American · Dinner
California Grilled Vegetable Grain Bowl
California weeknight grain bowl reading charred zucchini, bell pepper, eggplant, and red onion piled over lemon herb farro with chickpeas, tossed with fresh basil and a sharp tahini lemon drizzle for a fresh plant-led Mediterranean coast dinner.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
62gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Slice zucchini and eggplant lengthways into 5mm planks. Cut bell peppers into 3cm strips. Slice red onion into 1cm wedges. Grate garlic. Pick basil and parsley. Halve lemons.
2
Simmer
Bring farro, vegetable stock, and 0.5 tsp sea salt to a boil in a medium pot over high heat, 3 minutes. Reduce to low, cover loosely, cook 18 minutes until grains turn tender.
3
Char
Heat a large grill pan over medium-high heat 3 minutes. Toss zucchini, eggplant, bell pepper, and red onion with 2 tbsp olive oil, cumin, smoked paprika, and 0.5 tsp salt. Grill in batches 5 minutes per side until striped and softened.
4
Build 1
While vegetables grill, toss chickpeas with remaining 2 tbsp olive oil and black pepper in a medium skillet over medium heat, cooking 4 minutes until crispy and golden.
5
Build 2
Whisk tahini, grated garlic, juice from 1 lemon, warm water, and a pinch of sea salt until smooth and pourable.
6
Plate
Fork half the basil and parsley through the farro, divide between two bowls. Fan grilled vegetables over each, scatter crispy chickpeas, drizzle tahini sauce generously, scatter remaining herbs, and rest remaining lemon half on each rim.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 2 cans) canned chickpeas
- 120g (4.2 oz) pearled farro
- 300g (10.6 oz) zucchini
- 240g (8.5 oz) red bell pepper
- 240g (8.5 oz) eggplant
- 120g (4.2 oz) red onion
- 4 garlic cloves
- 4 tbsp tahini
- 4 tbsp extra-virgin olive oil
- 2 medium lemons
- 2 tbsp warm water
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 480ml (2 cups) vegetable stock
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 20g (small handful) fresh basil
- 16g (small handful) flat-leaf parsley