California Grilled Vegetable Grain Bowl
California weeknight grain bowl reading charred zucchini, bell pepper, eggplant, and red onion piled over lemon herb farro with chickpeas, tossed with fresh basil and a sharp tahini lemon drizzle for a fresh plant-led Mediterranean coast dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice zucchini and eggplant lengthways into 5mm planks. Cut bell peppers into 3cm strips. Slice red onion into 1cm wedges. Grate garlic. Pick basil and parsley. Halve both lemons.
Simmer
Bring farro, vegetable stock, and 0.5 tsp sea salt to a boil in a medium pot over high heat, 3 minutes. Reduce to low, cover loosely, cook 18 minutes until grains turn tender.
Char
Heat a large grill pan over medium-high heat 3 minutes. Toss zucchini, eggplant, bell peppers, and red onion with 2 tbsp olive oil, cumin, smoked paprika, and 0.5 tsp salt. Grill in batches 5 minutes per side until striped and softened.
Build 1
While vegetables grill, toss chickpeas with remaining 2 tbsp olive oil and black pepper in a medium skillet over medium heat, cooking 4–5 minutes until crispy and golden.
Build 2
Whisk tahini, grated garlic, juice from both lemons, warm water, and a pinch of sea salt until smooth and pourable.
Plate
Fork half the basil and parsley through the farro, mound into two bowls. Fan grilled vegetables over each, scatter crispy chickpeas, drizzle tahini sauce generously, scatter remaining herbs, and serve with lemon wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.