Farro and White Beans with Lemon Sauteed Spinach and Caramelized Onions

This healthy dinner recipe is packed with hearty farro, sweet caramelized onions, and tangy lemon-sauteed spinach. Three layers of wholesome and vegan ingredients that will fill you up and satisfy your tastebuds. Add this healthy dinner to your meal plan for the week.

Farro and White Beans with Lemon Sauteed Spinach and Caramelized Onions is a great recipe that you will want to bookmark.

I am always on the hunt for hearty vegan meals that are packed with flavor and simple to make. This farro and white beans with lemon sauteed spinach and caramelized onions hits the spot in so many ways. 

Spotlight on this Farro and White Beans with Lemon Sauteed Spinach and Caramelized Onions

It’s wholesome. It’s made with the best plant-based ingredients and is packed with nutrients. Each serving has a whopping ___ grams of protein which is the perfect way to keep you full all night long.

It’s plant-based. If you are looking for a delicious, healthy, and hearty vegan meal, you have come to the right spot. This recipe is a keeper for sure.

It’s easy to make. I don’t know about you but I am always on the lookout for a straightforward and simple recipe. Which is why you are going to love this recipe! 

It’s delicious. The three layers of plant-based ingredients make this dish so flavorful. From the garlic to the lemon, to the caramelized onions, you’ll get a burst of flavor in every bite.

It’s a main dish or side dish. You can enjoy this as a hearty main dish or a side dish. It’s a great addition to a salad, Brussels sprouts, potatoes, and dessert.

The Ingredients

For the caramelized onions you will need the following ingredients.

White onions or yellow onions: Grab 2 medium to large onions for this recipe. You can use your favorite sauteeing onion, even red onion will work. You’ll use butter and vinegar to caramelize them.

Vegan butter: You’ll use this instead of olive oil to fry the onions on the stove. You can definitely switch to avocado oil or olive oil if you do not have any on hand. 

Balsamic vinegar: This is the secret to caramelized onion. You will put this vinegar in at the halfway point and allow the onions to caramelize. I do not recommend any other varieties such as white wine vinegar or red wine vinegar.

Salt and black pepper to taste.

For the farro you will need the following ingredients.

Dry farro: You will cook the dry farro according to package instructions. I always recommend using vegetable stock instead of water, if possible. If this is your first time making farro, don’t worry because it is super easy. This hearty grain is one of my favorites.

Vegetable stock: This is hands down the best way to cook farro. The broth brings out so much flavor in the farro. However, you can substitute it with water if needed. (Chicken stock will work, too if you aren’t looking for a vegan option).

Lemon juice and lemon zest: This will bring out a nice citrus flavor that is the key to making this delicious and flavorful farro. 

Parsley: I love the way fresh herbs make my food taste. Not only are they super healthy for you, they are packed with taste. 

Red pepper flakes: You will only need a pinch of red pepper flakes. This will add a tiny bit of heat flavor. Don’t worry, it won’t turn out too spicy.

Cannellini beans: Also called Great Northern Beans, these beans will add even more protein and heartiness to this farro and white bean dish.

Salt and black pepper to taste.

For the sauteed spinach, you will need the following ingredients.

Baby spinach: Grab one bag of prewashed fresh spinach from the store and watch it shrink down to half a cup. LOL. I am not joking, it cracks me up every time. 

Avocado oil: You will use this to saute your spinach over the stove. You can always use a few tablespoons of veggie stock instead. Extra virgin olive oil can work, too. I prefer avocado oil for its high heat properties. 

​Garlic: Grab a few fresh garlic cloves as garlic powder won’t do the trick. I know you’ll dig the fresh sauteed garlic combined with the lemon juice to coat the spinach. 

Lemon juice: Grab the other half of the lemon used for the farro. Definitely make sure to use fresh lemon juice for the spinach. It makes a huge difference. 

Salt and black pepper to taste.

​The Instructions

Step one: Cook the dry farro according to package instructions in a sauce pan over the stove. I recommend using vegetable broth instead of water.

Once it is done cooking and the excess water is removed, take the pan off of the heat. Mix in zest from one lemon, lemon juice from 1/2 a lemon, 1/4 cup minced parsley, a pinch of red pepper flakes, and salt and pepper to taste. Stir and then add in the rinsed and drained white beans. Give it another stir and set it aside with a lid. 

Step two: Preheat the saute pan over medium heat. Add the vegan butter and allow it to melt. Then, add the sliced onion to the pan. Stir until the onions are all evenly coated with butter. Allow them to slowly cook for about 5 minutes, stirring every minute. If they look like they are burning, turn the heat down. The key is to allow them to slowly cook.

After 5 minutes, add the balsamic vinegar, salt, and pepper. Give it a stir and allow it to cook for another 5 minutes or until the onions look golden brown and caramelized. Carefully transfer the caramelized onions to a small bowl and set them aside.

Step three: Using the same pan, preheat the pan over medium heat. Add avocado oil and 1/2 the bag of spinach. Stir often. Keep adding handfuls of spinach until the bag is empty. (That’s because there may not be enough room in the pan).

Once the spinach looks soft and close to being done, add the minced garlic, 2 tablespoons of lemon juice, a pinch of salt, and pepper to taste. Continue cooking for about another minute or so. Remove the pan from the heat.

Step four: It’s time to assemble the bowls. Start with a few large scoops of the farro and bean mixture as the base. Next, add some sauteed spinach and last the caramelized onion.

You should be able to split each of these into 1/4 to make 4 bowls. Optionally, top with hot sauce, avocado, fresh herbs, pine nuts, sun-dried tomatoes, nutritional yeast, or vegan parmesan cheese. Enjoy! 

How to Store Leftovers

Place each of the three layers into separate airtight containers and in the fridge for up to three days. To reheat, simply add the desired amount to a microwavable safe bowl, place a paper towel over the top, and heat it in the microwave until heated through. 

Tips + Modifications

To get the best caramelized onions and if you have extra time, you’ll want to cook them slowly on low-medium heat. Cooking time will depend on how slowly you cook them. 

Chickpeas would work as an alternative to great northern beans. 

Other Delicious Plant-Based Dinner Ideas

Easy Cherry Tomato Couscous Salad

Stovetop Vegan Lentil Gnocchi

Garlic Smashed Sweet Potatoes with Brussels Sprouts Slaw

Enjoy!

XOXO

Michelle