Recipe courtesy of Megan Mitchell

Meal Prep Farro and Quinoa Veggie Bowls

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 10 servings
At the beginning of the week I like to cook off a big batch of grains, prep and chop my veggies and roast any veggies to use all week long in bowls and salads. It helps me eat healthier without having to think too hard about it. Prepping as much as you can will help this meal, and whatever version you want of it, come together in a breeze.


Optional Add-Ins/Switch-Ups:


  1. In a 6-quart saucepan, combine the water, farro, quinoa, bay leaf, the grated zest of 1 lemon and a large pinch of salt. Stir and bring to a boil over medium-high heat. Stir again then cover, reduce the heat to a simmer and cook over medium-low heat for 10 minutes. Bump the heat up to medium and cook, uncovered, until all of the liquid has absorbed and the grains are al dente, 5 to 7 minutes.
  2. Cover, remove from the heat and let stand for 5 minutes more. Remove and discard the bay leaf and fluff the grains with a fork.  
  3. While the grains cook, prep your veggies, herbs and cut the 2 lemons into 10 wedges. If meal prepping for the week, only cut the amount of avocado you need right away. Refrigerate everything (except the nuts and seeds) in separate airtight containers for up to 3 to 4 days until needed. 
  4. To assemble 1 bowl: Scoop 1/2 cup of the cooked grains into a shallow bowl then top with a few thin avocado slices, some of the cucumber and a handful each of the baby lettuce and carrots. Add a sprinkle of the cashews and sunflower seeds followed by a scoop of hummus. Finish with a sprinkle of herbs, a squeeze of 1 lemon wedge and drizzle of olive oil. Feel free to top the bowl with any of the suggested add-ins or switch-ups. 
  5. After refrigerating the grains, let them come to room temperature before serving. Alternatively, warm them in the microwave, or in a skillet with a little water over low heat until the liquid evaporates.