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A vibrant Shrimp and Farro Harvest Bowl showcasing fresh ingredients

Classic Shrimp and Farro Harvest Bowl

This classic shrimp and farro harvest bowl is a hearty and flavorful meal packed with roasted vegetables, tender shrimp, and a tangy dressing. It's perfect for a wholesome lunch or dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (dry) Farro
  • 12-14 oz Large raw shrimp, peeled & deveined
  • 2 cups Butternut squash, peeled & cubed
  • 1 ½ cups Brussels sprouts, halved
  • 1 cup Carrots, peeled & sliced diagonally
  • 2 cups Kale, stems removed & torn
  • ½ cup Red onion, thinly sliced
  • 2 cloves Fresh garlic, minced
  • 3 Tbsp Extra-virgin olive oil
  • ½ tsp Smoked paprika
  • ½ tsp Cumin
  • ½ tsp Sea salt (except salt to taste)
  • ½ tsp Black pepper (except salt to taste)
  • 1 Tbsp Apple cider vinegar
  • 1 tsp Maple syrup or honey (optional)
  • 2 Tbsp Fresh parsley, chopped
  • ¼ cup Crumbled feta or goat cheese (optional)
  • 1 tsp Dijon mustard (Dressing)
  • 2 Tbsp olive oil (Dressing)
  • 1 Tbsp apple cider vinegar (Dressing)
  • ½ tsp honey (Dressing)

Equipment

  • Large bowl
  • Baking sheet
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and cook farro according to package directions, then set aside.
  2. In a large bowl, combine butternut squash, Brussels sprouts, carrots, red onion, garlic, 2 Tbsp olive oil, smoked paprika, cumin, ½ tsp sea salt, and ¼ tsp black pepper; toss well to coat.
Cooking
  1. Spread the vegetable mixture onto a large baking sheet and roast for 20 minutes, flipping once, until tender and slightly caramelized.
  2. While vegetables roast, prepare the shrimp by tossing it with the remaining 1 tablespoon of olive oil, a pinch of salt and pepper; set aside.
  3. Remove the roasted vegetables from the oven and add the kale to the baking sheet, tossing to combine; return to the oven and roast for another 5 minutes.
  4. Add the seasoned shrimp to the baking sheet, arranging in a single layer, and roast for 5-7 minutes until pink and cooked through, tossing once.
  5. In a small bowl, whisk together the dressing ingredients: 1 tsp Dijon mustard, 2 Tbsp olive oil, 1 Tbsp apple cider vinegar, and ½ tsp honey.
Assembly
  1. In a large bowl, combine the cooked farro, roasted vegetables, and shrimp; drizzle with the prepared dressing and toss gently.
  2. Stir in fresh parsley and top with crumbled feta or goat cheese, if using.

Notes

Feel free to adjust the amount of sea salt and black pepper to your preference. For extra flavor, you can marinate the shrimp for 15 minutes before roasting.