Why Make This Recipe
This Shrimp and Farro Harvest Bowl is a great choice because it mixes many textures and tastes. You will enjoy juicy shrimp with nutty farro, sweet roasted vegetables, and a bright dressing. This bowl is full of fiber, protein, and vitamins, which will keep you full and energetic. It uses the best autumn foods like sweet potatoes and Brussels sprouts. Even though it sounds fancy, this recipe is quick and easy to make, perfect for any night. You can also change it to fit your taste or what you have.
How to Make Shrimp and Farro Harvest Bowl
Making this Shrimp and Farro Harvest Bowl involves roasting vegetables, cooking farro, and sautéing shrimp. You also prepare a simple vinaigrette. Then, you put all the parts together in a bowl. It is simple to follow with clear steps.
Ingredients of : Shrimp and Farro Harvest Bowl
- For the Roasted Vegetables:
- 1 medium sweet potato, peeled and diced
- 1 lb Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Optional: 1 apple (Honeycrisp or Fuji recommended), cored and diced, added during the last 15 minutes of roasting
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- For the Farro:
- 1 cup semi-pearled farro
- 3 cups vegetable broth or water
- Pinch of salt
- For the Zesty Maple-Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- For Garnish (Optional):
- Toasted pumpkin seeds or pecans
- Fresh parsley, chopped
- Crumbled feta or goat cheese
- Drizzle of balsamic glaze
Directions of : Shrimp and Farro Harvest Bowl
- Roast the Vegetables: Heat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato, halved Brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, or until soft and slightly brown, mixing halfway through. If you add apple, mix it in during the last 15 minutes.
- Cook the Farro: While vegetables roast, wash the farro under cold water. In a medium pot, mix the farro, vegetable broth (or water), and a little salt. Bring to a boil, then turn down the heat, cover, and cook for 20-25 minutes, or until the farro is soft and most liquid is gone. Drain any extra liquid.
- Sauté the Shrimp: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add minced garlic and cook for 30 seconds until it smells good. Add shrimp, smoked paprika, salt, and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and no longer clear.
- Prepare the Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, and dried thyme. Add salt and pepper to taste.
- Assemble Your Harvest Bowl: Put the cooked farro into serving bowls. Top with roasted vegetables and cooked shrimp. Pour a lot of the maple-Dijon vinaigrette over it. Garnish with toasted nuts, fresh parsley, cheese, and a drizzle of balsamic glaze, if you like.
How to Serve Shrimp and Farro Harvest Bowl
Serve this Shrimp and Farro Harvest Bowl warm. You can enjoy it as a main meal for lunch or dinner. It is a hearty and satisfying dish on its own.
How to Store Shrimp and Farro Harvest Bowl
Store the components of the Shrimp and Farro Harvest Bowl separately in sealed containers in the refrigerator. The cooked farro and roasted vegetables will last for up to 3-4 days. Cook shrimp fresh for the best taste. The dressing also stores well on its own.
Tips to Make Shrimp and Farro Harvest Bowl
Do not cook the shrimp too long; they cook fast and can become chewy. Cook extra farro at the beginning of the week to save time later. You can use different seasonal vegetables like butternut squash or parsnips. For very crispy Brussels sprouts, place them cut-side down on the baking sheet.
Variation
You can add a handful of cooked quinoa or wild rice with the farro for more flavor and nutrients. If you do not like shrimp, you can use pan-seared chicken, baked salmon, or chickpeas for a vegetarian option. Try fresh herbs like rosemary or sage with the roasted vegetables. You can also use a creamy tahini dressing or a lemon-herb dressing instead of the maple-Dijon vinaigrette.
FAQs
FAQ: Your Shrimp and Farro Harvest Bowl Questions Answered
Can I make the Shrimp and Farro Harvest Bowl ahead of time for meal prep?
Yes! This Shrimp and Farro Harvest Bowl works well for meal prepping. You can cook the farro and roast the vegetables early and keep them in separate sealed containers in the fridge for up to 3-4 days. Cook the shrimp just before serving for the best texture. You can also make the dressing beforehand and store it separately.
What are some good substitutions if I do not have farro?
If you do not have farro, you can use other whole grains like pearl barley, quinoa, or brown rice. Cooking times will be different for each grain, so follow the instructions on the package. Farro has a special nutty taste, but these other options will still make a tasty Shrimp and Farro Harvest Bowl.
How can I make this Shrimp and Farro Harvest Bowl vegetarian or vegan?
To make this dish vegetarian, simply leave out the shrimp. You can add roasted chickpeas, black beans, or a plant-based protein instead. For a vegan version, make sure your broth is vegetable-based and do not add any cheese like feta. You can use nutritional yeast or vegan cheese if you want.
Mediterranean Shrimp and Farro Harvest Bowl
Equipment
- Oven
- Large baking sheet
- Medium pot
- Large pan
- Small bowl
- Whisk
Ingredients
For the Roasted Vegetables:
- 1 medium sweet potato peeled and diced
- 1 lb Brussels sprouts trimmed and halved
- 1 red onion cut into wedges
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 apple Honeycrisp or Fuji recommended, cored and diced, added during the last 15 minutes of roasting
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 clove garlic minced
- 0.5 tsp smoked paprika
- Salt and freshly ground black pepper to taste
For the Farro:
- 1 cup semi-pearled farro
- 3 cups vegetable broth or water
- salt Pinch
For the Zesty Maple-Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 0.5 tsp dried thyme
- Salt and freshly ground black pepper to taste
For Garnish (Optional):
- Toasted pumpkin seeds or pecans Optional
- Fresh parsley chopped, Optional
- Crumbled feta or goat cheese Optional
- balsamic glaze Drizzle, Optional
Instructions
Roast the Vegetables
- Heat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato, halved Brussels sprouts, and red onion with olive oil, salt, and pepper.
- Roast for 25-30 minutes, or until soft and slightly brown, mixing halfway through. If you choose to add apple, mix it in during the last 15 minutes of roasting.
Cook the Farro
- While vegetables roast, wash the farro under cold water. In a medium pot, combine the farro, vegetable broth (or water), and a pinch of salt.
- Bring to a boil, then reduce the heat, cover, and cook for 20-25 minutes, or until the farro is soft and most liquid is absorbed; drain any extra liquid.
Sauté the Shrimp
- In a large pan, heat olive oil over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add shrimp, smoked paprika, salt, and pepper, then cook for 2-3 minutes on each side, or until the shrimp are pink and no longer translucent.
Prepare the Vinaigrette
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and dried thyme.
- Season the vinaigrette with salt and pepper to taste.
Assemble Your Harvest Bowl
- Place the cooked farro into serving bowls. Top with the roasted vegetables and cooked shrimp.
- Generously pour the maple-Dijon vinaigrette over the bowl and garnish with optional toasted nuts, fresh parsley, cheese, and a drizzle of balsamic glaze.