---
title: Gorgeous Greens Farro Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/gorgeous-greens-farro-bowl-6076d520912d7429ec352549
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Tree Nuts
  - Wheat
  - Milk
tags:
  - Veggie
  - Calorie Smart
  - Sodium Smart
  - Vegetarian
  - Grain Bowl
rating: 4.5
rating_count: 28600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the nutty farro and roasted veggie combo
  - theme: Ease of prep
    text: Generally easy to make, though timing can be tricky
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Asparagus/gorgeous-greens-farro-bowl.avif"
---
Adjust rack to middle position and preheat oven to 450 degrees. In a #medium pot{}, combine @farro{1%cup}, @veggie stock concentrate{1%unit}, and @water{3½%cup}. Bring to a boil and cook until farro is tender, ~{25%minutes} total. If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from @asparagus{10%oz}. Cut off tips and set aside; chop stalks into ½-inch pieces. Trim and thinly slice @zucchini{1%unit} into rounds. Halve, peel, and finely dice @onion{1%unit}. Peel and mince or grate @garlic{3%cloves}. Zest and halve @lemon{1%unit}; cut one half into wedges.

Toss asparagus tips and zucchini on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}. Season generously with @salt{to taste} and @black pepper{to taste}. Roast on middle rack, tossing halfway through, until browned and tender, ~{15%minutes}.

While veggies roast, heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add onion and cook, stirring frequently, until softened and translucent, ~{3%minutes}. Add garlic and cook, stirring, until fragrant, ~{30%seconds}.

When farro has 5 minutes left, stir chopped asparagus stalks into pot. Once everything is tender, drain farro and asparagus, then add to pan with onion and garlic. Stir in half the lemon zest, juice from lemon half, half the @parmesan cheese{2%oz} (save the rest for serving), and 1 tbsp @butter{1%tbsp}. Season with salt and pepper.

Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with @walnuts{1%oz}, remaining parmesan cheese, and remaining lemon zest. Serve with lemon wedges on the side.