)
Farro Buddha Bowl Recipe
This well-balanced bowl takes advantage of flavorful natural foods to create a fresh yet filling entrée.
INGREDIENTS1 15-ounce can navy or black beans, drained 1 clove garlic ¼ cup olive oil, divided Sea salt and ground black pepper 1 pound seedless red grapes 1 pound fingerling or baby potatoes, halved or quartered 2 tsp. ground sumac 1½ cups Farro 3 cups water 2 Tbsp. lemon juice ⅓ cup fresh parsley, minced 1½ tsp Navitas Organics Wheatgrass Powder 1 bunch watercress or arugula 1 small fennel bulb, shaved into thin slices 1 Tbsp. Navitas Organics Chia Seeds 1 watermelon radish, shaved into thin slices |
DIRECTIONSIn a food processor, combine the beans, garlic, 1 tablespoon olive oil and ¼ teaspoon salt. Puree until smooth and set aside. Preheat the oven to 450°F and place 2 racks in the center-most positions. On a baking pan, toss the grapes with ½ tablespoon olive oil, and sprinkle lightly with salt and pepper. On a second baking pan, toss potatoes with 1½ tablespoons olive oil, and generously season with salt and pepper. Place both racks in the oven, roasting the grapes for 15 minutes or until tender, and the potatoes for 20 minutes or until golden brown, tossing once halfway through cooking. Once roasted, remove the pans form the oven and toss the potatoes with the sumac. While the ingredients are roasting, combine the farro and the water in a medium sauce pan with pinch of salt. Bring to a boil over high heat. Reduce heat to medium low, cover and cook 20 minutes or until al dente. Drain thoroughly then return to the pot and toss with remaining 1 tablespoon olive oil, lemon juice, parsley, Wheatgrass Powder and ¼ teaspoon salt. To serve, divide the ingredients amongst four serving bowls, plating each ingredient in mounds: the farro, potatoes, roasted grapes, watercress, the navy bean puree and a bundle of fennel. Top with a sprinkle of Chia Seeds and a few radish slices. May be served warm or cold. Makes 4 bowls
Submitted by Julie Morris | Luminberry |
This well-balanced bowl takes advantage of flavorful natural foods to create a fresh yet filling entrée.
Ingredients
- 1 15-ounce can navy or black beans, drained
- 1 clove garlic
- ¼ cup olive oil, divided
- Sea salt and ground black pepper
- 1 pound seedless red grapes
- 1 pound fingerling or baby potatoes, halved or quartered
- 2 tsp. ground sumac
1½ cups farro
- 3 cups water
- 2 Tbsp. lemon juice
- ⅓ cup fresh parsley, minced
-
1½ tsp. Navitas Organics Superfood+ Greens Blend
- 1 bunch watercress or arugula
- 1 small fennel bulb, shaved into thin slices
-
1 Tbsp. Navitas Organics Chia Seeds
- 1 watermelon radish, shaved into thin slices
Directions
- In a food processor, combine the beans, garlic, 1 tablespoon olive oil and ¼ teaspoon salt. Puree until smooth and set aside.
- Preheat the oven to 450°F and place 2 racks in the center-most positions. On a baking pan, toss the grapes with ½ tablespoon olive oil, and sprinkle lightly with salt and pepper. On a second baking pan, toss potatoes with 1½ tablespoons olive oil, and generously season with salt and pepper. Place both racks in the oven, roasting the grapes for 15 minutes or until tender, and the potatoes for 20 minutes or until golden brown, tossing once halfway through cooking. Once roasted, remove the pans form the oven and toss the potatoes with the sumac.
While the ingredients are roasting, combine the farro and the water in a medium sauce pan with pinch of salt. Bring to a boil over high heat. Reduce heat to medium low, cover and cook 20 minutes or until al dente. Drain thoroughly then return to the pot and toss with remaining 1 tablespoon olive oil, lemon juice, parsley, Superfood+ Greens Blend and ¼ teaspoon salt.
- To serve, divide the ingredients amongst four serving bowls, plating each ingredient in mounds: the farro, potatoes, roasted grapes, watercress, the navy bean puree and a bundle of fennel. Top with a sprinkle of Chia Seeds and a few radish slices. May be served warm or cold.