No Meat March 2020 - Take The Pledge Today!
Stay Connected:
  • Home
  • Take the Challenge!
  • 2020 Recipes
  • Protein and More
  • Food Substitutes
  • Resources
    • Links
    • Books
    • Recommended Movies
  • About Us
  • 2019 Recipes
  • Blog
  • Contact

day 30 lunch: mediterranean farro salad bowls

3/21/2018

0 Comments

 
Picture
INGREDIENTSFor the Farro Salad Bowls (per bowl)
  • 3/4 cup cooked farro (1/4 cup dry)
  • handful of de-stemmed and finely chopped kale
  • 1/4 cup finely diced red onion
  • 1/2 to 1 chopped roasted red pepper (see notes)
  • 1/4 cup chickpeas (or more if desired)
  • kalamata olives
  • chopped parsley
  • sprinkle of dried oregano
For the Lemon Tahini Sauce (Serves 4)
  • 6 tbsp (90 g) tahini
  • 1/4 cup fresh lemon juice
  • 1/4 cup water + more to adjust consistency, as needed
  • 3 cloves garlic
  • 2 tsp pure maple syrup
  • 1 tsp sea salt, or more, to taste
INSTRUCTIONS
  1. Cook the farro according to package instructions. I cooked 1 cup dry farro which made enough for 4 large bowls.
  2. While the farro is cooking, make the roasted red peppers (see notes).
  3. Prepare the dressing by blending all of the ingredients together until smooth and creamy, start with 1/4 cup of water and add a bit more if you’d like to adjust the consistency.
  4. To assemble the bowls, add a scoop of farro, a big handful of finely chopped kale, kalamata olives, chopped roasted red peppers, red onions, parsley and chickpeas and then drizzle with desired amount of lemon tahini sauce, sea salt and pepper and a sprinkle of dried oregano.
NOTES
  1. To make the roasted red peppers, set the oven to broil with a rack near the top. Cut the red peppers in half and remove the seeds. Place them face down on a pan and smash them so they lay flat. Broil them in the oven until they’re starting to bubble and blacken. This should take about 15 to 20 minutes. Remove from the oven and cover with a dishcloth, let cool. Once you can handle them, you should be able to easily remove the skin. Peel, then chop them up for use in the recipe. I used approximately 1/2 to 1 red pepper per bowl.
  2. The lemon tahini sauce makes enough for at least 4 bowls. I like a lot of sauce so I used it up in 4 bowls, you could use a bit less and make 5-6 bowls. Adjust the rest of the ingredients as needed for how many bowls you’re making.
Recipe: runningonrealfood.com/mediterranean-farro-salad-bowls/
Source: Running on Real Food
0 Comments



Leave a Reply.

    Archives

    March 2020
    March 2019
    March 2018
    February 2018
    March 2014
    February 2014
    July 2013
    March 2013
    March 2012
    January 2012

    Categories

    All
    Almonds
    B12
    Bean
    Beans
    Blueberries
    Breakfast
    Cancer
    Cancer Prevention
    Chia Seeds
    Child
    Children
    Cost
    Detox
    Eating On The Go
    Exercise
    Fish
    Fruits
    Gatherings
    Gym
    Hazelnuts
    Health
    Health Starts Here
    Heart Health
    Hemp
    Iron
    Julie Watkins
    Kale
    Kid
    Kid Friendly
    Meals
    Meetings
    Myths
    Natural Sugar
    No Meat March
    Nutrition
    Nuts
    Oatmeal
    Omega 3
    Organic
    Pantry
    Peanuts
    Professional
    Protein
    Quinoa
    Recipe
    Restaurants
    Sesame Seeds
    Smoothies
    Superfoods
    Sweetners
    Tempeh
    The Girls Gone Green
    Tofu
    Vegan
    Vegetables
    Vegetarian
    Veg-friendly
    Veggie Meals
    Veggies
    Webinar
    Whole Foods Market
    Workout

    RSS Feed

No Meat March 2020