Preheat the oven to 400°F.
  • Add 1 chopped red onion, 1 chopped butternut squash, 1 ½ lbs. halved baby potatoes, 2-3 chopped carrots and 2-3 chopped parsnips to a non-stick or parchment lined sheet tray. Drizzle with 2 tablespoons oil and liberally season with salt and pepper.
  • Roast for 20-25 minutes or until veggies are fork tender.
  • In the meantime, cook 8 oz. farro according to package directions.
  • For the dressing, pulse 1 avocado, 1 cup packed cilantro/parsley, 2 cloves minced garlic, juice and zest from 1 lime and pinch of salt together until incorporated.
  • Add ½ cup pistachios, ½ cup oil and ½ cup water, continue pulsing until smooth. If desired, add additional water or oil to get a smooth consistency.
  • Remove the vegetables from the oven and allow to cool slightly.
  • Divide the greens between 4 bowls and top with cooked farro and roasted vegetables. Drizzle dressing over the top and finish with the crumbled feta cheese and pomegranate seeds.


  • Serve this with a rotisserie chicken or soup to complete this meal.


  • Protein: For added protein add a drained can or chickpeas to the roasted veggies or add sliced chicken sausage to the sheet pan before roasting.
  • Vegetables: Any of the roasted vegetables can be swapped for what you have on hand and need to use up. (cauliflower, broccoli, Brussels sprouts etc.)
  • Gluten-Free: Omit farro and try quinoa, rice or cauliflower rice.


  • Fully assemble salad, cool, and store in an airtight container for 3-4 days.


Calories: 1076kcal | Carbohydrates: 136g | Protein: 21g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Cholesterol: 22mg | Sodium: 944mg | Potassium: 2655mg | Fiber: 30g | Sugar: 17g | Vitamin A: 28349IU | Vitamin C: 111mg | Calcium: 364mg | Iron: 7mg