A seasonal, vegan Fall Farro Protein Bowl that’s simple to prepare, satisfying, and full of flavor. This nourishing bowl features roasted chickpeas, smoky tempeh, chewy farro, hearty greens, sweet roasted vegetables, creamy hummus, and crunchy almonds for a balanced, filling meal.

When I found myself staying with my cousin at the start of a recent book tour, I discovered that a compact, flexible bowl recipe is the perfect solution for limited kitchen gear and supplies. Her new home was delightfully empty of many basics, so I had to work with few tools and ingredients. The result was this approachable, flavorful fall bowl that’s easy to assemble even in a pared-down kitchen.

Keeping things simple meant relying on ingredients that deliver contrasting textures and strong flavors without complicated techniques. Farro provides a nutty chew and an extra boost of protein and fiber, while roasted sweet potatoes and carrots add natural sweetness and depth. Chickpeas, tossed with black pepper and roasted until crisp, contribute satisfying crunch and protein. Smoky tempeh strips bring a savory, bacon-like note — if smoky tempeh isn’t available, a simple smoky seasoning on plain tempeh or a homemade smoky tempeh preparation works beautifully.

I used store-bought avocado hummus here for convenience, but you can thin plain hummus with a little lemon juice and water to create a bright, drizzly sauce if you prefer. A scatter of roasted almonds adds texture and richness, and a handful of fresh mixed greens keeps the bowl feeling light and balanced. Finish with a lemon wedge to brighten the whole dish.

This recipe is flexible: it serves as two generous main-course bowls or four smaller portions for lighter meals or snacks. It’s also excellent for meal prep—roast a big sheet pan of vegetables and proteins, cook a pot of farro, and assemble bowls throughout the week. The components hold up well in the fridge and come together quickly at serving time.

Yield: 4

Vegan Fall Farro Protein Bowl

A seasonal, vegan Fall Farro Protein Bowl that’s straightforward to make and satisfying for lunch or dinner. Ideal for cooler months when root vegetables and hearty grains are in season.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

• 1 cup 1/2″-diced sweet potatoes
• 1 cup 1/2″-diced carrots
• 2 teaspoons organic cooking oil, divided
• 15-ounce can chickpeas, drained and rinsed
• 4 ounces smoky tempeh strips (about 1/2 package)
• 2 1/2 cups water
• 1 cup uncooked farro
• Salt & pepper, to taste
• 2 cups mixed greens
• 1/2 cup hummus (avocado hummus optional)
• 1/4 cup roasted almonds
• 4 lemon wedges

Instructions

1. Preheat the oven to 375°F and prepare a large baking sheet.
2. In a bowl, toss the diced sweet potatoes and carrots with 1 teaspoon of cooking oil and a pinch of salt and pepper. Spread them in a single layer on one third of the baking sheet.
3. In the same bowl, toss the drained chickpeas with the remaining 1 teaspoon of oil, a pinch of salt, and 1/8 teaspoon black pepper. Spread the chickpeas in a single layer on the middle third of the baking sheet. Arrange tempeh strips on the remaining third.
4. Roast the vegetables, chickpeas, and tempeh for 30 minutes, flipping the tempeh and stirring the vegetables and chickpeas (keeping each component separate) at about 15 minutes so everything browns evenly.
5. While the sheet pan roasts, bring 2 1/2 cups water to a boil with a hefty pinch of salt. Add 1 cup farro, cover, and reduce to medium-low. Simmer for 20–25 minutes, or until the farro is chewy but tender. Drain any excess water if needed.
6. When the farro is cooked, divide it and the mixed greens between two large bowls or four smaller bowls. Top with roasted sweet potatoes, carrots, chickpeas, and tempeh. Add a scoop of hummus, sprinkle with roasted almonds, and serve with lemon wedges to squeeze over the bowl. Serve warm and enjoy.

Nutrition Information:

Yield: 4

Amount Per Serving:

Calories: 503 • Total Fat: 15g • Saturated Fat: 1g • Unsaturated Fat: 10g

Cholesterol: 0mg • Sodium: 411mg • Carbohydrates: 69g • Fiber: 14g • Sugar: 8g • Protein: 21g

Ways to switch up the Fall Farro Protein Bowl:

• Use roasted beets instead of carrots for a brighter color and earthy flavor.
• If you prefer to avoid nuts, swap the almonds for raw pumpkin seeds for a similar crunch and nutritious boost.
• To make this bowl soy-free, replace tempeh with extra roasted chickpeas, additional nuts and seeds, or a spoonful of toasted sunflower seeds for texture and protein.

This bowl is adaptable and forgiving: swap vegetables based on what’s in season, adjust spices to your taste, and double any component you love for meal prep. It’s a balanced, plant-based option that fits many diets while delivering satisfying texture and flavor. Whether you prepare it for a week of lunches or a cozy dinner, the Fall Farro Protein Bowl is an easy, nutritious go-to that highlights autumnal produce and hearty whole grains.