Miso-Ginger Grilled Vegetable Farro Bowls

Grilling isn’t just for the great outdoors, thanks to the invention of indoor grill pans. For this all-season recipe, broccolini, red bell pepper, bok choy, and spiralized sweet potatoes are marinated in a savory miso-ginger sauce and grilled to char-marked perfection for this wholesome grain bowl recipe. The colorful veggies get an extra punch of flavor from zesty lime juice and spicy red pepper flakes, while the remaining marinade is soaked up by the chewy grains of farro. If farro isn’t your favorite, feel free to swap it out for another whole grain such as quinoa or millet. Sliced raw radishes make a crunchy topping that balances the bold flavors with a refreshing peppery note. (If you don’t have radishes on hand, thinly sliced scallions would also make for a palate-pleasing garnish.) Chow down on this nourishing dish whenever you’re ready to zhuzh up your produce! 

Tip: You may have to cook the vegetables in batches. Keep them warm on a foil-covered baking sheet in a 200°F oven as you go.

For more amazing grain bowl recipes, check out these tasty ideas:

Editor’s note: FOK may collect a small share of sales from some of the links on this page, though it doesn’t influence our product picks.

By Nancy Macklin, RDN,


  • ⅓ cup low-sodium vegetable broth
  • ¼ cup lime juice
  • 2 tablespoons white miso paste
  • 4 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon crushed red pepper
  • 8 oz. fresh Broccolini
  • 2 baby bok choy, halved
  • 1 red bell pepper, cut into bite-size strips
  • 4 scallions (2 trimmed and 2 chopped)
  • 8 oz. spiralized fresh sweet potato
  • 3 cups hot cooked farro
  • Sliced daikon or rainbow radishes


  • 1. For sauce, in a small bowl stir together the first seven ingredients (through crushed red pepper) and 2 tablespoons water. Preheat a nonstick or cast iron grill pan over medium-high. Grill Broccolini, bok choy, bell pepper, and the trimmed scallions 6 to 10 minutes or until crisp-tender, turning and brushing with 2 tablespoons of the sauce once or twice. Remove vegetables from the grill pan and keep warm.
  • Add sweet potato to grill pan and toss frequently while drizzling with 1 tablespoon of the sauce until crisp-tender.
  • In a bowl toss together farro, the chopped scallions, and 2 tablespoons of the sauce. Divide farro among two bowls. Top with sweet potato and grilled vegetables. Drizzle with the remaining sauce. Garnish with radish slices.

Comments (5)

(4 from 4 votes)

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"These Miso-Ginger Grilled Vegetable Farro Bowls are incredible! The mix of textures from the farro and grilled vegetables, along with the rich and tangy miso-ginger dressing, makes it a perfect vegan dish. Thanks for sharing! <a href="https://thevegantaste.com/" rel="nofollow ugc">Vegan meal service</a>


Not impressed…grill pan is not the pan to use…sauce burns in grooves.


I love this recipe. Easy and tasty and healthy. Spiralized sweet potatoes are an interesting addition. The sauce is delicious. I stir fried the vegetables.


This recipe was frustrating and messy. The small bits of vegetables, particularly the sweet potato noodles, slipped into the cracks of the grill pan and stuck. The miso sauce also stuck and burned. The result was a mixture that was a little too bitter from the burnt parts. In short, I don't know that using a grill pan really is the best way to fix these veggies. It would be easier to just stir-fry them and add the sauce at the end. However, there are tastier stir-fry sauces out there. So I won't be making this again.


If on a Low-Fodmap diet, then Farro is a no go. Sub it with quinoa

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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