Description
This vibrant Grain Bowl is a wholesome and refreshing meal featuring cooked farro, fresh vegetables, creamy avocado, and a zesty tahini-lemon dressing. Perfect for a nutritious lunch or light dinner, it balances hearty grains and plant-based protein with bright, tangy flavors.
Ingredients
Scale
Grain Bowl
- 1/2 cup cooked farro
- 1/3 cup diced cucumber
- 1/3 cup halved cherry tomatoes
- 1/3 cup chickpeas (drained and rinsed)
- 1/4 of 1 large ripe avocado (diced)
- 2 tablespoons finely diced red onion (optional)
- 1 tablespoon feta cheese (optional)
- Fresh parsley (optional, for serving)
Dressing
- 1 large lemon (zested and juiced for 1 teaspoon zest and 3 tablespoons juice)
- 1/4 teaspoon garlic powder
- 3 tablespoons tahini
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: Zest the lemon to obtain 1 teaspoon of zest and juice it to get 3 tablespoons of lemon juice. Add lemon zest, lemon juice, garlic powder, tahini, maple syrup, olive oil, red wine vinegar, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a wide-mouth jar. Secure the lid tightly and shake the jar vigorously until the dressing is smooth and well combined. Taste the dressing and adjust seasoning if necessary. Refrigerate and shake well before each use.
- Assemble the Grain Bowl: In a large bowl or plate, layer the cooked farro as the base. Top with diced cucumber, halved cherry tomatoes, drained chickpeas, diced avocado, finely diced red onion (if using), and crumbled feta cheese (if using). Drizzle the prepared tahini-lemon dressing generously over the ingredients. Garnish with fresh parsley and serve with lemon wedges alongside a sprinkle of salt and pepper to enhance the flavors. Enjoy immediately for the freshest taste.
Notes
- Cook farro ahead of time and keep it refrigerated for quick assembly.
- If you prefer a vegan option, omit the feta cheese or replace it with a plant-based alternative.
- Store leftover dressing in the refrigerator for up to one week and shake well before each use.
- Adjust the amount of salt and pepper to your taste preferences.
- Farro can be substituted with other grains like quinoa, barley, or brown rice based on availability.
