Summer Squash Farro Bowl

Look no further for your next satisfying, delicious, vegetarian dinner.

Look no further for your next satisfying, delicious, vegetarian dinner. This healthful recipe balances building blocks to create a healthful meal–including beans, vegetables, whole grains, and avocado—and does it all in just 35 minutes. It’s amazing what properly roasting vegetables and chickpeas will do: the beans become crispy and chewy, the zucchini and yellow squash delectably caramelized, and the onion redolent with umami. For a gluten-free version, substitute short-grain brown rice or quinoa for the farro.


  • 1 15-oz. can low-sodium chickpeas, drained and rinsed
  • 2 medium zucchini, sliced into 1-in.-thick half-moons (about 2 cups)
  • 2 medium yellow squash, sliced into 1-in.-thick half-moons (about 2 cups)
  • 1 red onion, sliced (1 cup)
  • ¼ cup olive oil, divided
  • 1¾ teaspoons kosher salt, divided
  • 1¼ cups farro
  • 1 teaspoon lime zest plus ¼ cup fresh juice, divided (from 2 limes)
  • 1 avocado, sliced
  • Fresh cilantro leaves, for serving
  • ¾ cup plain whole-milk Greek yogurt

How to Make It

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss chickpeas, zucchini, squash, onion, 2 tablespoons oil, and 1 teaspoon salt on baking sheet. Roast until zucchini and squash are browned and chickpeas are crisp, 20 to 25 minutes.
  2. Meanwhile, prepare farro according to package directions. Drain; transfer to a large bowl. Stir in 2 tablespoons lime juice and remaining 2 tablespoons oil and ¾ teaspoon salt.
  3. Divide farro mixture among bowls and top with squash mixture, sliced avocado, and cilantro. Stir yogurt, lime zest, and remaining 2 tablespoons lime juice in a small bowl. Serve with farro bowls for dolloping.

This article was written by Robby Melvin from Real Simple and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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