Mediterranean Lentil & Farro Veggie Bowls with Lemon-Tahini Drizzle

These vibrant bowls combine protein-packed lentils and nutty farro with rainbow roasted vegetables for a satisfying meal. The creamy lemon-tahini drizzle adds bright flavor, while briny olives and tangy feta deliver authentic Mediterranean flair. Perfect for meal prep or fast weeknight dinners!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup pre-cooked lentils
• 1 cup cooked farro
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 1 medium zucchini, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/3 cup crumbled feta
• 1/4 cup kalamata olives
• Salt & pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss tomatoes, onion, and zucchini with olive oil, oregano, paprika, salt, and pepper on a baking sheet.
3. Roast veggies 18-20 minutes until caramelized at edges.
4. Whisk tahini, lemon juice, garlic, and 3 tbsp water to create dressing.
5. Divide warm farro and lentils between bowls.
6. Top with roasted vegetable mixture.
7. Drizzle generously with lemon-tahini sauce.
8. Garnish with feta and olives.
9. Add optional extras: fresh parsley or red pepper flakes.
10. Serve immediately or pack for meal prep.

Chef's Note

For extra crunch, sprinkle with toasted pine nuts just before serving.

Make-Ahead Tips

Store components separately in airtight containers for up to 4 days.

Substitutions

Use quinoa instead of farro, or hummus thinned with lemon juice if you're out of tahini.