RecipesRECIPES

Mediterranean Grain Bowls

By Well Seasoned Studio

Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: 2 bowls

California Sun Dry

Ingredients

1 cup cooked farro
1 head of romaine lettuce, thinly sliced
15 oz roasted chickpeas (instructions below)
1 small cucumber, thinly sliced
½ cup pitted kalamata olives
¼ cup tzatziki
3 tbsp Sun-Dried Tomatoes
3 tbsp feta cheese
Fresh dill
Extra virgin olive oil
Sea salt + fresh ground pepper

Instructions

Step 1
In a large bowl, fill half the base with thinly sliced romaine, and the other half with cooked farro.

Step 2
Layer with roasted chickpeas (see note below), thinly sliced cucumber, kalamata olives, and sun-dried tomatoes. Place a heaping spoonful of tzatziki on top, then generously top with feta.

Step 3
Drizzle entire bowl with extra virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Garnish with fresh dill and enjoy!

Note
To roast chickpeas, drain 1(15 oz) can, then toss with 2 tbsp olive oil and ½ tsp each paprika, cumin, salt, 1/8 tsp each of coriander and cinnamon, then toss to thoroughly coat. Bake on a parchment lined baking sheet at 400° F for 25 minutes, shaking the pan once about halfway through.

PRODUCT USED

Julienne Cut with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Mediterranean Grain Bowls

By Well Seasoned Studio

Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: 2 bowls

California Sun Dry

Ingredients

1 cup cooked farro
1 head of romaine lettuce, thinly sliced
15 oz roasted chickpeas (instructions below)
1 small cucumber, thinly sliced
½ cup pitted kalamata olives
¼ cup tzatziki
3 tbsp Sun-Dried Tomatoes
3 tbsp feta cheese
Fresh dill
Extra virgin olive oil
Sea salt + fresh ground pepper

Instructions

Step 1
In a large bowl, fill half the base with thinly sliced romaine, and the other half with cooked farro.

Step 2
Layer with roasted chickpeas (see note below), thinly sliced cucumber, kalamata olives, and sun-dried tomatoes. Place a heaping spoonful of tzatziki on top, then generously top with feta.

Step 3
Drizzle entire bowl with extra virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Garnish with fresh dill and enjoy!

Note
To roast chickpeas, drain 1(15 oz) can, then toss with 2 tbsp olive oil and ½ tsp each paprika, cumin, salt, 1/8 tsp each of coriander and cinnamon, then toss to thoroughly coat. Bake on a parchment lined baking sheet at 400° F for 25 minutes, shaking the pan once about halfway through.

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