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Bowl of marinated black beans on top of a mix of farro, crispy butternut squash, and brussels sprouts.

Crispy Butternut Squash and Farro Power Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This Crispy Butternut Squash and Farro Power Bowl is loaded with crispy veggies and topped with fresh marinated black beans and a garlicky yogurt sauce. Easy to make and packed with plant protein and iron. 


  • 1 cup dry farro
  • Kosher salt as needed

Roasted Squash

  • 1 lb butternut squash, peeled, seeds removed and cut into 1-in cubes
  • 1 tbsp cornstarch
  • 1 tbsp nutritional yeast
  • 1 1/2 tbsp avocado oil, adjust as needed
  • 1 tsp garlic powder
  • 1/2 tsp dry thyme
  • 1/2 tsp dry rosemary

Roasted Brussels Sprouts

  • 1 lb brussels sprouts, trimmed and thinly sliced
  • 2 large shallots, sliced
  • 1 tbsp avocado oil, adjust as needed
  • 1 tsp garlic powder
  • 1/2 tsp dry thyme

Marinated Black Beans

  • 1, 15 oz can black beans, drained and rinsed
  • 1 clove garlic, grated
  • 1 tsp Dijon mustard
  • 1/2 tsp ground coriander
  • 1/4 cup cilantro or parsley, stems removed and minced
  • 1 tbsp red wine vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil

Garlic Yogurt Sauce

  • 1/2 cup unsweetened plant-based yogurt
  • 1 tsp dijon mustard
  • 1 clove garlic, grated
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup


  1. Preheat the oven to 425F. Fill a large saucepan with water, add a generous pinch of salt then bring to a boil. Add the farro and boil for 17 minutes then drain the farro well.
  2. To a large sheet pan lined with parchment paper, add the butternut squash then top with the cornstarch, nutritional yeast, seasonings and oil. Use clean hands to coat everything evenly, then spread the squash in an even layer cut side down allowing space in-between. Place the tray in the oven on the bottom rack and roast for 20 minutes. Flip the squash then roast again for an additional 10-15 minutes or until the squash is crisp around the edges. While the squash is still hot, sprinkle with a generous pinch of salt.
  3. To a separate tray, add the brussels sprouts and shallots then top with the seasonings, oil and a generous pinch of salt. Toss to coat, then spread out on the tray and place in the oven on the top rack to roast for 15 minutes. Give the vegetables a toss, then return to bake for 5 minutes until crispy.
  4. While roasting, add the beans to a mixing bowl with the garlic, mustard, coriander, cilantro, vinegar, maple syrup, oil and a generous pinch of salt. Stir well to combine, then taste and adjust ingredients as desired. Once satisfied, place in the fridge to marinate while everything cooks.
  5. In a separate bowl, add all the yogurt sauce ingredients along with a pinch of salt and whisk together. Once evenly mixed, taste and adjust the salt or sweetness more to your liking.
  6. To assemble, combine the vegetables with the farro and toss together to combine. Portion out a serving of the farro salad then top with the marinated beans then drizzle with the yogurt sauce and enjoy.


Make sure to place vegetables cut side down on the baking tray. Having this direct contact with the pan will help the vegetables brown and sear more evenly, which will get you more of that crispiness.

Give your roasted veggies space on the pan. You want to avoid vegetables touching or overlapping to help prevent the vegetables from steaming as they bake. This will help prevent your vegetables from getting mushy. If the pan feels overcrowded, use a bigger baking tray.

Change up the grain. I love farro for its protein and fiber, but you can swap this grain for a variety of other grains you prefer.