Mediterranean Power Bowls with Smoky Red Pepper Sauce

• Vegetarian

• Produce

  • 4 cups Arugula or baby spinach
  • 1 Bell pepper
  • 1 cup Cherry tomatoes
  • 1 (16 ounce can Chickpeas
  • 1 Cucumber, medium-sized
  • 1/2 tsp Garlic powder
  • 1 tsp Garlic power
  • 1 Lemon, Juice of
  • 1/3 cup Parsley, fresh
  • 1/3 Red onion

• Condiments

  • 1/3 cup Kalamata olives, whole

• Pasta & Grains

  • 1 cup Farro, dry

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 (12 ounce jar Red peppers, roasted
  • 1 Sea salt and black pepper
  • 1 Pinch Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/2 cup Feta cheese, reduced-fat

Found on dishingouthealth.com

Description

Ingredients

• **Roasted Garlic Chickpeas**
• 1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 tbsp extra virgin olive oil
• 1 tsp cumin
• 1 tsp garlic power
• Sea salt and black pepper to taste
• **Smoky Red Pepper Sauce**
• 1 (12 ounce) jar roasted red peppers, drained
• 1 tbsp extra virgin olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Pinch of sea salt and black pepper
• **Bowls**
• 1 cup dry farro
• 4-5 cups arugula or baby spinach
• 1 medium-sized cucumber, diced
• 1 bell pepper of choice, thinly sliced
• 1 cup cherry tomatoes, halved
• ⅓ red onion, thinly sliced
• ½ cup reduced fat feta cheese
• ⅓ cup whole kalamata olives
• ⅓ cup fresh parsley, finely chopped
• Juice of 1 lemon
• Extra virgin olive oil for drizzle

Directions

• Preheat oven to 425 degrees F and line a rimmed baking sheet with foil. After draining and rinsing chickpeas, transfer to a large bowl and use a paper towel to gently dry off. Add olive oil, cumin, garlic powder, salt and pepper. Toss to evenly distribute oil/spices. Spread out evenly on baking sheet and bake for 35-40 minutes, tossing once half-way through.
• In the meantime, cook farro according to package instructions. Remove from heat and allow to slightly cool.
• Prepare roasted red pepper sauce by adding all sauce ingredients in a blender or food processor. Blend for ~15-20 seconds, or until pureed. Set aside.
• Begin preparing bowls by placing a bed of arugula at the bottom of a bowl. Add one third of cooked farro into bowl followed by cucumber, bell pepper, tomatoes, red onion and olives. Crumble feta cheese evenly over the top and squeeze fresh lemon juice over veggies. Ladle a generous spoonful of red pepper sauce into bowl and top with fresh parsley and a drizzle of olive oil. Serve!