Prep Time 20 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This hearty and wholesome Farro & Roasted Veggie Lunch Box is a healthy, meal prep–friendly recipe packed with roasted seasonal vegetables, nutty farro, and a zesty lemon-tahini dressing. Ideal for busy weekdays, this vibrant lunch box is plant-based, rich in fiber, and full of flavor, making it perfect for clean eating and keeping energized throughout the day.

Ingredients
    For the Base (Farro):
  • 1 cup farro (rinsed)
  • 3 cups water
  • 1 tsp salt
    • For the Roasted Veggies:
  • 1 medium zucchini (sliced into half-moons)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 medium red onion (sliced)
  • 1 small sweet potato (peeled and diced)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • Salt & pepper to taste
    • For the Lemon-Tahini Dressing:
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic (grated)
  • 2 tbsp warm water (more as needed for thinning)
  • Salt to taste
    • Optional Toppings:
  • 0.25 cup feta cheese (crumbled)
  • 2 tbsp chopped parsley or cilantro
  • 1 tbsp toasted pumpkin seeds or sunflower seeds
Instructions
    Cook the Farro
  1. 1
    In a medium saucepan, combine rinsed farro, water, and salt. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until farro is tender and chewy. Drain any excess water and set aside to cool slightly.
    2. Roast the Vegetables
  2. 2
    Preheat the oven to 200°C. On a large baking sheet, toss zucchini, peppers, red onion, and sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly and roast for 30–35 minutes, flipping halfway, until vegetables are tender and slightly charred at the edges.
    3. Make the Lemon-Tahini Dressing
  3. 3
    In a small bowl, whisk together tahini, lemon juice, olive oil, grated garlic, and salt. Add warm water one spoon at a time until the dressing reaches a pourable consistency.
    4. Assemble the Lunch Boxes
  4. 4
    In 4 airtight containers, divide the cooked farro evenly. Top each with roasted vegetables, a drizzle of lemon-tahini dressing, and optional toppings like feta, herbs, or seeds.
    5. Let it Cool & Store
  5. 5
    Allow the assembled boxes to cool completely at room temperature before sealing and refrigerating. These lunch boxes will stay fresh for up to 4 days.
Note

Storage: Store in the refrigerator for up to 4 days. Not freezer-friendly.

Variation: Swap farro with quinoa, brown rice, or couscous. Add chickpeas or grilled tofu for more protein.

Meal Prep Tip: Roast a double batch of veggies to use in wraps, salads, or grain bowls later in the week.

Vegan Option: Simply skip the feta or use a dairy-free alternative.

Keywords: healthy lunch box, meal prep, vegetarian, roasted vegetables, farro
Read it online: https://petitepanini.com/recipe/farro-roasted-veggie-lunch-box/