Greek Goddess Bowl

This vibrant grain bowl is full of fresh veggies, whole grains, and plant-based protein. It’s vegetarian, plant-based, and high in fiber and flavor.

I don’t know about you, but I’m a huge fan of Greek salads. The cucumber, tomato, feta, olive combo just speaks to my heart! I decided to combine a Greek-style salad with my other love: grain bowls, and came up with this dish!

To start this recipe off, bring your farro and 2 cups of water to a boil on the stove. Once boiling, cover, reduce heat to low and simmer for 25-40 minutes or until farro is tender and water has been absorbed. You can double-check the directions on the package for more specific cook times. Once your farro is cooked, remove from heat, fluff with a fork and set aside to cool. While waiting for your farro to cook, you can chop up all your vegetables. Dice your red onion, quarter and slice your English cucumber, chop your red bell pepper, quarter your cherry tomatoes, halve your kalamata olives, mince your garlic, and finely chop your fresh dill.

Then, make your salad dressing. Whisk together the lemon juice, olive oil, garlic, fresh dill, ground black pepper, and salt.

Then, mix together your farro, onion, cucumber, bell pepper, tomatoes, olives, and chickpeas. Drizzle your dressing over everything, and mix well to combine. Top everything with feta cheese and enjoy!

If you try out this recipe, let me know what you think in the comment section, and don’t forget to leave a rating! Be sure to tag me online at @HookomOnHealth and use the hashtag #HookomOnHealth so I can see your creations.

Print Recipe

Greek Goddess Bowl

This vibrant grain bowl is full of fresh veggies, whole grains, and plant-based protein. It's vegetarian, plant-based, and high in fiber and flavor.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Main Course

Keyword: grain bowl, Greek, Greek Goddess Bowl, high fiber, plant-based, vegetarian

Servings: 6 people

Author: Amanda Hookom @HookomOnHealth

Ingredients

• 1 cup farro dry
• 1/2 medium red onion diced
• 1 small English cucumber quartered and sliced
• 1 red bell pepper diced
• 1/2 pint cherry tomatoes quartered
• 1/2 cup kalamata olives halved
• 1 (15 oz) can chickpeas drained and rinsed
• 1/2 cup feta cheese
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 cloves garlic minced
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp fresh dill finely chopped

Instructions

• Bring farro and 2 cups of water to a boil on the stove.  Cover, reduce heat to low, and simmer for 25-40 minutes, or until farro is tender and all the water has been absorbed.  Set aside and let cool.
• Mix together farro, red onion, cucumber, bell pepper, tomatoes, olives, and chickpeas.
• To make dressing: whisk together lemon juice, olive oil, garlic, fresh dill, black pepper, and salt.
• Drizzle dressing over salad and mix well.  Top with feta cheese.

Video

Notes

• Fresh dill is highly recommended, but if using dried use 1 tsp instead of 1 tbsp.
• Mix it up by swapping out the farro for bulgur, quinoa, brown rice, or your other favorite whole grain!
• This recipe tastes almost better leftover than fresh, leftovers can be refrigerated for 3-5 days.