Farro and Roasted Vegetable Salad

By Bodymetrix Nutrition


  • 1 sweet potato (large, peeled, diced)
  • 1 red bell pepper (medium, diced)
  • 2 Tbsp butter (melted)
  • Sea salt & black pepper (to taste)
  • 1/2 cup farro (uncooked, rinsed)
  • 2 Tbsp tahini
  • 1/4 cup water (warm)
  • 1/4 cup cilantro (chopped, plus more for garnish)
  • 2 cups mixed greens
  • 2 Tbsps pecans (toasted, chopped)


  1. Preheat the oven to 400 and line a baking sheet with parchment paper. Add the sweet potato, bell pepper, melted butter, and season with salt and pepper. Toss to coat. Cook for 30 minutes.
  2. Meanwhile, cook the farro according to the package directions.
  3. Add the tahini to a small bowl and whisk in the water until smooth. Add the cilantro and season with salt and pepper.
  4. Place the mixed greens, roasted vegetables, farro, and pecans in a bowl. Drizzle with the tahini dressing. Top with more cilantro if desired. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately two cups.

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