What’s happening, friends? For many of you, it’s back-to-school and back-to-work. Oh how quickly the lazy days of summer are winding down…
Well if it is any consolation, it’s time for another plant-based buddha bowl to take to work and brighten up your busy week. This simple, healthy Farro Bowl with Kale Figs and Goat Cheese can be assembled in 10 minutes flat and easily packed up for mid-week lunches.
Make a big batch of farro ahead and use it during the week, or freeze in smaller batches.
This delightfully luxurious Farro Bowl, seems decadent, but really, it’s as simple as it comes. Think of it as a little retreat for the taste buds, amidst all the busyness and chaos this week.
And of course, this would be great for dinner too. The bowl is dressed with a tangy Maple-Balsamic-Mustard Seed Vinaigrette that I’m sure, you’ll find other uses for as well.
Serve it up in a bowl like you see here, or layer it up in a mason jar for packable, on-the-go lunches. I promise, you will love yourself for this!
What I love about this particularly tasty goat cheese is the rind and its delicious creamy center….so flavorful!
Depending where you live, fresh figs are in season now and love love love to be paired with goat cheese! While on San Juan Island recently, figs were literally dripping with sweet nectar, so full and plump and ripe for the picking. Such a treat.
When using Tuscan style kale in salads and bowls, make sure to massage it first with a little olive oil and salt – this will tenderize it enough to eat raw and cut down on the bitterness. Baby kale is fine without the massage- it is already tender!
When cooking farro, cook it like you would pasta, in a big pot of salted boil water. Drain it when it’s plump and tender. Make a big batch ahead and serve it up several times during the week, or freeze it in smaller batches. That way you always have some on hand for buddha bowls, salads or side dishes.
For more Healthy Bowls Take a look at these 20 Vegan Buddha Bowls!Print
Farro Bowl with Figs, Kale and French Goat Cheese
- Prep Time: 20
- Total Time: 20
- Yield: 2 1x
- Category: Main, bowl, vegetarian
- Method: Assembly
- Cuisine: French
- 1 ½ cups cooked farro (or other whole grain- quinoa, rice, barley, wheat berries)
- 2 large handfuls of chopped lacinato kale ( or sub baby kale)
- 4 figs, halved or sliced
- 1–2 tablespoons crushed toasted walnuts ( or sub almonds, pumpkin seeds, hazelnuts, pecans)
- 1– 2 ounces goat cheese ( aged or crumbled)
- garnish: 1 teaspoon hemp seeds ( optional) or make Maple pecans!
Balsamic Maple Mustard Dressing
Whisk dressing ingredients together in a small bowl.
Divide farro among two bowls.
In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and drizzle of olive oil until coated and pliable, about 1-2 minutes ( if using baby kale, no need to massage).
Cook up a big batch of farro ahead ( like on a Sunday) and serve during the week, freeze in smaller batches for later use. Cook like you would pasta, in a big pot of salted boiling water. Add a splash of vinegar, a garlic clove and bay leaf for more flavor. Remember farro will almost triple in size.
The dressing will make more like 3 servings, so you may not need to use it all.
Keywords: farro bowl, farro kale salad, farro bowl with kale