Recipe Card
The Mediterranean Style Grain Bowls I Make for Quick Weeknights
- Prep
- 20 min
- Total
- 20 min
- Serves
- 4
- Calories
- 400 kcal
Ingredients
- —Early Harvest extra virgin olive oil
- —Salt
- 1 mediumzucchini squash, sliced into rounds
- 2 to 3 cupscooked farro ((from 1 cup uncooked farro, prepared according to package))
- 2 cupscooked brown lentils ((or from canned lentils, drained and rinsed))
- 2 cupscooked chickpeas ((or from canned chickpeas, drained and rinsed))
- 2 cupscherry tomatoes, halved
- 2 mediumshallots, sliced
- 2 mediumavocados, skin removed, pitted and sliced
- 1 cupfresh chopped parsley
- 1 handfulpitted kalamata olives
- to tastecrumbled feta cheese, optional
- 1/3 cupEarly Harvest Greek Extra Virgin Olive Oil
- 2 1/2 tablespoonsfresh lemon juice
- 1 clovegarlic, minced
- 2 1/2 teaspoonsquality Dijon mustard
- to tasteSalt and pepper
- 1 teaspoonZa'atar spice
- 1/2 teaspoonground Sumac
Instructions
- 1
In a non-stick pan or skillet, heat 2 tbsp of olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and sauté on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.
- 2
Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).
- 3
Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls. Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper, and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tbsp per bowl). Finish with crumbled feta, if you like.
- 4
Serve at room temperature or warm if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.