Farro, Shrimp And Butternut Squash Bowls

Total Time


  • 2 cups of farro
  • 6 cups of water
  • 1 heaping tbsp sea salt
  • 1 small butternut squash – cut in small cubes
  • 3 medium size tomatoes – chopped
  • 10-12 asparagus spears
  • 4 mini eggplants – sliced in half
  • 1/2 Cup chopped basil
  • 2 tbsp fresh thyme leaves
  • 2 chopped green onions ( green and white parts)
  • 1/2 cup chopped fresh parsley
  • 800 grams raw peeled shrimp
  • 2 garlic cloves (1 chopped and 1 pressed)
  • 1/2 olive oil
  • 2 lemons
  • 2 tbsp balsamic vinegar
  • 1/ 2 tsp salt
  • 1/ 2 tsp black cracked pepper
  • 2 medium avocados – sliced


Preheat oven at 400 F.

In a big pot, bring water to boil. Add 1 heaping tbsp of salt and add farro. Set temperature to medium- low and cook for about 25 minutes until tender. Drain excess water and place farro in a bowl.

Chop tomatoes in cubes and season with salt and pepper, 3 tbsp of olive oil, and balsamic vinegar. Add chopped green onions to the bowl and set aside.

Line two baking sheets with aluminum foil. Place chopped squash and eggplants in one, and add a pinch of salt and pepper, plus 2 tbsp of olive oil (from the 1/2 cup marked in the ingredients list)

On the second baking sheet, place shrimp, the juice of one lemon, 2 tbsp olive oil, 1 chopped garlic clove, a pinch of salt and pepper.

Take both trays to the oven and roast (or bake) for about 20 minutes, stirring every 5 minutes and changing the trays from one rack to the other, at 10 minutes. Add asparagus to the vegetable tray, for the last 5 minutes.

When the vegetables and shrimp are ready, add them to the farro, along with the herbs, the juice of 1 lemon, the rest of the olive oil, and the pressed garlic clove, plus the tomato mix.  Give it a good stir, and be ready to have one of my favourite bowls to date.

Enjoy warm or cold, and top with avocado.

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