Nutritious Roasted Vegetables & Tuna Farro Bowl

This vibrant grain bowl combines nutty farro, roasted root vegetables, and canned tuna. It creates a balanced meal that’s hearty and fresh.

Roasting the beets, carrots, and parsnips brings out their natural sweetness. A quick lemony yogurt sauce adds brightness and creaminess.

2 medium beets, peeled and diced
2 medium parsnips, peeled and diced
2 medium carrots, peeled and diced
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
¾ teaspoon salt, divided
½ cup whole-milk plain strained (Greek-style) yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
2 cups cooked farro
2 (5-ounce) cans chunk light tuna, drained and flaked

Preheat oven to 400°F.

Toss diced beets, parsnips and carrots with 3 tablespoons oil in a large bowl. Sprinkle with 1 teaspoon oregano and ½ teaspoon salt; toss to coat. Spread the vegetables evenly on a large rimmed baking sheet. Roast until tender and lightly browned around the edges, 25 to 30 minutes, stirring once halfway through.

Meanwhile, stir ½ cup yogurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon parsley and the remaining ¼ teaspoon salt together in a small bowl.

Divide 2 cups farro among 4 bowls. Top with the roasted vegetables and flaked tuna. Dollop about 2 tablespoons yogurt sauce onto each bowl.