Creamy, cozy, and nutritious! Spiced Winter Squash Soup
Creamy, cozy, and nutritious!
Creamy, cozy, and nutritious! Category: cuisine
Creamy, cozy, and nutritious! Pantry Leftover Chicken Chili
Let your creativity run wild with this simple, satisfying recipe.
Let your creativity run wild with this simple, satisfying recipe. Cheesy Poblano Potato Soup
When it comes to flavor, this soup has plenty of it!
When it comes to flavor, this soup has plenty of it! Farro Salad with Spicy Peanut Dressing
This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish! For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.…
This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!
For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.
This farro salad was inspired by a salad I used to get at a local health food store near me. It was so hearty and filling, I knew I had to recreate it one day. Nutty, chewy, and protein-packed farro is combined with hearty beans, roasted sweet potatoes, and fresh vegetables before it’s all tossed in a spicy peanut sauce. Incredibly satisfying and easy to put together, it will quickly become one of your new staples for lunch.
Why you’ll love this farro salad
- Not your average salad – Roasted sweet potatoes, adzuki beans, edamame, and shredded cabbage are dressed in peanut sauce to give every bite an Asian-inspired twist.
- Hearty and satisfying – As a fantastic source of protein and fiber, cooked farro makes this grain salad recipe super filling and satisfying. It’s perfect for healthy meal prep!
- The best peanut sauce – My best-ever 5 Minute Peanut Sauce gets a zesty makeover and extra heat for this farro grain bowl!
How to make a vegan farro salad
Find the complete recipe with measurements in the recipe card below.
Cook the farro in a pot of boiling water until it’s tender but still chewy. Drain and set aside.
Check what type of farro you’re using: The 3 types of farro—pearled, semi-pearled, and whole—each have different cooking times. Double-check the package instructions to determine how long yours needs to boil before getting started. I used pearled.
Meanwhile, lay the diced sweet potatoes on a baking sheet and toss them in oil and salt. Roast the sweet potatoes until fork tender.
Whisk the spicy peanut sauce ingredients in a small bowl until smooth.
Not a fan of spicy food? Feel free to omit the sriracha from the dressing if you’d like.
Transfer the cooked farro, roasted sweet potatoes, and the remaining salad ingredients to a large bowl. Pour the spicy peanut sauce over top and toss until everything is well coated.
Serve the salad right away or chill it in the refrigerator until it’s time to eat. Enjoy!
Frequently asked questions
What is farro?
Farro is a whole grain with a chewy texture and nutty flavor. It’s commonly used in a Mediterranean diet, although it’s just as versatile as brown rice, quinoa, and other whole grains. And because it’s loaded with fiber and protein, you’ll want to use it everywhere!
How else can I use farro?
You can add farro to salads, soups, stews, grain bowls, and any other recipe that could use a nutty and chewy grain with heaps of protein and fiber. I recommend cooking a batch and keeping it in a sealed container in your fridge for up to 5 days. That way, you can easily toss it with leafy greens and a simple vinaigrette, with roasted vegetables and beans, or add it to a hearty vegan stew or vegan chili.
Can this salad be made without nuts?
Sure. Simply omit the cashews from the salad and replace the peanut butter in the peanut sauce with sunflower seed butter or tahini. The flavors will change slightly, but the salad will still be good.
Should this farro sweet potato salad be eaten warm or cold?
I find that this salad is best when it’s served chilled. Taking the time to chill it in the fridge for at least 30 minutes gives the flavors time to deepen, plus it’s so much easier to grab and go! However, if you’d rather eat it warm, feel free to warm up each serving in the microwave beforehand.
How long does the leftover farro salad last?
The leftover assembled salad can be stored in an airtight container in the fridge for 5 days. However, if you’d like to keep the veggies crisp and the farro chewy, store the assembled salad and peanut dressing in separate airtight containers.
Farro Salad with Spicy Peanut Dressing
This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!
Servings 8 servings
Calories 318kcal
Ingredients
Farro Salad
- 1 cup uncooked farro I used pearled farro
- 1 medium sweet potato
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/2 cup shelled edamame thawed if frozen
- 15 ounce can adzuki beans or chickpeas, red beans, drained and rinsed
- 1/3 cup chopped roasted cashews
Spicy Peanut Dressing
- 6 tablespoons creamy peanut butter
- 2 tablespoons fresh lime juice
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha hot sauce or more to taste
- 1/4 teaspoon ground ginger
Instructions
- Cook farro – Bring about 3 cups of salted water to a boil, then add the farro and simmer for around 15 minutes until tender, but still chewy. Drain and set aside to cool.
- Roast sweet potato – Meanwhile, preheat the oven to 425 degrees F. Peel and diced the sweet potato into 1/2 inch pieces, and add to a sheet pan. Drizzle with a little olive oil and sprinkle with salt. Toss to coat in the oil, then spread into an even layer and bake for around 25 minutes. Remove from the oven and set aside.
- Make the dressing – In a small-medium bowl, add all sauce ingredients and whisk until smooth. Add a few tablespoons of warm water if it seems too thick.
- Mix – In a large bowl, add the farro, sweet potato, and all other salad ingredients. Pour the sauce over the salad and toss until well combined.
- Chill and serve – Cover and chill in the refrigerator until ready to serve. Enjoy!
Notes
- For nut free, omit the roasted cashews and use tahini or sunflower seed butter in the dressing.
Nutrition
Serving: 1of 8 servings | Calories: 318kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 561mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6943IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg
Authentic Fettuccine Alfredo
Our Authentic Fettuccine Alfredo brings restaurant-quality results to your kitchen with just 5 ingredients. Try our brown butter option for a nutty twist.
The post Authentic Fettuccine Alfredo appeared first on The Stay At Home Chef.
Our Authentic Fettuccine Alfredo brings restaurant-quality results to your kitchen with just 5 ingredients. Try our brown butter option for a nutty twist.
The post Authentic Fettuccine Alfredo appeared first on The Stay At Home Chef.
One Pot Ground Beef Stroganoff
A healthier take on this comfort food staple.
A healthier take on this comfort food staple. Roasted Tomato Pasta
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15 Minute Lemon Pasta, and One Pot Vegan Pasta recipes as well.
Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.
Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.
Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!
Why you’ll love this easy roasted tomato pasta
- Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
- A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
- Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.
How to make vegan roasted tomato pasta
Find the complete recipe with measurements in the recipe card below.
Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.
Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.
Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.
I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.
Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.
Serve the pasta right away with vegan parmesan cheese or dollops of my creamy Vegan Ricotta Cheese and more basil on top. Enjoy!
Frequently asked questions
What should I serve with roasted tomato pasta?
This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.
Serve the warm tomato pasta in bowls with vegan garlic bread or dinner rolls on the side. For a complete dinner, pair the pasta with simple side dishes, like a white bean salad, vegan caesar salad, roasted squash and zucchini, or roasted ratatouille.
What kind of tomatoes are best for roasted tomato pasta?
Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.
What else can I add to this pasta dinner?
Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.
How do you store the leftovers?
Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.
Roasted Tomato Pasta
Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Servings 4 servings
Calories 373kcal
Ingredients
- 4 cups cherry tomatoes about 2 pints
- 4 tablespoons olive oil
- 8 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 ounces pasta of choice
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
- Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
- While the tomatoes roast, cook the pasta according to package instructions.
- Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
- Serve with some grated parmesan (I used Violife) and more basil.
Notes
-
This is also good with some dollops of vegan ricotta throughout.
- For gluten free, use gluten free pasta noodles or zucchini noodles.
- For some added protein, consider serving with grilled tofu.
Nutrition
Serving: 1of 4 servings | Calories: 373kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg
Cauliflower Risotto with Spiced Lamb and Apricots
Risotto that’s bursting with Moroccan flavor and lower in carbs!
Risotto that's bursting with Moroccan flavor and lower in carbs! Baked Eggplant Parmesan
Crispy baked eggplant slices are layered with rich marinara sauce, fresh mozzarella, and parmesan cheese for an eggplant parmesan that is simply irresistible!
The post Baked Eggplant Parmesan appeared first on The Stay At Home Chef.
Crispy baked eggplant slices are layered with rich marinara sauce, fresh mozzarella, and parmesan cheese for an eggplant parmesan that is simply irresistible!
The post Baked Eggplant Parmesan appeared first on The Stay At Home Chef.
Baked Eggplant Parmesan
Crispy baked eggplant slices are layered with rich marinara sauce, fresh mozzarella, and parmesan cheese for an eggplant parmesan that is simply irresistible!
The post Baked Eggplant Parmesan appeared first on The Stay At Home Chef.
Crispy baked eggplant slices are layered with rich marinara sauce, fresh mozzarella, and parmesan cheese for an eggplant parmesan that is simply irresistible!
The post Baked Eggplant Parmesan appeared first on The Stay At Home Chef.