Vegan Grain Bowl with Grapefruit & Avocado
This tasty grain bowl is delicious and packed with good-for-you ingredients. We’ve teamed up with Liz Thompson from @iheartveggies to create a healthy vegan meal option for your weekly menu. Of course, the real secret to a perfect grain bowl is having a delicious dressing! For this recipe, we’re using O California Meyer Lemon Olive Oil and O Raspberry Champagne Vinegar which add lots of fresh flavor to this dish! The farro adds protein and fiber to make it satisfying and the combination of creamy avocado and tart grapefruit will have you coming back for seconds!
Ingredients
For the Vinaigrette:
2 tablespoons O California Meyer Lemon Olive Oil.
1 tablespoon O Raspberry Champagne Vinegar
2 tablespoons grapefruit juice
1 tablespoon honey
1/4 teaspoon salt
For the Grain Bowl:
1 cup farro, uncooked
2 cups water
4 cups arugula
1 avocado, sliced
1 grapefruit, segmented
¼ cup sliced almonds
Instructions
In a small bowl or jar, whisk together the O California Meyer Lemon Olive Oil and O Raspberry Champagne Vinegar, grapefruit juice, honey, and salt. Set aside.
In a large pot, bring the water to a boil and add the farro. Cook the farro according to package directions.
Once the farro is cooked, drain any remaining water from the pot, then toss the farro with 1 tablespoon of oil. This will help prevent the farro from clumping as it cools.
Place 2 cups of arugula at the bottom of each bowl. Top with farro, avocado slices, grapefruit slices, and almonds.
Drizzle with 1–2 tablespoons of the vinaigrette.
Notes
How to Cook Farro
There are actually a few types of farro, which will determine how long the farro needs to cook. We recommend using pearled farro because it cooks quickly, and it’s the easiest to find at most grocery stores.
Pearled Farro: This is the most common type of farro and it’s the type that we’ll use in this recipe. It’s a bit less nutritious because the bran is removed, but it has the shortest cooking time.
Semi-pearled farro: As the name suggests, this type of farro has had part of the bran removed. It takes a bit longer to cook than pearled farro and it has more of a nutty flavor.
Whole farro: This type of farro includes the whole wheat bran, which makes it the most nutritious but it also takes the longest to cook. This type of farro typically needs to be soaked overnight before cooking.
To cook the farro, bring a pot of water to a boil, add the farro, and then simmer until the farro is tender. Drain any excess water, then the farro is ready to be enjoyed.
Vegan Grain Bowl with Grapefruit & Avocado
This tasty grain bowl is delicious and packed with good-for-you ingredients. We’ve teamed up with Liz Thompson from @iheartveggies to create a healthy vegan meal option for your weekly menu. Of course, the real secret to a perfect grain bowl is having a delicious dressing! For this recipe, we’re using O California Meyer Lemon Olive Oil and O Raspberry Champagne Vinegar which add lots of fresh flavor to this dish! The farro adds protein and fiber to make it satisfying and the combination of creamy avocado and tart grapefruit will have you coming back for seconds!
Ingredients
For the Vinaigrette:
2 tablespoons O California Meyer Lemon Olive Oil.
1 tablespoon O Raspberry Champagne Vinegar
2 tablespoons grapefruit juice
1 tablespoon honey
1/4 teaspoon salt
For the Grain Bowl:
1 cup farro, uncooked
2 cups water
4 cups arugula
1 avocado, sliced
1 grapefruit, segmented
¼ cup sliced almonds
Instructions
In a small bowl or jar, whisk together the O California Meyer Lemon Olive Oil and O Raspberry Champagne Vinegar, grapefruit juice, honey, and salt. Set aside.
In a large pot, bring the water to a boil and add the farro. Cook the farro according to package directions.
Once the farro is cooked, drain any remaining water from the pot, then toss the farro with 1 tablespoon of oil. This will help prevent the farro from clumping as it cools.
Place 2 cups of arugula at the bottom of each bowl. Top with farro, avocado slices, grapefruit slices, and almonds.
Drizzle with 1–2 tablespoons of the vinaigrette.
Notes
How to Cook Farro
There are actually a few types of farro, which will determine how long the farro needs to cook. We recommend using pearled farro because it cooks quickly, and it’s the easiest to find at most grocery stores.
Pearled Farro: This is the most common type of farro and it’s the type that we’ll use in this recipe. It’s a bit less nutritious because the bran is removed, but it has the shortest cooking time.
Semi-pearled farro: As the name suggests, this type of farro has had part of the bran removed. It takes a bit longer to cook than pearled farro and it has more of a nutty flavor.
Whole farro: This type of farro includes the whole wheat bran, which makes it the most nutritious but it also takes the longest to cook. This type of farro typically needs to be soaked overnight before cooking.
To cook the farro, bring a pot of water to a boil, add the farro, and then simmer until the farro is tender. Drain any excess water, then the farro is ready to be enjoyed.
Vegan Grain Bowl with Grapefruit & Avocado
This tasty grain bowl is delicious and packed with good-for-you ingredients. We’ve teamed up with Liz Thompson from @iheartveggies to create a healthy vegan meal option for your weekly menu. Of course, the real secret to a perfect grain bowl is having a delicious dressing! For this recipe, we’re using O California Meyer Lemon Olive Oil and O Raspberry Champagne Vinegar which add lots of fresh flavor to this dish! The farro adds protein and fiber to make it satisfying and the combination of creamy avocado and tart grapefruit will have you coming back for seconds!
Ingredients
For the Vinaigrette:
2 tablespoons O California Meyer Lemon Olive Oil.
1 tablespoon O Raspberry Champagne Vinegar
2 tablespoons grapefruit juice
1 tablespoon honey
1/4 teaspoon salt
For the Grain Bowl:
1 cup farro, uncooked
2 cups water
4 cups arugula
1 avocado, sliced
1 grapefruit, segmented
¼ cup sliced almonds
Instructions
In a small bowl or jar, whisk together the O California Meyer Lemon Olive Oil and O Raspberry Champagne Vinegar, grapefruit juice, honey, and salt. Set aside.
In a large pot, bring the water to a boil and add the farro. Cook the farro according to package directions.
Once the farro is cooked, drain any remaining water from the pot, then toss the farro with 1 tablespoon of oil. This will help prevent the farro from clumping as it cools.
Place 2 cups of arugula at the bottom of each bowl. Top with farro, avocado slices, grapefruit slices, and almonds.
Drizzle with 1–2 tablespoons of the vinaigrette.
Notes
How to Cook Farro
There are actually a few types of farro, which will determine how long the farro needs to cook. We recommend using pearled farro because it cooks quickly, and it’s the easiest to find at most grocery stores.
Pearled Farro: This is the most common type of farro and it’s the type that we’ll use in this recipe. It’s a bit less nutritious because the bran is removed, but it has the shortest cooking time.
Semi-pearled farro: As the name suggests, this type of farro has had part of the bran removed. It takes a bit longer to cook than pearled farro and it has more of a nutty flavor.
Whole farro: This type of farro includes the whole wheat bran, which makes it the most nutritious but it also takes the longest to cook. This type of farro typically needs to be soaked overnight before cooking.
To cook the farro, bring a pot of water to a boil, add the farro, and then simmer until the farro is tender. Drain any excess water, then the farro is ready to be enjoyed.
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