Get the recipe for this delicious farro bowl! Made healthy with simple ingredients like Brussels sprouts and apples. Top with maple vegan crema sauce.
Scroll down to the bottom of the post to get the printable recipe card!
Need a bit of a healthy pick-me-up after feasting all Thanksgiving weekend? Don’t want to eat a green salad because . . . well . . . it’s cold and you want comfort food? Then you’re sorted because this nourishing bowl is healthy, filling, AND screams late-Fall comfort eating.
I put this farro bowl on the same category as my Chinese vegetable soup, salmon and spinach, and cauliflower rice. Delicious, filling, and pretty good for you. I find that when I eat recipes like this, I’m full until the next meal or day, depending on when I have it. That’s important to me personally.
What is Farro?
I’m sure it’s your first question, because when I starting eating farro, I was curious too. Farro is an ancient grain that’s ‘meatier’ than brown rice, ‘nuttier’ than quinoa, and with a yummy, chewy texture.
It’s super high in protein and very high in fiber. It’s also full of many vitamins and minerals like zinc, Vitamin B, and more. Farro retains a chewy texture after being cooked and it’s hard to make it soggy, which is why so many people like it.
It’s a great addition to your nourishing bowl!
How to Cook Farro
You don’t need to soak farro before cooking, although you can to speed up the cooking time. I don’t ever do this though, because it only takes 30 – 40 minutes-ish to cook. Since I’m most often roasting vegetables to go with it, the times are comparable so I can have it all going at once.
Just like pasta, there are different types of farro, and the cooking times are slightly different (and of course, there’s personal preference as to consistency). Read the package and then do a taste test as you would with pasta (at least, that’s what I do). You can cook farro:
- On the stovetop in 30 – 40 minutes
- In the oven in 30 – 45 minutes
- In the slow cooker in 2.5 – 3 hours
Now that we’ve discussed cooking methods, are you ready for the recipe??
With roasted sprouts seasoned with olive oil, garlic powder, and Kosher salt; crunchy and tart Jazz apples; and a beyond-glorious creamy vegan hazelnut and maple crema, this bowl is all sorts of tasty and really packs a wonderful, healthy, nutritional punch! Let’s dive in.
Healthy Farro Bowl Recipe
- 1 lb Brussels sprouts
- 1 T olive oil
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt (divided into 2 parts)
- 2 cups Farro, prepared as directed on package
- 2 Jazz apples (any apple with do, Jazz just works really well!)
- ¼ cup raw hazelnuts
- ¼ cup apple cider
- ¼ cup maple syrup
- 2 T olive oil
- 1 T apple cider vinegar
- 1 garlic clove
Preheat oven to 425° F.
Toss the Brussels sprouts in olive oil, garlic powder, and salt.
Roast the sprouts for 25 – 30 minutes until cooked through and crispy on the edges. They should look somewhat like the picture above.
While sprouts roast, cook Farro according to the package directions (until tender but chewy).
While both the Farro and sprouts cook, combine the hazelnuts, apple cider, maple syrup, olive oil, apple cider vinegar, garlic, and salt in a mini food processor or blender.
Blend until smooth and creamy. Set aside in fridge to firm slightly.
Once the Farro and sprouts are ready, divide between four bowls.
Thinly slice apples and put ½ an apple in each bowl, then drizzle generously with creamy dressing.
Serve. Eat. Enjoy! Get the printable recipe below.
Healthy Farro Bowl with Brussels Sprouts and Apple
- Preheat oven to 425° F.
- Toss sprouts in olive oil, garlic powder, and salt.
- Roast sprouts for 25 - 30 minutes until cooked-through and crispy on the edges.
- While sprouts roast, cook Farro according to directions (until tender but chewy).
- While both the Farro and sprouts cook, combine the hazelnuts, apple cider, maple syrup, olive oil, apple cider vinegar, garlic, and salt in a mini food processor or blender. Blend until smooth and creamy. Set aside in fridge to firm slightly.
- Once farro and sprouts are ready, divide between four bowls.
- Thinly slice apples and put ½ an apple in each bowl.
- Drizzle generously with creamy dressing before serving.