Grain · Tested twice

Warm Farro and Squash Bowl

Name: Warm Farro and Squash Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Cuisine: American
Ingredients: 1 1/2 cups pearled farro; 1 (15-oz) can cannellini beans, rinsed; 1 teaspoon salt; 1 medium butternut squash, peeled and cubed; 1 bunch kale, stems removed and torn; 2 tablespoons olive oil; 1 teaspoon ground coriander; Salt and black pepper; 1/3 cup tahini; Juice of 1 large lemon; 1 clove garlic, grated; 1 teaspoon maple syrup; 4 to 5 tablespoons warm water; 1/3 cup pepitas; 1/4 cup chopped fresh parsley

A hearty, chewy grain bowl that is genuinely as good cold the next day as it is warm tonight, which is not true of most bowls.

15 minPrep

30 minCook

4Bowls

520Cal / bowl*

The five layers

How this bowl is put together, bottom to top.

BaseFarro

ProteinWhite beans

VegetableRoasted squash and kale

SauceLemon tahini

CrunchToasted pepitas

Method

Heat the oven to 425 degrees F. Toss the squash with half the olive oil, the coriander, salt and pepper, and roast 25 minutes on a sheet pan.
Meanwhile, simmer the farro in well-salted water for 25 to 30 minutes until chewy but tender, then drain.
Whisk the tahini, lemon juice, garlic and maple syrup. It will seize and look ruined — this is normal. Add warm water a tablespoon at a time and it turns smooth and pourable.
Toss the kale with the remaining oil and a pinch of salt, add it to the squash pan, and roast 6 to 8 minutes more until the squash is tender and the kale edges are crisp.
Toast the pepitas in a dry pan over medium heat for 3 minutes, shaking often, until they begin to pop.
Divide the farro between bowls, add the beans, squash and kale, spoon over the tahini, and finish with pepitas and parsley.

Swap any layerFarroBarley, freekeh, brown rice, or quinoa for gluten-free
White beansChickpeas, lentils, or crumbled feta
Squash and kaleSweet potato and spinach, or cauliflower and chard
Lemon tahiniYogurt and herb dressing, or plain lemon vinaigrette
PepitasWalnuts, almonds, or toasted breadcrumbs

The bit that matters

When the tahini seizes, keep going. Every tahini sauce goes thick and grainy the moment acid hits it, and the instinct is to add more lemon or oil — the fix is warm water, added slowly, which brings it back smooth every time.

*Approximately 520 calories per bowl. Calories are an estimate from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.