Sun-Dried Tomato Pesto and Farro Grain Bowl


Great for light lunches or weeknight meals, this easy-to-make grain bowl is full of veggies, herbs and garden-fresh flavors.

Sun-Dried Tomato Pesto and Farro Grain Bowl

Minutes to Prep 15

Total Minutes 40

Serves 1

Difficulty 5


  • 1 head cauliflower, chopped into bite-sized florets
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of salt and pepper
  • 1 cup farro
  • 3 cups water
  • 1 container BUITONI Refrigerated Sun-Dried Tomato Pesto (7 oz.)
  • 2 avocados, diced (skin off)
  • Handful of fresh basil, parsley, and mint, washed, dried and destemmed (optional)


PREHEAT oven to 425° F.

ADD cauliflower florets to baking tray and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

ROAST cauliflower for 25-30 minutes or until golden and crispy. Remove from oven; set aside.

RINSE farro and add to a pot with water. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes or until tender. Drain excess liquid and set aside.

ADD cooked farro to a large bowl and mix with 3/4 container of pesto. Top with avocados, cauliflower, parsley, basil and mint, if desired.

MIX and drizzle with remaining pesto. Serve warm.