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Jerk Vegetable Farro Bowl
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4.86 from 7 votes

Jerk Vegetable Farro Bowl with Maple Herb Apples

This Farro bowl is the ultimate plant-based dish for the entire family. Notes of spicy and sweet, which create a beautiful balance of texture and flavor.
Course Main Course
Keyword apple, baked, broccoli, chickpea, classic, dairy-free, digestion, dinner, easy, fall recipe, healthy bowl, homemade, Jamaican, jerk, lunch, plant-based, vegetarian, weeknight meals
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Author Shanika | Orchids + Sweet Tea



  • 1 cup Bob's Red Mill Organic Farro (See Notes!)
  • 3 cups organic vegetable stock, low-sodium
  • 1 teaspoon sea salt


  • 2 Gala apples, sliced (with skin on)
  • 1 tablespoon Extra virgin olive oil
  • ¼ cup pure maple syrup
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon ground cinnamon


  • 2 small sweet potatoes, peeled + chopped (About 1lb. each)
  • 2 cups broccoli florets
  • 1 (15 oz.) can chickpeas, drained + rinsed (See Notes!)
  • 2 Tbsps jerk seasoning, homemade or store-bought (See Notes!)
  • 1 ½ Tbsps Extra virgin olive oil


  • 1 cup vegan mayo
  • ½ cup Almond milk, unsweetened
  • 3 garlic cloves, minced
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • sea salt + black pepper, to taste



  • Preheat your oven to 400 degrees Fahrenheit and prepare TWO baking sheets by lining them with parchment paper.
  • In a bowl, add the chopped sweet potatoes, broccoli, and chickpeas along with the olive oil and jerk seasoning, gently mixing everything together until veggies are fully coated.
  • Add the veggies unto the baking sheet (in a single layer) and and bake for 25-30 minutes or until veggies are charred, wilted, and crisp.


  • Add the sliced apples in a bowl with maple syrup + herb seasonings, mixing everything together until apples are fully coated. Place until the other prepared baking sheet and bake for 15-20 minutes or until apples are golden, wilted, and crisp.


  • Begin by adding veggie stock + salt in a medium saucepan over high heat. Rinse the farro grains and add to pot, bringing mixture to a bowl. Reduce heat to medium-high heat and let it cook for about 30 minutes or until farro swells a bit and becomes soft. Once fully cooked, drain off excess liquid and set aside.


  • In a bowl, add together all ingredients and whisk everything together until combined and smooth. Dressing should be easy to drizzle in consistency.


  • Once done, remove roasted veggies + apples from the oven and set them aside.
  • To assemble: spoon farro into low bowl(s) or plate(s) evenly, followed by roasted jerk veggies (grouped side by side), maple herb apples, and top with drizzle of garlic dressing.
  • Bon Appetit!


  • FARRO: To learn about the best ways to cook Farro, see above post. To purchase it, visit Bob's Red Mill!
  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for 3-4 days.
  • DRESSING (STORAGE): Any leftover dressing can be kept in a tightly sealed mason jar or container and refrigerated for 3-4 days.
  • SERVING: To make this dish for a bigger family, simply double (or triple) all ingredients.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
  • BEANS: You can always spruce things up by substituting the chickpeas with other beans that work perfectly such as black beans, red beans, lentils, white beans, green peas. 
  • JERK SEASONING/MARINADE: To make your own homemade Jerk Seasoning/Marinade, visit my recipe here.