farro buddha bowl Navitas NaturlasFarro Buddha Bowl by Navitas Naturals will nourish your body.

This well ­balanced Farro Buddha bowl takes advantage of flavorful natural foods to create a fresh yet filling entrée.


1 15 ounce can Navy Beans, drained
1 small clove Garlic
1⁄4 cup Olive Oil, divided
Sea Salt and ground Black Pepper
1 pound seedless Red Grapes
1 pound Fingerling or Baby Potatoes, halved or quartered
2 tsp ground Sumac
11⁄2 cups Farro
3 cups Water
2 Tbsp Lemon Juice
1/3 cup minced fresh Parsley
11⁄2 tsp Navitas Naturals Wheatgrass Powder
1 bunch Watercress
1 small Fennel Bulb, shaved in to thin slices
1 Tbsp Navitas Naturals Chia Seeds
1 Radish, shaved into thin slices


In a food processor, combine the beans, garlic, 1 tablespoon olive oil, and 1⁄4 teaspoon salt. Puree until smooth and set aside.

Preheat the oven to 450°F, and place 2 racks in the center­most positions. On a baking pan, toss the grapes with 1⁄2 tablespoon olive oil, and sprinkle lightly with salt and pepper. On a second baking pan, toss potatoes with 11⁄2 tablespoons olive oil, and generously season with salt and pepper. Place both racks in the oven, roasting the grapes for 15 minutes or until tender, and the potatoes for 20 minutes or until golden brown, tossing once halfway through cooking. Once roasted, remove the pans form the oven, and toss the potatoes with the sumac.

While the ingredients are roasting, combine the farro and the water in a medium sauce pan with pinch of salt. Bring to a boil over high heat. Reduce heat to medium low, cover, and cook 20 minutes or until al dente. Drain thoroughly, then return to the pot and toss with remaining 1 tablespoon olive oil, lemon juice, parsley, wheatgrass powder, and 1⁄4 teaspoon salt.

To serve, divide the ingredients amongst four serving bowls, plating each ingredient in mounds: the farro, potatoes, roasted grapes, watercress, the navy bean puree, and a bundle of fennel. Top with a sprinkle of chia seeds, and a few radish slices. May be served warm or cold.

Chef’s Notes 

Make and plate this buddha bowl up to 3 days in advance, wrap and refrigerate, and enjoy a ready­made meal.

Yield: 4 Bowls

Submitted by: Julie Morris

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