Name: Mediterranean Buddha Bowl
Cook time: 1 hour
Yield: 4 servings
Ingredients: 2 small zucchini; 2 small yellow squash; 3 Tbsp. olive oil, divided; 1 red bell pepper; 3 cloves garlic, peeled; 1 cup farro; 2 cups water; 1/2 tsp. salt; 2 Tbsp. white wine vinegar; 1 tsp. honey; 1 cup quartered cherry tomatoes; 1 cup baby arugula; Crispy Tan-Tan Chickpeas

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Mediterranean Buddha Bowl

Recipe by Savory Spice Test Kitchen

Healthy Cooking

This grain and veggie bowl is a flavorful, healthy, and wholesome meal. Try this Mediterranean Buddha Bowl and let us know what you think!

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Serves 4 servings

Cooking Time 1 hour

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Ingredients

2 small zucchini 2 small yellow squash 3 Tbsp. olive oil, divided

Salt & Pepper Tableside Seasoning, to season

1 red bell pepper 3 cloves garlic, peeled 1 cup farro 2 cups water

1 tsp. Crushed Urfa Chiles

1/2 tsp. salt 2 Tbsp. white wine vinegar 1 tsp. honey

1 Tbsp. Italian Salad Dressing Mix

1 cup quartered cherry tomatoes 1 cup baby arugula Crispy Tan-Tan Chickpeas

Directions

Step 1 Preheat oven to 400 degrees. Cut zucchini and squash in half lengthwise, then cut into 1/2-inch thick slices. Set on one half of a baking sheet and toss with 1 Tbsp. of the oil and salt & pepper. Cut red pepper in half lengthwise and remove stem and seeds. Set on the same baking sheet, cut side down. Add garlic to baking sheet and place in oven.

Step 2 Remove garlic cloves after 15 min. of roasting and set aside. After 10 more min., transfer zucchini and squash to a plate to cool. Continue roasting red pepper for a final 10 min. Transfer roasted red pepper to a plastic bag, seal, and allow to steam as it cools.

Step 3 While veggies are roasting, combine farro and water in a medium pot and bring to a boil. Reduce heat to low, cover, and cook for 20 to 30 min., or until liquid is absorbed and farro is tender. Stir in Urfa and 1/2 tsp. salt. Let cool in pot to room temperature.

Step 4 Once pepper is cool enough to handle, remove from bag and peel off the skin. Add skinned red pepper, roasted garlic, remaining 2 Tbsp. oil, vinegar, honey, and Italian Dressing Blend to a blender. Blend until smooth.

Step 5 Spoon farro into the center of each bowl. Arrange zucchini, squash, tomatoes, crispy chickpeas, arugula, and red pepper dressing in sections around the farro. Sprinkle with salt & pepper to taste. Serve with remaining dressing on the side.

Recipe Notes

Gluten-Free: Substitute brown rice or quinoa for farro.

Vegan: Substitute agave nectar for honey.

*The Crispy Tan-Tan Chickpeas can be roasted at the same time as the other vegetables in this dish or prepared ahead of time.