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Delicious Shrimp and Farro Harvest Bowl for a healthy meal

Mediterranean Shrimp and Farro Harvest Bowl

A wholesome and flavorful Mediterranean-inspired bowl featuring roasted sweet potatoes, Brussels sprouts, and red onion, tender farro, and perfectly sautéed shrimp, all tossed in a zesty maple-Dijon vinaigrette. It's a satisfying and healthy meal perfect for a cozy evening.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 550 kcal

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.

Notes

This dish is highly adaptable; feel free to swap in other seasonal vegetables like butternut squash or bell peppers. For extra zest, a squeeze of fresh lemon juice over the finished bowl is also delicious.