Maple Farro Veggie Bowl featuring Big Tree Maple Syrup

Maple Farro Veggie Bowl
Maple Farro Veggie Bowl featuring Big Tree Maple Syrup

*Sponsored post

What do you know about maple syrup?  Oddly enough, I research just about every other food I buy.  However, I had never launched a full-scale investigation into maple syrup. I occasionally used it in recipes like this one, but figured it was like corn syrup with a different flavor.  Well, I was wrong.  We’ll just chalk it up to me being southern (very southern) and maple syrup didn’t find it’s way to our breakfast table unless my dad ate maple flavored bacon.  So I hadn’t really put much thought into it.

So, what spawned my curiosity? The nice folks over at Big Tree maple emailed asking if I would be willing to try their maple syrup.  Of course, I would. I had just learned a very expensive lesson about maple syrup and needed more anyway.

So, here’s my embarrassing story. A month ago, I bought a bottle of organic maple syrup for the first time in my life. When I used it the first time, I stuck it in the pantry. (Yeah. I hear all you north of the Mason-Dixon line laughing at me now.) I opened it two weeks later. It was no good. Who knew?  So, I happily agreed to try this American-made maple syrup. I also promised myself to refrigerate this bottle.

What’s in the box?

Besides my pint-sized bottle of Big Tree Maple syrup, the company also sent me a cute little maple candy shaped like a maple leaf.

The box also included a few double-sided recipe cards, a conversion chart for subbing maple syrup for your favorite sweeteners, a fact sheet, and a brochure from the New York State Maple Producers association.

What are the differences between maple syrup and other syrups?

So, other than the fact that maple syrup requires refrigeration, what did I learn?

  1. Maple isn’t just a syrup! They even process it into sugars and creams.
  2. Compared to corn syrup, which provides almost no nutrition, 1/4 cup maple syrup adds 95% RDA Manganese and 37% Riboflavin, as well as other nutrients such as zinc, calcium, and potassium.
  3. Just because a food carries the label “maple” doesn’t mean it actually contains maple.  Look for “maple sugar” or “maple syrup” in the ingredient list.
  4. You can substitute maple syrup for white or brown sugar. Check out this maple substitution chart.

More About Big Tree Maple

Big Tree Maple is a small father-son business in New York. They started from humble beginnings with 40 taps in 1993. Currently, they sell maple-infused coffee (yes! Coffee!), the molded sugar candies (By the way, that was delicious), 100% pure maple syrups in jugs and squeeze bottles, granulated maple sugar, and maple cream.  Their products are 100% natural with no additives.  I’m crossing my fingers that they one day offer a coffee-gram subscription box.

I loved their syrup. Unlike the brand I got from the store, it had no bitter aftertaste. I let David do a blind taste-test side by side. He picked the Big Tree Maple syrup, saying that he would prefer that syrup on his pancakes.  Even though both syrups were rated Grade A Dark color – Robust taste, Big Tree’s was a bit sweeter leaving a lingering maple flavor on the palate rather than a pungent bitterness.

I modified the recipe below from one I found on All Recipes.  It used corn syrup and kale.  David doesn’t like kale, so I used spinach. I’ve never cared for corn syrup and wanted to try subbing in maple syrup.  The conversion chart that came with my order was right on target. Looking for more maple syrup recipe? Big Tree Maple has a recipe section on their site, but you could also order some syrup from them and get some cards!

Be sure to Big Tree on Facebook and check out Big Tree Maple online.


Maple Farro Veggie Bowl

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes

Yields: 4

Maple Farro Veggie Bowl - Vegan

Maple Farro Veggie Bowl is a filling vegetarian meal bursting with unexpected combinations of flavors. It combines Asian flares of miso, ginger, and edamame with the sweet and robust maple syrup. A little panko lends a texture for a mouth-pleasing dinner event.

  • Ginger Maple Butter
  • 4 TBSP Butter, melted
  • 1 tsp Ginger root; grated
  • 1 TBSP Miso paste; any
  • 1 TBSP Maple syrup
  • Veggies
  • 1 1/2 lbs Carrots; chopped
  • 12 oz Mushrooms
  • 3 stalks Green onions; green parts chopped
  • 2 TBSP Ginger Maple Butter
  • Bowls
  • 2/3 cup uncooked pearled Farro
  • 1 lime, quartered
  • 3 TBSP Ginger maple butter
  • 1/2 cup Japanese Panko breadcrumbs
  • 1 cup shelled Edamame, defrosted
  • 5 oz Spinach

Preheat oven to 400 degrees.

Prepare farro according to package directions. If scaling the recipe, it's generally 2 parts water to one part farro.

Combine ginger maple butter ingredients. Separate out the portion for the Ginger maple butter portion and combine it with the panko.

Spritz a parchment-lined baking sheet with a little olive oil and spread carrots and mushrooms in a single layer. Sprinkle a little salt and pepper. Roast 25-30 minutes till tender. Stir occasionally to prevent sticking.

As soon as the carrots and mushrooms are done, toss them with the green onions and the veggie portion of the butter mixture.

Line bowls with raw spinach.

Combine roasted vegetables with farro and edamame. Layer on top of spinach.

Top each bowl with the Panko butter mixture.

Allow each diner to squeeze lime on top and enjoy.

Full Nutrition Information

Calories 408, Total Fat 15 g, Cholesterol 30 mg, Sodium 482 mg, Potassium 741 mg, Total Carbohydrate 57 g, Dietary Fiber 12 g, Sugars 15 g, Protein 14 g, Vitamin A 643 %, Vitamin C 66 %, Calcium 18 %, Iron 22 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.


  • Calories: 408
  • Fat: 15 grams
  • Carbs: 57 grams
  • Protein: 14 grams
Maple Farro Veggie Bowl - Vegetarian Recipe with Big Tree Maple Syrup, Farro, Ginger, and Edamame
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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

Alicia Taylor

Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.


  • Oven Roasted Brussels Sprouts and Farro Bowl Recipe

    December 17, 2017 - 9:38 pm

    […] is a bit new to us, though. I made it the first time this past summer in this Asian-inspired Maple-Miso Farro bowl. Farro’s nutty taste lends it a tasty versatility and is compatible with most vegetables. So […]

  • Yeu Doi

    June 18, 2017 - 8:26 pm

    It looks so colorful, light and healthy! Great recipe. Will pass along to friends! Awesome photos and post! Thank you!

    • Alicia Taylor

      June 19, 2017 - 12:47 pm

      I hope you enjoy it! It’s delicious.

  • Nati

    June 3, 2017 - 1:38 am

    Oh my, maple syrup isn’t popular around here either, and I also got it and stuck it in my pantry!! lol I’ve just learnt something! Thank you 🙂

  • fromjesstoyouservices

    June 2, 2017 - 2:36 pm

    Definitely not what I would have expected to put together but it sure look interesting! Thanks for sharing!

  • eazynazy

    June 2, 2017 - 6:18 am

    I love Maple and this sounds so delicious, Thanks for the recipe 🙂

  • Jennifer

    June 2, 2017 - 12:10 am

    My husband is a big believer in using the natural maple syrup. He doesn’t like to use the imitation kind. Your Maple Syrup Farro Veggie Bowl looks pretty good!

  • Amber

    June 1, 2017 - 1:53 pm

    I never would have thought of using maple syrup! But this recipe sounds absolutely delicious.

  • Hey Sharonoox

    June 1, 2017 - 9:06 am

    I love a good maple syrup. My favorite is with pancake but this salad bowl looks yummy. I might give this recipe a try. Thanks!

  • Karlyn Cruz

    June 1, 2017 - 6:48 am

    This is really looks tasty and fantastic to try! I really love your recipe and I always make sure to save it.

  • thehouseturnedhome

    May 31, 2017 - 6:09 pm

    I love maple syrup! As long as it’s the real thing though. The veggie bowl looks so delicious! I can taste the flavors just from the pictures!

  • HauteBeautyGuide

    May 31, 2017 - 4:45 pm

    I never thought to use maple syrup as a substitute. This recipe is a must try! Xx-Doran

  • Alayna

    May 31, 2017 - 1:48 pm

    Definitely a use for maple syrup I wouldn’t have thought of. Very cool!

  • Anosa Malanga VA

    May 31, 2017 - 1:29 pm

    I just learn now the benefits of maple syrup. I am glad I learn about the fact while reading at the same time with free recipe from you. Thanks for this!

  • Marceline Dementori

    May 31, 2017 - 12:22 pm

    Maple syrup is a blessing, lol. I really think so because if I could use it one everything I eat, I would. I think it’s nice that you got to try this brand and shared your experience as well.

  • Melissa Dixon

    May 31, 2017 - 11:37 am

    There are so many ways to use syrup. I love all of your suggestions!

  • priti

    May 31, 2017 - 9:48 am

    Big fan of vege salads

  • Candy

    May 31, 2017 - 9:05 am

    This veggie bowl looks absolutely amazing! Thanks for the recipe!

  • Crystal

    May 31, 2017 - 7:55 am

    This looks so yummy! I have never tried farro, but this looks like something I want to whip up!

  • Kathryn Ahmad

    May 30, 2017 - 11:28 pm

    Wow – I honestly never would have paired maple syrup with veggies. Now I am inspired!

  • alisonrost

    May 30, 2017 - 9:19 pm

    Maple syrup is the best, especially on Sunday morning pancakes. Thank-you so much for posting the maple substitution chart. I’m always wondering about substitutions for white sugar in some of the recipes I love x

  • Megha Sarin

    May 30, 2017 - 3:51 pm

    It looks so delish and healthy. Nothing like clean eating.

  • Alfonzowords

    May 30, 2017 - 2:52 pm

    Oh my gosh!! that looks so heavenly and mouth watering. makes me wanna reach into the pic and taste it lol
    I’m going to have to try this

    • Alicia Taylor

      May 30, 2017 - 6:10 pm

      It’s truly delicious – the farro and maple – not the screen 😉

  • momknowsbest15

    May 30, 2017 - 12:39 pm

    This salad sounds so yummy. I love farro so I need to make this.

  • Robin Rue (@massholemommy)

    May 30, 2017 - 11:12 am

    Ok, this sounds AWESOME! It sounds like a perfect summer time lunch to me 🙂

  • geekswhoeat

    May 29, 2017 - 2:19 pm

    What a unique flavor combo! Definitely intrigued!

  • end of the fork

    May 28, 2017 - 7:04 am

    I love maple syrup and finding a good one isn’t easy. These flavours you’ve got there are pretty tasty- I have to try it…and that maple infused coffee!

    • Alicia Taylor

      May 30, 2017 - 6:11 pm

      I know – that coffee just sounds divine!

  • Amy Blake

    May 27, 2017 - 5:02 pm

    This looks amazing! Thanks for sharing!

  • eileenbakingsense

    May 27, 2017 - 9:16 am

    Maple syrup is one of my obsessions! I love using it in savory foods. Love this recipe.

  • Susan Carraretto

    May 27, 2017 - 4:55 am

    Wow… I didn’t realize all of the different ways we can use maple syrup. We love it on pancakes, but clearly we’re not making enough use of it. Thanks for the ideas.

  • Derek @ Dad With A Pan

    May 26, 2017 - 10:11 am

    I’ve never even though to use maple this way. I’ll have to checkthem out, this sounds like something that would make a good dressing as well!

  • NicoleShillings

    May 25, 2017 - 11:17 am

    I just love farro! And that maple miso butter sounds right up my alley – salty and sweet. I’ll have to give this a try this weekend!

  • Gloria Duggan

    May 24, 2017 - 4:11 pm

    Well maple syrup is such an awesome ingredient to work with. I really need to use it more in recipes….perfect addition to sweet potatoes, carrots…and salad dressings too.

  • keikilani

    May 23, 2017 - 4:14 pm

    This looks so delicious! I haven’t cooked with Farro yet. But you have inspired me!

  • Melanie Walsh

    May 23, 2017 - 1:39 pm

    How have I not tried this before? I’m a vegetarian and have a crazy sweet tooth. This sounds like the perfect recipe for me.

    • Alicia Taylor

      May 30, 2017 - 6:12 pm

      It’s not super sweet, though – which is exactly why I love it.

  • Kathryn @ FoodieGirlChicago

    May 23, 2017 - 11:46 am

    I love farro!! Such a healthy grain and I love the flavors you’ve combined here!

  • Emily @ Recipes to Nourish

    May 23, 2017 - 10:54 am

    I bet the flavor is amazing with that ginger maple butter in there! Such a yummy, heath meal.

  • maria @ close to home

    May 23, 2017 - 10:49 am

    I have heard of faro but never cooked with it. Thanks for the tasty recipe.

  • Luci's Morsels

    May 23, 2017 - 10:23 am

    Yummy! I am in love with all of the flavors you’ve used in this recipe. This looks so good! Thanks for sharing.

  • silviamagda

    May 23, 2017 - 10:00 am

    That salad looks amazing!! Maple syrup is my favorite sweetener of all times, I love it!!

  • Rebecca Bryant

    May 23, 2017 - 8:48 am

    YUM!! i’ll be right over fro dinner. save me a plate full.

  • Ashley S

    May 23, 2017 - 8:39 am

    YUM! This looks absolutely delicious. I would have never thought to put syrup on my veggies!

  • Louise x (@withlovefromlou)

    May 23, 2017 - 6:07 am

    I don’t think I’ve ever tried maple syrup! This veggie bowl sounds fantastic though. I’d love to give it a try 🙂

  • daniella flores

    May 22, 2017 - 9:31 pm

    This looks so delicious! I do not think I have ever tried farro before but now I want to! It looks like quinoa so I think I will like it 🙂

    • Alicia Taylor

      May 22, 2017 - 9:51 pm

      It tastes nuttier than quinoa and has a different texture. I love it. This was my first time trying it, too.

  • Liz Mays

    May 22, 2017 - 7:51 pm

    Gosh, this sounds super good and I’m liking how nutritious it is. The presentation is really pretty too. I think I’ll have to try it! The maple syrup was a nice touch.

  • SavvyMomNYC - Ker (@SavvyMomNYC)

    May 22, 2017 - 7:47 pm

    My daughter is a vegetarian and I am always looking for new recipes for her. This would be perfect. I also agree with what you wrote about other syrups and the other ingredients. This is why I love using maple syrup.

    • Alicia Taylor

      May 22, 2017 - 9:52 pm

      Well, I hope she enjoys it 🙂 I learned a lot making this. I forgot to say, it was also my first time making farro.

  • irishred13

    May 22, 2017 - 6:28 pm

    Oh wow this looks tasty. I wouldn’t have thought to put maple syrup on my veggies!

    • Alicia Taylor

      May 22, 2017 - 9:52 pm

      Just a hint – not too much. It was delicious

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