The grain bowl of your dreams! Made with farro, tahini, eggs, edamame, and tender greens, this bowl is filled with nourishing and delicious ingredients.
1 tablespoon (15 ml) olive oil
1 1/2 cups (280 g) wheat berries or farro
4 1/2 cups (1.12 L) water
Extra virgin olive oil
1/2 cup lightly packed basil
1/2 cup lightly packed cilantro
1/2 cup lightly packed flat leaf parsley
2 garlic cloves
1 lemon, zested and juiced
3/4 cup (180 ml) tahini
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2-5 tablespoons (30-75 ml) water
1 1/2 cups shelled edamame
12-14 small or 6-8 large radishes, thinly sliced
3 tablespoons (45 ml) white wine vinegar
4-6 small handful of tender greens, such as arugula, spinach or watercress (1 handful per bowl)
1 green onion, thinly sliced
1/4 cup red cabbage, thinly sliced
2-3 avocados, thinly sliced (1/2 an avocado per bowl)
Cilantro and/or basil
Za’atar, to garnish
Heat oil in a medium saucepan over medium-high heat.
Add the wheat berries or farro and toast for two to three minutes, until nutty smelling.
Carefully add the water along with half a teaspoon of salt and bring to a boil. Cover and reduce the heat to low and cook according to package directions, until tender.
Remove the pan from the heat and allow the grains to sit for 10 minutes, still covered. Drain any remaining water, if needed.
Season with salt to taste and a glug of extra virgin olive oil. Transfer to a resealable container and set aside.
Combine the basil, cilantro, parsley, garlic and lemon zest in the bowl of a food processor and pulse a few times to chop.
Add the lemon juice, tahini, honey, cumin, cayenne and four tablespoons of water and blitz into a smooth and pourable sauce. If the sauce is a bit thick, add in the remaining tablespoon of water and blend to combine. Season to taste with salt and transfer to a resealable container.
Bring a small saucepan of water to a boil over high heat. Carefully lower in the eggs and cook for seven minutes for a jammy centre or up to 12 minutes for a hard-boiled yolk.
Remove the eggs from the boiling water, run under cold water until cool enough to handle, then peel the eggs and set them aside in a resealable container.
Season the boiling water with salt, add the edamame and cook for two to three minutes or until tender. Drain and transfer to a resealable container.
Toss radishes with vinegar and transfer to a resealable container.
If prepping for the week, place the lids on the containers and transfer them to the fridge for up to three days.
To assemble, spoon the wheat berries or farro into a bowl or container and top with greens, green onion, vinegary radish, edamame, cabbage, avocado and a halved egg. Top with some cilantro or basil, a good helping of the herby tahini sauce and a sprinkle of za’atar. Enjoy!