This recipe is like a combination of an incredibly tasty salad and a filling grain bowl. I’m kind of obsessed with it, and it works great for both a healthy lunch or dinner. I call it the “Garden of Eden” bowl because it’s made of all natural, fresh ingredients. I created this meal in an effort to eat less meat. While chicken does taste great in it, meat is totally optional!
“Garden of Eden” Bowl
2
servings30
minutes40
minutesAs you prep all of these ingredients, truthfully, exact portions don’t matter here. This recipe is enough to make two rather large bowls, but if you don’t use all of the ingredients, save them for leftovers! I make the two bowls separately, meaning two radishes per bowl, 1/2 avocado per bowl, 1/2 orange per bowl, etc.
Ingredients
4 red radishes, sliced as thin as possible
1-2 carrots, shaved
1 avocado, sliced
1/2 pickled red onion (see directions)
1 cup farro, cooked
1 orange, sliced or cubes
1/2 cup alfalfa sprouts
1 cup spinach, chopped
1 1/5 cups cooked chicken breast (optional) – great use of meal prepped chicken!
- Dressing
1/2 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, packed
Directions
- To create dressing, combine all ingredients in a blender and blend on medium until smooth. The recipe is enough for 2 bowls, and maybe just a bit extra.
- For pickled red onion, slice 1 red onion and place in a bowl with 1/2 cup apple cider vinegar, 1 tablespoon sugar, and a pinch of salt. Cover and refrigerate overnight. If you forget, you can let it pickle for just a few hours and it will still taste good. You don’t need the whole onion for this recipe, but you can keep the leftovers for other meals!
- Please follow the directions on your bag of farro for cooking!
- Prep all ingredients – slicing, dicing, etc.
- Assemble and eat!
