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



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 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 Dressing Blend
  • 1 cup quartered cherry tomatoes
  • 1 cup baby arugula
  • Crispy Tan-Tan Chickpeas

Notes

This recipe is featured in Spice Club, Savory's spice-of-the-month club. Here are some substitution options:

  • 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.

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.

Yields

4 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Chile, Urfa, Crushed 1 oz bag $2.95
Italian Dressing Blend 1 oz bag $2.10

Nutrition

Dairy-Free
Nut-Free
Vegetarian

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Customer Reviews ( Add a Review )

4 stars 1/26/18 Joe R.
Tried this out tonight and it was pretty good. I followed the recipe to the T and I had a couple thoughts. The farro I found at my grocery store ended up cooking about 10 minutes faster than indicated in the recipe. Never had farro before though, so maybe I under cooked it. The Urfa chili is very tasty. Subtle heat really made the grain tasty. The chick peas were not very crunchy. I had a couple crunchy ones here and there, but I think if I make this again, I'll end up roasting them for closer to 1 hour instead of 35 minutes. Same deal with the zuccini and squash. They were a little squishy. I'll up them an extra 15 minutes. Also, I feel like I had WAY too much. I would use 1 of each next time. Red pepper sauce was the highlight. Oh man, so good. I went out and bought another couple peppers so I could fill a mason jar with the sauce for later. I don't usually do vegetarian, but this was a solid meal. Little bit of heat, flavorful, and I went back for seconds.