Running on Real Food · by Deryn Macey★ 5.0 (7)
Mediterranean Farro Bowls
NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 32%
CARBS 63G51% OF CAL
11G FIBER0G ADDED0G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 23G41% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty farro bowls loaded with kale, roasted vegetables, chickpeas, olives, and creamy lemon tahini sauce. A satisfying plant-based main with Mediterranean flavors.
mainmediterraneanbowlgrain bowlbeansdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked farro (200 g )
- 4-5 cups finely chopped kale (200 g )
- 1 cup diced red onion (150 g )
- 2 red bell peppers
- 1 cup drained and rinsed chickpeas, or more if desired
- 32 kalamata olives (or more if desired)
- 1 cup lightly packed, finely chopped parsley (50 g)
- 6 tbsp tahini (90 g)
- 1/4 cup fresh lemon juice (60 ml)
- 1/4 cup water (60 ml)
- 3 cloves garlic (grated)
- 2 tsp maple syrup (10 ml )
- 1 tsp salt
At a glance
PER SERVING · TIME 40M
CAL 25%·PRO 32%
CARBS 63G51% OF CAL
11G FIBER0G ADDED0G INTRINSIC44G OTHER9G TOTAL SUGAR
FAT 23G41% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1153mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 611mg
- Calcium
- 252mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.