Mediterranean Grain Bowl
A grain-based bowl combining cooked grains, roasted vegetables, and a protein with a lemon-tahini dressing. Components assemble into warm or room-temperature servings with swappable grains, vegetables, and proteins.
Ingredients
Method
Dice bell pepper and red onion; dice cucumber; halve cherry tomatoes; rinse and chop fresh parsley.
Bring vegetable broth to boil in a pot. Add farro, reduce heat to medium-low, and simmer uncovered for 25–30 minutes until grains are tender and liquid is absorbed. Season with salt and pepper.
Toss diced bell pepper and red onion with olive oil, salt, and pepper on a sheet pan. Roast at 425°F for 18–22 minutes, stirring halfway through, until caramelized and tender.
Divide cooked farro between two bowls. Top each with roasted vegetables, raw spinach, diced cucumber, cherry tomatoes, and drained chickpeas.
Drizzle tahini-lemon dressing over each bowl. Crumble feta cheese on top and garnish with fresh parsley. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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