Mediterranean Grain Bowl with Herby Yogurt
Farro, roasted vegetables, and a yogurt sauce that ties everything together. This is meal prep that you actually look forward to eating.
Main Dish · Prep 15 min · Cook 30 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 1 cup farro, or bulgur wheat
- 1 can (400g) chickpeas, drained
- 200 g cherry tomatoes, halved
- 1 large zucchini, diced
- 1 red onion, cut into wedges
- 150 g Greek yogurt, full-fat
- 1 lemon, juiced
- 1 clove garlic, grated
- 1 handful fresh herbs, dill, mint, or parsley
- 1 tsp sumac, for garnish
- 3 tbsp olive oil
I make some version of this bowl every single week. Not because I should, but because I genuinely crave it by Wednesday.
The base is farro — it has this chewy, nutty thing going on that rice just cannot compete with. Then you pile on whatever roasted vegetables you have, some chickpeas for protein, and drown the whole thing in this herby yogurt sauce that honestly makes everything taste better.
The key is the yogurt sauce. It is just yogurt, lemon, garlic, and whatever herbs you have — but it transforms a bowl of grains and vegetables into something you actually want to eat. Make extra. You will put it on everything.
Pro Tips
- Cook farro like pasta — in a big pot of salted boiling water. Drain when chewy, not mushy. About 25 minutes.
- Roast the vegetables at high heat (220C/425F). You want color, not steamed sadness.
- The yogurt sauce keeps for a week in the fridge. Make double.
- Add a fried egg on top if you want to make it a proper dinner.
Serving
Pile it high, drizzle the yogurt generously, finish with a squeeze of lemon and a sprinkle of sumac. Eat warm or at room temperature — both are great.
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