Recipes › Fresh bowls & lunches› Warm farro bowl with roasted broccoli and tahini-lemon
Fresh bowls & lunches · Easy · Serves 2

Warm farro bowl with roasted broccoli and tahini-lemon

A warm farro bowl with deeply roasted broccoli, a jammy egg, toasted almonds, and a lemony tahini drizzle. The cozy, savory lunch I want when a cold salad won't cut it.

Anna Lind Harper
by Anna Lind Harper
Tested twice · Published 2026-06-18
A warm grain bowl photographed at a three-quarter angle in a deep cream-speckled stoneware bowl on a white marble counter: a base of nutty cooked farro, a generous pile of roasted broccoli florets with deeply charred crispy edges, a soft jammy egg cut in half with a just-set golden center, a scatter of toasted sliced almonds, a drizzle of pale lemony tahini sauce, a pinch of red chili flakes, and a few cracks of black pepper. A small spoon of tahini, a halved lemon, and a folded oatmeal-colored linen napkin sit beside the bowl. Warm, soft natural light.
Prep
15 min
Cook
30 min
Serves
2
Difficulty
easy

Not every lunch wants to be a cold salad. When it is grey out, or I just want something warm and savory at my desk, this is the bowl. Nutty farro, broccoli roasted until the edges go crispy and sweet, a jammy egg, toasted almonds, and a lemony tahini drizzle over the top.

It is hearty without being heavy, and the whole thing is built from things I usually have: a grain, a head of broccoli, an egg, a jar of tahini. Cozy, green, and genuinely filling.

“Nutty farro, broccoli roasted till the edges crisp, a jammy egg, lemony tahini. The warm lunch a cold salad can't be.”
Why this one earns a weeknight

What you'll love about it

  • 01Warm, savory, and genuinely filling, for the days a cold salad won't do.
  • 02Roasting the broccoli hot and hard until the edges char is the move that makes you crave it.
  • 03Built from pantry and crisper staples: a grain, a head of broccoli, an egg, a jar of tahini.
  • 04The lemony tahini sauce goes on everything, so you'll start making a double batch.
Anna, in a soft oatmeal cardigan, drizzling lemony tahini sauce from a spoon over an assembled warm farro bowl with charred roasted broccoli and a halved jammy egg, on her marble kitchen island. A sheet pan of roasted broccoli, a jar of tahini, and a halved lemon sit nearby, with her bright kitchen and stainless range behind her.
Drizzle the tahini generously. It is the sauce that ties the whole bowl together.
Ingredients

For the bowl

  • 1 cuppearled farro, rinsed
  • 1large head broccoli (about 1 lb), cut into florets, stems peeled and sliced
  • 2 Tbspolive oil
  • ½ tspkosher salt
  • black pepper
  • 2eggs
  • ¼ cupsliced almonds, toasted
  • optionalred chili flakes

For the lemon tahini sauce

  • ¼ cuptahini, well stirred
  • 2 Tbspfresh lemon juice
  • 1small garlic clove, grated
  • ½ tspkosher salt
  • 3 to 4 Tbspwarm water

To serve

  • chopped fresh parsley
  • lemon wedges
  • flaky sea salt
Method

How I make it

  1. 01
    Cook the farro.
    Simmer the farro in plenty of salted water until tender with a little chew, 20 to 25 minutes (or per the package). Drain well and keep warm.
  2. 02
    Roast the broccoli.
    Heat the oven to 450°F. Toss the broccoli with the olive oil, salt, and pepper and spread it in a single layer on a sheet pan. Roast 18 to 22 minutes without stirring too early, until the edges are deeply browned and crisp. Those charred bits are the whole point.
  3. 03
    Soft-boil the eggs.
    Lower the eggs into boiling water and simmer 6½ to 7 minutes for a jammy center. Transfer to a bowl of ice water, then peel and halve.
  4. 04
    Make the tahini sauce.
    Whisk the tahini, lemon juice, garlic, and salt together. It will seize into a thick paste, which is normal. Whisk in the warm water a tablespoon at a time until it loosens into a smooth, pourable sauce.
  5. 05
    Build the bowls.
    Divide the warm farro between two bowls. Top each with roasted broccoli, a halved egg, and toasted almonds. Drizzle generously with the tahini sauce, then scatter over parsley, chili flakes, and a pinch of flaky salt. Serve warm with a lemon wedge.
    A pair of hands in an oatmeal cardigan sprinkling toasted sliced almonds over the finished warm farro bowl with charred broccoli, a halved jammy egg, and a tahini drizzle, the almonds caught mid-air.
    Finish with toasted almonds and seeds for crunch right before you dig in.
A close macro of the warm bowl: deeply charred, crispy-edged roasted broccoli over nutty farro, a drizzle of pale lemony tahini, toasted almonds, and a pinch of red chili flakes.
A note from Anna

Two temperatures matter here. Roast the broccoli hot, at 450°F, and resist stirring it too soon, so the flat sides sit against the pan and char; that crispy, almost-burnt edge is the whole appeal. And tahini sauce always seizes into a paste the moment the lemon hits it, which feels alarming but is completely normal. Just keep whisking in warm water a spoonful at a time and it loosens into something silky. Make extra; it keeps for a week and it's wonderful on roasted vegetables, eggs, and grains all over again.

What to serve with it

Round out the table.

  • ·01
    Warm flatbread or pita
    For swiping up the last of the tahini.
  • ·02
    Quick-pickled red onions
    A bright, sharp bite against the nutty farro.
  • ·03
    Hot mint tea or sparkling water
    Whatever suits the weather you're hiding from.
Storage & reheating

Keeping the leftovers good.

Fridge: Components keep separately for 4 days: farro and broccoli in one container, tahini sauce in a jar. The eggs are best boiled fresh.

Reheat: Warm the farro and broccoli in a 350°F oven or a hot skillet for a few minutes, then add the egg, almonds, and tahini after warming.

Make ahead: Cook the farro and the tahini sauce ahead. Roast the broccoli and boil the eggs the day you eat them for the best texture.

Freezer: Cooked farro freezes well on its own, but the assembled bowl does not.

Recipe card

Warm farro bowl with roasted broccoli and tahini-lemon

A warm farro bowl with deeply roasted broccoli, a jammy egg, toasted almonds, and a lemony tahini drizzle. The cozy, savory lunch I want when a cold salad won't cut it.

Prep
15 min
Cook
30 min
Serves
2
Total
45 min
Ingredients
  • 1 cup pearled farro, rinsed
  • 1 large head broccoli (about 1 lb), cut into florets, stems peeled and sliced
  • 2 Tbsp olive oil
  • ½ tsp kosher salt
  • black pepper
  • 2 eggs
  • ¼ cup sliced almonds, toasted
  • optional red chili flakes
  • ¼ cup tahini, well stirred
  • 2 Tbsp fresh lemon juice
  • 1 small garlic clove, grated
  • ½ tsp kosher salt
  • 3 to 4 Tbsp warm water
  • chopped fresh parsley
  • lemon wedges
  • flaky sea salt
Method (short version)
  1. 01Cook the farro.
  2. 02Roast the broccoli.
  3. 03Soft-boil the eggs.
  4. 04Make the tahini sauce.
  5. 05Build the bowls.

Nutrition information is an estimate. See full nutrition disclaimer.

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