Lea Michele’s Fave Veggie Bowls
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Lea Michele’s Fave Veggie Bowls

Lea Michele’s Fave Veggie Bowls

with Farro & Balsamic Vinaigrette

While we’ll take the classic combo of mozzarella, tomato, and basil in pretty much any form, when our chefs let us know they transformed caprese into a hearty grain bowl dinner, we could barely contain ourselves. If you’re not familiar with the base, farro is an ancient grain with a nutty flavor, addictively chewy texture, and high fiber content. (Win-win-win!) Here, it’s tossed with tender roasted zucchini and juicy tomatoes, freshly torn basil, creamy mozzarella, and a tangy-sweet balsamic vinaigrette. Need we say more?

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 cup


(Contains Wheat)

2 unit

Veggie Stock Concentrate

1 unit


1 unit

Roma Tomato

1 unit

Red Onion

4 ounce

Fresh Mozzarella

(Contains Milk)

½ ounce


5 teaspoon

Balsamic Vinegar

1 teaspoon

Italian Seasoning

½ ounce


(Contains Tree Nuts)

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate67 g
Sugar11 g
Dietary Fiber8 g
Protein23 g
Cholesterol55 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Aluminum Foil
Baking Sheet
Small Bowl
Small Pan


Cook Farro

Preheat oven to 450 degrees. In a medium pot, combine farro, stock concentrates, and 3½ cups water (6 cups for 4 servings). Bring to a boil and cook until farro is tender, 25-30 minutes total. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.


Meanwhile, wash and dry all produce. Trim zucchini; thinly slice into rounds. Cut tomato into 6 wedges. Halve and peel onion. Cut half into ½-inch-thick wedges; finely chop remaining onion. Dice mozzarella into ½-inch pieces. Pick basil leaves from stems. Finely chop half the leaves; tear remaining leaves into large pieces.

Season Onion

Place onion wedges in the center of a large piece of foil. Lift up and crimp sides of foil to make a bowl. Pour in half the vinegar (you’ll use the rest later) and a drizzle of olive oil. Season with salt and pepper. Place on one side of a baking sheet.

Roast Veggies and Toast Almonds

On empty side of same sheet, toss tomato and zucchini with a drizzle of olive oil, salt, pepper, and Italian Seasoning. (For 4 servings, add tomato and zucchini to a second sheet; roast on middle rack.) Roast on top rack until tomato and zucchini are browned and onion wedges are softened, 15-20 minutes. Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and toast, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a small bowl.

Make Vinaigrette and Cook Onion

In a second small bowl, whisk together remaining vinegar and a large drizzle of olive oil. Season with salt and pepper. Heat a drizzle of oil in pan used for almonds over medium-high heat. Add chopped onion; cook until softened, 4-5 minutes. Season with salt and pepper.

Finish Farro and Assemble Bowls

Once farro is tender, drain any excess water. Stir in cooked chopped onion, chopped basil, half the mozzarella, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide farro between bowls. Top with roasted veggies and remaining mozzarella. Drizzle with vinaigrette and sprinkle with almonds and torn basil. Serve.

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