This warm Farro Salad is mixed with baby arugula, sweet oven roasted carrots, bright beet hummus and a pistachio dukkah. Topped with a lemony za’atar tahini dressing to create a super healthy, vegan buddha bowl with TONS of flavor!
Bursting with flavors, I am positive this vegan buddha bowl will be your new favorite dish. It’s easily customizable with your favorite veggies and greens.
How to make this Farro Salad Buddha Bowl
You may be thinking there are a lot of parts to this recipe. You do have to build the ingredients to this bowl, but everything can be completed in 45 minutes while the farro cooks.
Tips for faster prep:
- Switch to a quicker cooking grain.
- Use store-bought hummus.
- Purchase pre-cooked beets.
- Crush up some roasted nuts instead of making the dukkah blend.
But I HIGHLY recommend what I’ve created here. It’s addicting – especially if you love farro.
Step 1: Cook farro according to package instructions.
The biggest flavors in this farro salad come from the tahini dressing and the dukkah. You’ll make both of these while the farro cooks.
Step 2: While the farro cooks, mix tahini dressing ingredients; set aside.
The tahini dressing is seasoned with the spice za’atar.
What is Za’atar?
It’s a blend of thyme, marjoram and oregano, sumac and sesame seeds and has a lemony flavor.
Step 3: Make the dukkah nutty topping.
Dukkah takes just a few minutes to toast and grind together. And you can use any nut you want. OR keep it super simple by purchasing a pre-made dukkah at Trader Joe’s. OR simply this step by just roasting some nuts and crushing them as your topping.
What is dukkah?
It’s a blend of nuts and spices that creates a flavorful + crunchy topping.
Step 4: Blend the Beet Hummus.
A big dollop of lemony beet hummus not only adds color to this farro bowl, it adds vegetarian protein – chickpeas!
Some of the beets were sliced for an easy beet salad with citrus, but I saved one whole beet for this beet hummus. Double the beet hummus recipe if you have more than one cooked beet and use it for a salad or a healthy vegetarian wrap.
**If you want to sub your favorite store bought hummus – that works too!
Greens, roasted carrots, and a scoop of beet hummus in a healthy farro bowl topped with lemony za'atar spiced tahini dressing.
- 1/2 cup shelled unsalted pistachios
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 Tbs sesame seeds
- 1/2 tsp kosher salt
- 1 small roasted beet
- 15 oz can chickpeas drained and rinsed
- 1 garlic clove minced
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 cup olive oil
- top with a few dashes za'atar
- 1 cup dry farro (or any gluten free grain) yields 3.5 cups cooked
- 2 lb carrots about 4 whole carrots per serving depending on size, cut into even strips
- 1 Tbs olive oil
- kosher salt and pepper
- 5 oz baby arugula divided between bowls
Prepare the farro. Add farro and 2.25 cups of water to a saucepan. Add a pinch of kosher salt. Bring to a boil, cover and reduce to a simmer. Simmer 35 minutes, then remove from heat and let sit for 10 minutes.
While the farro is cooking, prepare the hummus, dukkah, tahini dressing and roasted carrots.
Add all ingredients to a Cuisinart. Blend until smooth and creamy. Set aside.
Dry toast the sesame, cumin and coriander seeds in a pan over medium heat. Once it's slightly brown and fragrant (3-4 min), remove from pan. Add the pistachios to the pan and toast until just starting to brown and smell toasty (4-5 min). Combine seeds and nuts into a spice grinder or Cuisinart. Add salt. Grind until a mix of fine grains and small chunks. Set aside.
Place all ingredients into a Cuisinart. Blend until smooth and loose enough to pour as a dressing. Adding more water IF necessary.
Heat oven to 400F. Peel and chop carrots into sticks, toss with salt, pepper and 1 Tbs olive oil. Roast carrots for about 12-15 minutes. I like to keep my carrots with a little crunch still left - especially if you are making ahead of time. You can roast them a little longer for a soft carrot.
Store everything separately until ready to build bowl.
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