A vegetarian grain bowl with hummus and burrata
Sometimes when I’m making vegetarian meals, I forget to add enough protein.
So, I leave the meal and end up feeling hungry shortly after. That’s not my favorite, especially when I’ve spent all that time preparing a delicious meal.
And, it’s not that it’s because it’s a meatless meal. It’s the lack of protein, through and through.
This meal isn’t one of those. The farro that serves as our base here is a good source of protein and fiber, especially for a grain. Even though I’m serving up the typical serving size of farro, I usually don’t even finish it because it’s that filling.
And, I’m not playing you. I would never do that, especially not when we’re talking about grain bowls. I do not mess around when it comes to a bowl recipe.
Vegetarian Grain Bowl with Hummus and Burrata
Let’s get right to it. This grain bowl was inspired by one of my favorite bloggers – Tieghan, the gal behind Half Baked Harvest. She has a farro tabouleh recipe that’s positively divine. And, I wanted to whip up my own take on it, so here we are.
This one is slightly less involved, which makes it a fun lunch meal. You know the whole sad desk lunch thing? Well, this isn’t that. In fact, it’s the exact opposite.
It’s a flavor bomb of a lunch and I’ve got a good feeling your’e going to love it. The fresh taste of the parsley and the garlicky roasted grape tomatoes really pack a punch. Word of wisdom though – these get HOT. So, be careful if you’re hopping right into your bowl the second the tomatoes are done. Please don’t burn your mouth! Well, because that would be a total bummer for the rest of the day, right?
Preheat oven to 450 degrees. Toss your tomatoes and garlic cloves with olive oil, oregano, salt and pepper. Roast for 10-12 minutes, or until soft and the skins start to split.
Cook your farro according to the directions on the packet. Usually you'll want to cook it in boiling water for 8-10 minutes, or until soft. Drain and let cool for a moment.
Mix with parsley, lemon juice, olive oil, salt, and black pepper.
Add hummus to one side of your bowl. Spoon the farro on the other half. Add your tomatoes and cloves of garlic (these should be soft and sweet now!). Top with your burrata - tear into 2 halves and add each half to a bowl.
Add a drizzle of olive oil, and a pinch each of sea salt and pepper. Rip your pita up into pieces and enjoy!
Ingredients
Directions
Preheat oven to 450 degrees. Toss your tomatoes and garlic cloves with olive oil, oregano, salt and pepper. Roast for 10-12 minutes, or until soft and the skins start to split.
Cook your farro according to the directions on the packet. Usually you'll want to cook it in boiling water for 8-10 minutes, or until soft. Drain and let cool for a moment.
Mix with parsley, lemon juice, olive oil, salt, and black pepper.
Add hummus to one side of your bowl. Spoon the farro on the other half. Add your tomatoes and cloves of garlic (these should be soft and sweet now!). Top with your burrata - tear into 2 halves and add each half to a bowl.
Add a drizzle of olive oil, and a pinch each of sea salt and pepper. Rip your pita up into pieces and enjoy!
What healthy meals have you been enjoying lately? You know I’m always a fan of a good old bowl meal.
g.
