Mediterranean Farro Bowl

Its hot out there! And I’m dreaming I was back swimming in the Mediterranean sea, like I was exactly a year ago! Instead I’m swimming in my kids’ blow-up pool in the backyard….but I digress.

My friends, it is the thick of summer, it is hot, it is humid and my wish for you is that you are spending more time outside in your bathing suit. When the temperature rises, do you find yourself reaching for lighter dishes? This is a dish I have been eating on repeat lately because it is:

• Easy to make
• Full of hydrating vegetables like cucumber, tomatoes and kale
• Filling (but not overly filling) thanks to the farro and chickpeas
• Full of fiber which is important to keep your tummy from feeling bloated
• And most importantly, it is full of bright Mediterranean flavors – lemon, olives, tomatoes, herbs and a delicious roasted red pepper sauce inspired by the Spanish Romesco sauce.

Let’s talk about farro for a second. I love farro due to its chewy texture but it can be challenging to navigate. There are different varieties – whole grain, pearled, semi-pearled. I was able to score a 10 minute quick-cooking pearled farro from Whole Foods. Blogger, Gimme Some Oven, has a great guide to farro if you want to learn more about the different types and how to cook it!

The star of this dish, of course, is the romesco sauce. Trust me when I say you are going to want to make this one on repeat and put it on EVERYTHING. I highly recommend you make a big batch and keep it on hand to use throughout the week. I toss it over bowls such as this but it can be used to top grilled vegetables, chicken, fish or as a delicious dip!

Happy summer my friends. Stay cool (and safe) out there!

Mediterranean Farro Bowl

Print Recipe

Summer vegetables, whole grain farro and garbanzo beans come together with a bright and tangy roasted red pepper sauce. 

• Author: Jeannine
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1 bowl

Ingredients

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Roasted red pepper sauce

• 1 16 ounce jar roasted red peppers, drained
• 2 cloves garlic
• Juice of 1 large lemon
• 1/2 cup of almonds (roasted)
• 2 tablespoons of olive oil
• 1/2 teaspoon salt

For the bowls

• 1/2 cup cooked farro
• 3/4 cup garbanzo beans 
• 5 kalamata olives (sliced)
• 2 cups kale
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, sliced
• 1/2 tsp olive oil
• Squeeze of lemon
• Parsley and dill to top

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Instructions

• Put all the ingredients for the sauce in a food processor or blender until mostly smooth.
• Cook the farro according to package directions.
• While farro is cooking, add kale to bowl with the 1/2 teaspoon of olive oil (optional) and a squeeze of lemon juice. With clean hands, massage the dressing into the leaves for about a minute (this makes the kale more tender)
• When the farro is done and cooked, build yourself a bowl! 

Notes

I wrote the recipe and calorie information for a single serving for those who are tracking their macros but feel free to build your bowl however you like!

Nutrition

• Serving Size: 1 bowl