Healthy Mediterranean-inspired power bowls are filled to the brim with veggies, farro, roasted chickpeas and feta, topped with a deliciously flavorful smoky roasted red pepper sauce. These bowls are loaded with fiber and hearty grains to give you ALL the good lunch vibes!
So tell me. How much flavor can we pack into one bowl?THIS MUCH.
If there was one specific type of cuisine I had to eat every day for the rest of my life, it would definitely be Mediterranean (specifically GREEK!). Hands-down. There are so many delicious dips, dippers, salads, dressings and CHEESE! Seriously, take me to a Greek restaurant and watch some serious face-planting go down once I order the hummus platter. But don’t worry, I’ll resurface once my gyro and Greek salad arrive.
Our favorite local Greek restaurant actually has my DREAMBOAT salad and I order it every single time. It’s a traditional Greek salad topped with… wait for it… a deconstructed lamb GYRO. I mean, WHAT?? It’s everything I could ever dream of and it prevents me from having to order two entrees. In true millennial fashion, I just need to have a taste of everything!This bowl is packed with nutritious ingredients and will leave you feeling full, satisfied and basically on top of the world. I’ve been in a weird lunch phase lately where nothing of substance actually sounds good. My usual go-to’s like grilled chicken salads, wraps and turkey/veggie burgers have left much to be desired. In lieu, I’ve picked up a not-so-stellar habit of just grazing on (mostly healthy) snacks, protein bars and random leftover concoctions throughout the day.
Well, I can successfully say this bowl has yanked me out of my lunch rut and I’m back in the game!The beauty of this roasted red pepper sauce is that you can use it in so many different ways. It’s great as a pasta sauce (personal fav!), marinade or even salad dressing. If you get burnt out from the smoky flavor, you can substitute the smoked paprika for cayenne pepper or red pepper flakes for a little heat, or simply leave out the additional seasoning altogether.
I also absolutely love the addition of roasted chickpeas. They add the perfect crunch and might as well be called Greek croutons. Plus, you should have plenty leftover for mid-afternoon snacking 😉Honestly, if heaven were sprinkled with feta, olive oil and lemon – it would totally taste like this.
Let’s give our lunches a facelift, shall we?
- **Roasted Garlic Chickpeas**
- 1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp garlic power
- Sea salt and black pepper to taste
- **Smoky Red Pepper Sauce**
- 1 (12 ounce) jar roasted red peppers, drained
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Pinch of sea salt and black pepper
- 1 cup dry farro
- 4-5 cups arugula or baby spinach
- 1 medium-sized cucumber, diced
- 1 bell pepper of choice, thinly sliced
- 1 cup cherry tomatoes, halved
- ⅓ red onion, thinly sliced
- ½ cup reduced fat feta cheese
- ⅓ cup whole kalamata olives
- ⅓ cup fresh parsley, finely chopped
- Juice of 1 lemon
- Extra virgin olive oil for drizzle
- Preheat oven to 425 degrees F and line a rimmed baking sheet with foil. After draining and rinsing chickpeas, transfer to a large bowl and use a paper towel to gently dry off. Add olive oil, cumin, garlic powder, salt and pepper. Toss to evenly distribute oil/spices. Spread out evenly on baking sheet and bake for 35-40 minutes, tossing once half-way through.
- In the meantime, cook farro according to package instructions. Remove from heat and allow to slightly cool.
- Prepare roasted red pepper sauce by adding all sauce ingredients in a blender or food processor. Blend for ~15-20 seconds, or until pureed. Set aside.
- Begin preparing bowls by placing a bed of arugula at the bottom of a bowl. Add one third of cooked farro into bowl followed by cucumber, bell pepper, tomatoes, red onion and olives. Crumble feta cheese evenly over the top and squeeze fresh lemon juice over veggies. Ladle a generous spoonful of red pepper sauce into bowl and top with fresh parsley and a drizzle of olive oil. Serve!
These bowls are best when consumed fresh.