We love a one-bowl meal. There isn’t much fuss required, and it’s perfect for work lunches or easy weeknight dinners. Harvest bowls or “Buddha bowls” have been quite popular in the wellness movement. They are basically a hearty bowl filled with grains, vegetables, and whatever healthy toppings you like. What’s so great about them is that they’re incredibly healthy, filling, and versatile. These bowls are designed to work with whatever vegetables you have on hand and allow flexibility with ingredients. Read on to learn how to build a harvest bowl of your own and discover a Middle Eastern harvest-bowl recipe with a twist using farro, za’atar, and olive-oil marinade.
To Build a Bowl:
Use a wide bowl with plenty of room to fill it up with ingredients.
Pick and cook your grain according to your base.
Fill the bottom of your bowl with the grain about halfway up.
Place roasted veggies in groups on top of the grains.
Add additional toppings (beans, legumes, raw veggies, seeds, and nuts are all great choices).
Add a good squeeze of lemon juice with a drizzle of olive oil.
- ¼ head of cauliflower, cut into small pieces
- 1 carrot, cut into thin sticks
- 1 bell pepper, thinly sliced
- 1 leek (white part only), chopped roughly
- 2 tbsp za’atar
- ½ tsp chili flakes
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp salt
- 1 garlic clove, finely chopped
- 2 tbsp finely chopped fresh oregano
- 3 tbsp apple-cider vinegar
- ⅓ cup extra-virgin olive oil
- 2 cups quick-cook farro
- 4 cups water
- ½ tsp salt
In a bowl, mix the za’atar, chili flakes, ground cumin, dried oregano, salt, garlic, fresh oregano, apple-cider vinegar, and olive oil until combined.
On a large sheet pan, arrange the vegetables in groups and generously coat them with the marinade. Roast in the oven at 400°F/204°C for 30 minutes (tossing at the 15-minute mark).
In a large saucepan, bring the farro, water, and salt to a boil. Once the water hits the boiling mark, reduce the heat and simmer for about eight to ten minutes until cooked. Drain, if required.
Add the toppings: great options include one cup of cooked chickpeas seasoned with salt and pepper, sliced cucumber, sliced tomato, pomegranate seeds, fresh parsley, lemon juice, extra-virgin olive oil, and salt and pepper to taste.
Assemble the bowl according to the directions listed above.
Noreen Wasti is the creator of Noni’s Place, a food and lifestyle website.