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Test Kitchen Approved

Mediterranean Buddha Bowl

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 0 Minutes

Cooking Time

1 Hours 0 Minutes

Recipe By Savory Spice Test Kitchen

This grain and veggie bowl is a flavorful, healthy, and wholesome meal.

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.

Ingredients

2 small zucchini

2 small yellow squash

3 Tbsp. olive oil, divided

Salt & pepper to season

1 red bell pepper

3 cloves garlic, peeled

1 cups farro

2 cups water


0.5 tsp. salt

2 Tbsp. white wine vinegar

1 tsp. honey


1 cups quartered cherry tomatoes

1 cups baby arugula

Crispy Tan-Tan Chickpeas

Savory Spice ingredients in this recipe

  • Crushed Urfa Chiles

    Also known as Isot pepper, this wonderful crushed chile from the Turkish town of Urfa is similar to Aleppo. Though Urfa chiles are called “red”, th...

    View full details
  • Italian Dressing Ready Mix

    Most people appreciate a good Italian dressing to enhance an otherwise hum-drum salad. You can also use this as a dry rub for chicken, pork, or fis...

    View full details

Directions

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. 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. 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.

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. 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.