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Overhead view of a high-protein meal bowl featuring shredded chicken, grains, roasted squash, and yogurt topped with pomegranate seeds.

Easy High-Protein Farro Bowls with Roasted Vegetables

Prepare these high-protein farro bowls for a meal that keeps you full longer. This recipe combines whole grains, roasted vegetables, chickpeas, and lean protein with a simple yogurt sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 3 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Farro Base
  • 1 cup farro
  • 2 cups chicken bone broth
  • 1 cup water
Roasted Vegetables + Chickpeas
  • 2 cups butternut squash, 1/2-inch pieces
  • 8 Brussels sprouts, quartered
  • 1 large onion, chopped into 1-inch pieces
  • 1 can chickpeas, drained and rinsed
  • 3 large Lacinato kale leaves, cut into strips, stem removed
  • 2 tbsp avocado oil
  • 1 tsp crushed red pepper
  • 1 tsp Lawry’s seasoning salt
Protein
  • 14 oz cooked rotisserie chicken or turkey
Yogurt Sauce
  • 2/3 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 small garlic clove, minced
  • to taste salt and pepper
Finishings
  • as needed Pomegranate seeds
  • as needed Sliced green onions

Equipment

  • Baking sheet
  • Foil
  • Pot

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with foil.
  2. Combine butternut squash, Brussels sprouts, onion, and chickpeas with avocado oil, Lawry’s seasoning salt, and red pepper flakes. Spread them on the prepared baking sheet.
  3. Roast for 30 minutes. At the 15-minute mark, pull out the tray, add the chopped kale, toss everything together, and return the tray to the oven for the remaining 15 minutes.
  4. Combine farro, bone broth, and water in a pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot for 10 minutes. Remove the lid and continue cooking until the liquid is absorbed, which takes about 5 to 10 minutes more.
  5. Chop up the cooked chicken or turkey.
  6. Combine Greek yogurt, lemon juice, minced garlic, salt, and pepper to make the simple sauce.
  7. Slice a couple of tablespoons of green onions for the topping.
  8. Divide the cooked farro into three bowls. Add the roasted vegetables and chickpeas mixture to each bowl.
  9. Add the chopped chicken or turkey on top of the vegetables.
  10. Spoon the yogurt sauce over the contents of each bowl. Finish by adding pomegranate seeds and green onions.

Notes

You can easily stretch this recipe to make four smaller bowls if needed.

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