Mediterranean Buddha Bowl

by Savory Spice
Bend – Old Mill District
375 SW Powerhouse Dr., Bend • 541-306-6855

Ingredients
2 small zucchini
2 small yellow squash
3 Tbsp. olive oil, divided
Salt & pepper to season
1 red bell pepper
3 cloves garlic, peeled
1 cup farro
2 cups water
1 tsp. Crushed
Urfa Chiles
1/2 tsp. salt
2 Tbsp. white
wine vinegar
1 tsp. honey
1 Tbsp. Italian
Dressing Blend
1 cup quartered
cherry tomatoes
1 cup baby arugula
Crispy Tan-Tan Chickpeas

Notes
This recipe is featured in Spice Club, Savory’s spice-of-the-month club. Here are some substitution options:
Gluten-Free: Substitute brown rice or quinoa for farro.
Vegan: Substitute agave nectar for honey.
*The Crispy Tan-Tan Chickpeas can be roasted at the same time as the other vegetables in this dish or prepared ahead of time.

Directions
Preheat oven to 400 degrees. Cut zucchini and squash in half lengthwise, then cut into 1/2-inch thick slices. Set on one half of a baking sheet and toss with 1 Tbsp. of the oil and salt & pepper. Cut red pepper in half lengthwise and remove stem and seeds. Set on the same baking sheet, cut side down. Add garlic to baking sheet and place in oven. Remove garlic cloves after 15 min. of roasting and set aside. After 10 more min., transfer zucchini and squash to a plate to cool. Continue roasting red pepper for a final 10 min. Transfer roasted red pepper to a plastic bag, seal, and allow to steam as it cools. While veggies are roasting, combine farro and water in a medium pot and bring to a boil. Reduce heat to low, cover, and cook for 20 to 30 min., or until liquid is absorbed and farro is tender. Stir in Urfa and 1/2 tsp. salt. Let cool in pot to room temperature.

Once pepper is cool enough to handle, remove from bag and peel off the skin. Add skinned red pepper, roasted garlic, remaining 2 Tbsp. oil, vinegar, honey, and Italian Dressing Blend to a blender. Blend until smooth. Spoon farro into the center of each bowl. Arrange zucchini, squash, tomatoes, crispy chickpeas, arugula, and red pepper dressing in sections around the farro. Sprinkle with salt & pepper to taste. Serve with remaining dressing on the side.

This recipe is a great one to make use of a Summer CSA box or to pick up the ingredient list from the Farmers Market.  I like to use Rainshadow Organics wheat berries in place of the Farro and you can mix and match vegetables depending on what is available from local farms.  Between Agricultural Connections and Central Oregon Locavore, this is an easy dish to source locally or regionally.

Yields: 4 servings

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