Tag: Farro bowls

Entrée, Lightened Up, Meal Prep, Salad, Vegetarian

Spring Buddha Bowls with Veggies & Farro

Annie

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Ted and I couldn’t get enough of these Spring Veggie, Marinated Chickpeas, & Farro Bowls. It’s the type of meal that you’re sad when you finish the leftovers. These grain bowls are savory yet bright with the dressing, chewy thanks to the farro, crunchy from the radishes and snap peas, and creamy because of the goat cheese and avocado. By marinating the chickpeas directly in the dressing, they absorb some of the flavor. We served this with a piece of crusty bread, channeling our inner sweetgreen during this pandemic. This salad is fun because you can change your veggies and toppings every time. We added pumpkin seeds one night, fresh basil and mint another, and Ted added cherry tomatoes on our third try. We did only spinach for one and mixed greens for another. Mix and match to make it your own!

 

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Dairy-Free, Entrée, Lightened Up, Meal Prep, Side, Vegan, Vegetarian

Easy & Savory Roasted Veggie Farro Bowls for Meatless Monday

Annie

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This is a meatless meal prep recipe that I can’t believe I haven’t posted sooner, but midterms happened and life. . ., but this is one of those recipes that you’re bummed when your leftovers are gone. I love the chewiness and whole-grain nature of farro, and it’s quite easy to prepare. I had leftover rainbow carrots, haricot verts (think green bean’s skinnier cousin) and rainbow potatoes from slow cooker Italian sausage soup. Roasted in the oven with a little Salz und Pfeffer, rosemary, red pepper flakes and garlic was the right choice. Toss with farro, pistachios, dried cranberries and a quick “dressing” of lemon juice, apple cider vinegar and extra virgin olive oil. Then, you have the perfect Roasted Vegetable Farro Bowls with Cranberries and Pistachios. It’s tart and fresh with the vinaigrette, savory from the veggies and full of texture thanks to the farro, pistachios and dried cranberries.

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Dairy-Free, Entrée, Low Sugar, Meal Prep

Falling for Farro Bowls

Annie

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I really like farro. It’s a chewy grain that’s a nice break from my usual brown rice or gluten-free quinoa options. Farro is high in protein, fiber and vitamins, while low in natural sugar and fat. Plus, it counts as a whole grain. Chipotle has been pretty hit or miss here in Boston (emphasis on miss), and I’ve been craving the flavors of their cilantro lime rice. After making a run to the new Trader Joe’s, I picked up some farro, cilantro and limes and tossed it together for the grain base. I couldn’t decide if I wanted my usual, go-to sriracha topping, so I made one way with it and another with fresh strawberries for an end-of-summer touch. Either way, this Cilantro Lime Farro Bowls with Grilled Chicken are a fun summer take on Buddha bowls.

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