roasted rainbow veggie bowls

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Bright and full of flavor, you'll love the warmth of these rainbow grain bowls. I love this recipe for using up leftover produce in my fridge.


  • 1 red onion chopped
  • 1 butternut squash chopped
  • 1.5 lbs baby potatoes halved
  • 3 carrots chopped
  • 2 tablespoons olive oil
  • 8 ounces farro
  • 2 cups arugula
  • 2/3 cup crumbled feta
  • pomegranate seeds for garnish

Creamy Avocado Lime Dressing

  • 1 avocado
  • 1 cup packed cilantro
  • 2 cloves garlic
  • 1 lime zest + juice
  • 1 teaspoon kosher salt
  • 1/2 cup pistachios
  • 1/2 cup olive oil
  • 1/2 cup water


  • Preheat the oven to 400°F.
  • Add 1 chopped red onion, 1 chopped butternut squash, 1 ½ pounds halved baby potatoes,2-3 chopped carrots and 2-3 chopped parsnips to a non-stick or lined sheet tray. Drizzle with 2 tablespoons olive or avocado oil and liberally season with salt and pepper.
  • Roast for 20-25 minutes or until veggies are fork tender.
  • In the meantime, cook 8 ounces farro and make the dressing in a food processor or blender.
  • Pulse the 1 avocado, 1 cup packed cilantro/parsley, 2 cloves minced garlic (or frozen cubes),  juice and zest of one lime, and pinch of salt together until incorporated.
  • Add ½ cup pistachios and continue pulsing until smooth.If desired, add additional water or oil to get the consistency you’re after.
  • Remove the vegetables from the oven.
  • Divide the greens between 4 bowls and top with cooked farro followed by the roasted vegetables. Drizzle the dressing over the top and top with the crumbled cheese.


  • Serve this with a rotisserie chicken or a cup of soup.


  • 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, etc.)
  • Greens + Grains: Any greens can be used and other grains like quinoa, brown rice, or barley are great in this as well.


Calories: 989kcal | Carbohydrates: 115g | Protein: 20g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Cholesterol: 22mg | Sodium: 933mg | Potassium: 2220mg | Fiber: 24g | Sugar: 11g | Vitamin A: 28349IU | Vitamin C: 91mg | Calcium: 322mg | Iron: 6mg