Grilled Halloumi Farro Bowls with Maple Dijon Dressing Recipe

Warm, flavorful and nutritious farro bowls topped with fried halloumi and finished with a maple-Dijon dressing. Bright, hearty and satisfying, these bowls combine chewy farro, roasted cauliflower, leafy kale and a sweet-tangy dressing for a balanced main dish that works for weeknight dinners or meal prep.

This recipe gathers my favorite ingredients in a single bowl: whole grains for texture and fiber, roasted vegetables for depth, and a glossy maple-Dijon dressing that ties everything together. Serve the bowls warm for comfort or chilled for an easy packed lunch. They are flexible — add chicken, salmon, or extra vegetables to suit your taste.

Why Make These Farro Bowls

These farro bowls are quick to assemble and ideal for meal prep. The recipe is highly adaptable: swap farro for another grain, replace cauliflower with roasted broccoli or squash, and add protein like chicken, salmon or shrimp. Kale and other leafy greens boost the nutrient density while the maple-Dijon dressing provides a sweet-acid contrast that brightens the whole bowl. They store well when the dressing is kept separate, making them convenient for busy weeks.

Ingredients Needed

• Farro: 1 cup uncooked (or substitute another grain)
• Cauliflower: 3–4 cups, chopped into bite-size florets
• Onion: 1/4 cup thinly sliced red onion for color and bite
• Seasoning: garlic powder, paprika, dried oregano, dried dill, salt, cracked pepper
• Olive oil: for roasting and the dressing
• Kale: 3–4 cups, stemmed and chopped
• Halloumi (optional): 4 slices, fried until golden and crisp
• Fresh herbs: cilantro or parsley for garnish
• Additional topping options: chicken, salmon, avocado, tomatoes, roasted butternut squash

Dijon Maple Dressing

• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tbsp water (to loosen, optional)
• 2 tsp Dijon mustard
• 2 tsp maple syrup (or honey)
• Pinch (about 1/8 tsp) salt and cracked pepper

Steps to Make Farro Bowls

1. Roast the cauliflower: Preheat the oven to 400°F (200°C). Toss chopped cauliflower with 1 tbsp olive oil and the seasonings (garlic powder, paprika, oregano, dill, salt and pepper). Spread in a single layer on a parchment-lined baking sheet and roast for 15–25 minutes, until tender and lightly browned at the edges. I prefer a little crisp on the florets for texture.
2. Cook the farro: Prepare farro according to package instructions (typically 10–15 minutes for pearled farro). Drain and set aside to cool slightly. If you’re using a different grain, follow its cooking time and method.
3. Make the dressing: Whisk or blend the apple cider vinegar, olive oil, Dijon mustard, maple syrup, water (if using) and salt and pepper until smooth and emulsified. Taste and adjust the balance of sweet and tangy.
4. Prepare remaining ingredients: Thinly slice the red onion, stem and chop the kale, and chop fresh herbs for garnish. If using halloumi, heat a skillet over medium-high heat, lightly oil the pan, and fry halloumi slices 1–2 minutes per side until they develop a golden crust.
5. Assemble the bowls: Let the farro cool slightly. In a large bowl, toss the grain with chopped kale, sliced onion and enough dressing to coat. Fold in the roasted cauliflower. Divide into serving bowls, top with fried halloumi (or your chosen protein), and finish with fresh herbs. Serve warm or chilled.

Notes & Tips

• If you want to meal prep, store the dressing separately and add it just before serving to keep ingredients fresh and crisp.
• Add cooked chicken, salmon, or shrimp for more protein, or toss in roasted root vegetables for extra heartiness.
• Use leftover grains and roasted vegetables from the fridge to speed up assembly and reduce food waste.
• Adjust the dressing sweetness by varying the maple syrup — start with less and add more to taste.

Nutrition (per serving)

Approximate values: Calories 358 kcal | Carbohydrates 49 g | Protein 8 g | Fat 16 g | Fiber 12 g | Sugar 5 g. These nutrition values are automatically calculated and should be used as an approximation.

Other Recipes to Enjoy

• Fall Greens & Farro Salad
• Quinoa Veggie Bowls with Roasted Broccoli
• Kale Salad with Roasted Red Pepper Sauce

If you make this recipe, I’d love to hear how it turned out. Follow the author on social channels for more simple, feel-good recipes and ideas to make healthy eating easy and delicious.