Need an easy vegetarian meal that starts your week on a high note? Look no further than these amazing Ponzu Greens and Grains Bowls. Nutty farro gets tossed with lime juice and olive oil to create a hearty base, topped with chickpeas and crisp veggies, and drizzled with a homemade ponzu vinaigrette.
In an effort to get right to the good stuff, I’ll skip the “blog” part of this post and just dive right into the recipe notes. I love the use of farro in these bowls because it’s heartier than rice. If you’ve never used farro before, you’ve got to give it a try. It’s considered an ancient grain, and it also has more protein per serving than brown rice, which is important to me when eating a vegetarian meal. Due to the asian-inspired nature of the ponzu vinaigrette, however, brown rice is also acceptable if you can’t find (or don’t want to try) farro.
If you don’t have a high-speed blender, you can definitely make the ponzu vinaigrette by hand as long as you’re willing to spend some time really mincing the ginger and garlic. Otherwise, ask to borrow a friend’s?
Lastly, the vegetables I use are simply a guide. Feel free to build your bowls with whatever veggies you see fit. I think pickled onion, any variety of pepper, edamame, carrots, mushrooms, etc. would all taste delicious. It’s totally up to you, which is part of the fun of these bowls!
I hope you enjoy these delicious meatless bowls as much as I do. Don’t forget to share your photos and tag me @theardentcook on Instagram so I can see how you liked them!
For the Bowls (2 adult servings)
3 cups farro, cooked, divided
1 16oz can garbanzo beans, drained and rinsed, divided
1 watermelon radish, thinly sliced, divided
2 small english cucumbers, thinly sliced, divided
2 cups baby arugula, divided
Juice of 1 lime, plus more for serving
1 tbsp olive oil
Salt, to taste
Micro greens, for garnish (optional)
For the Ponzu Vinaigrette
1 one-inch piece ginger
1 garlic clove, peeled
3 tbsp lime juice
2 tbsp olive oil
1 tbsp soy sauce
½ tsp honey
¼ tsp toasted sesame oil
- In a high speed blender, combine the ingredients for the ponzu vinaigrette. Blend on high until the garlic and ginger are finely ground and the vinaigrette is emulsified. Set aside.
- Toss the cooked farro with the juice of one lime, 1 tbsp of olive oil, and a pinch of salt.
- Divide the farro between two dinner-sized bowls. Add 1 cup of arugula to each bowl, along with the radishes, cucumber, and chickpeas divided evenly.
- Drizzle the ponzu vinaigrette over the bowls and garnish with micro greens, if desired. Enjoy!