Buddha bowls are pretty much the greatest cooking innovation ever because you can quite literally make a zillion combinations of food that will taste amazing together. This Mediterranean iteration of the Buddha bowl is loaded with garlicky flavor sprinkled throughout almost all of the ingredients, so the flavor dial is turned up. All of that garlicky goodness combined with briny olives and tangy feta, topped with tahini sauce is enough to send your tastebuds to a happy, happy place.
A major bonus is that this meal is very healthy and won’t leave you hungry. You will feel the fullness and joy like Buddha without the bloaty feeling of eating a heavy meal. This is a meal that will keep you going all afternoon, no matter what you have planned. So take that big hike or spin class and feel the power of the Buddha bowl!
1 c. farro
2 c. chicken broth
2 Tbsp. olive oil
1 red bell pepper, thinly sliced
4 c. baby arugula
2 chicken breasts, thinly sliced
4 cloves of garlic,minced
Juice from one lemon
2 tsp. oregano
½ c. kalamata olives
½ c. feta crumbles
Salt and pepper to taste
Lemon tahini sauce, for topping
Fresh parsley, for topping
Prepare the tahini sauce. Then, cook the farro in chicken broth according to package directions. Set aside, covered.
Heat 1 Tbsp. olive oil in a large skillet. Add the chicken, lemon juice, 2 garlic cloves, oregano, salt and pepper and cook until chicken is browned. Set aside on a plate and cover to keep warm.
In the same skillet, add a bit more olive oil and cook the red peppers and 1 clove of garlic until slightly charred, about 5 minutes. Season with salt and pepper. Set aside. Add a little olive oil and cook the remaining garlic and arugula until the arugula is wilted. Season with salt and pepper.
To assemble, divide the farro between two bowls. Top with chicken, red peppers, arugula, olives, feta, and parsley. Drizzle the tahini sauce on top.