Fig and Farro Grain Bowls

5 from 2 votes

These hearty bowls are filled with nutty farro, curly kale, toasted seeds and a quick balsamic vinaigrette. Served with a fresh figs and feta for a delicious, healthy end of summer meal.

Prep Time10

Cook Time10

Total Time20

Course: Bowls

Cuisine: American

Keyword: farro fig bowls, Fig and farro grain bowls, fig grain bowls

Servings: -4 servings

Calories: 306kcal

Author: Elaine S.

Ingredients

2 cups cooked farro from 1 cup dry
2 tbsp olive oil
1 tbsp balsamic vinegar
1 large shallot finely chopped
1/4 cup pumpkin seeds
1/4 cup raw buckwheat groats
2 tbsp hulled sunflower seeds
1 bunch curly kale chopped
Salt to taste
Fresh figs blackberries and feta for serving

Instructions

In a small bowl, combine the balsamic vinegar and oil. Add the chopped shallot set aside for 5-10 minutes to mellow.
Heat a skillet over medium low heat then add the seeds and buckwheat groats. Toast for 5-10 min, tossing occasionally, until lightly brown and fragrant.
In a large bowl, combine cooked farro, the balsamic shallot mixture and the chopped kale. Add half the toasted seeds and save the rest for sprinkling. Add salt to taste.
Serve each bowl with a few fresh figs, blackberries, remaining seeds and feta. (See notes for tofu feta recipe)

Notes

To make these bowls vegan (and more delicious) follow this recipe for the best tofu feta,

Cook time does not include time needed to cook the farro

Nutrition