California Caprese Bowl
You’re going to love this bright, crunchy California Caprese Bowl!
Here’s what happens when you take the BEST part of a Caprese Salad, add some farro and bright fresh spinach. Top it all with a splash of balsamic vinegar and olive oil?
Delicious bowl goodness happens!
A Caprese Salad is named such because it mimics the colors of the Italian flat – green, white and red. In this bowl the tomatoes I chose were not bright red. I purchased these from the grocery store and at the store this week were Cherokee Purple Tomatoes (they are dark on the sides with a red center) and yellow Pineapple Tomatoes. The green is shown in the beautiful fresh spinach and white in the amazing fresh mozzarella cheese.
Fresh mozzarella cheese is an amazing creation. If you haven’t purchased fresh before, now is the time to splurge! It’s sold in a sealed bag in water. When you open it the mozzarella tears easily and is almost buttery in flavor. Truly something you can just enjoy and eat fresh. YUM!!!
The grain I’m using in this bowl is farro. Have you tried farro? Farro is an ancient wheat grain. It’s been eaten for thousands of years. Mostly used in salads and soups, it’s super high in fiber and high in protein. I like it for it’s nutty, earthy taste and great crunch!
This Buddha Bowl is easy to assemble – you’ll start by cooking the farro. Just follow package directions. It takes about 20-25 minutes. You can cook it in water or vegetable broth. If you cook it in broth be sure to use low sodium. (Easy to add salt….tough to take it away). While the grains are cooking, slice or chop the tomatoes and loosely chop the spinach. Pick off the basil leaves and roll them together and slice them into thin ribbons, slice some olives and thinly slice the green onion.
When the farro is done drain it thoroughly, then assemble the bowl! Divide the spinach between the two bowls and pile it in, then mound the farro on top. Next add the sliced tomatoes, cheese, olives and top with basil and olives. A drizzle balsamic vinegar and olive oil finishes the bowl along with a sprinkle of sea salt and freshly ground black pepper.
Wa-la! Dinner is done – this is a quick, nutritious and very delicious 30 minute meal. Love all of the crunch and texture of this bowl – you will too!
- The California Caprese Buddha Bowl can be served warm or at room temperature. I like serving it while the farro is warm because it slightly wilts the spinach – but truly either way is magical! It’s really your personal preference.
- A great shortcut is preparing the farro in the morning or even the night before. That way assembly is just a snap and your meal can be on the table 10 minutes after walking thru the door after a hard days work – love that!
- Want to speed up the cooking time of farro? Soak them overnight. Put the farro in a pan, add water to cover completely & refrigerate overnight.
- Prefer a vegan meal? – omit the mozzarella cheese or purchase vegan cheese – better yet, grab this kit and learn to make your own!
If you enjoy a great crunchy bowl, then you’ll definitely want to try this Chopped Kale Salad. Great crunch with lots of sweet fruit and crunchy vegetables!
Love a meal in a bowl? Me too! Here are some of my favorites!
- Vegan Cuban Bowl with Plantains
- Korean BBQ Beef Bowl
- Easy Teriyaki Chicken Bowl Recipe
- Korean Style Beef Broccoli Rice Bowl
- 30 Minute Skinny Taco Salad Bowl
- 30 Minute Pasta Primavera Bowl
California Caprese Bowl
- 1 cup farro
- 2 organic tomatoes, sliced or diced
- 4 cups spinach
- 2 tbsp fresh basil
- 2 ounces fresh mozzarella, torn
- 1/4 cup olives
- 2 green onions thinly sliced
- balsamic vinegar & olive oil for drizzling
- salt & pepper to taste
- Cook the farro according to package directions, drain well
- While the farro is cooking prepare the remaining vegetables. Clean the spinach and put it in bowls. Slice the tomatoes. Stack the basil leaves on top of each other. Roll them up tightly and slice into thin ribbons. When the farro is cooked drain it well and divide it between the two bowl, placed on top of the spinach. Add the sliced tomatoes, tear the cheese and divide between the two bowls. Add olives, basil and green onions to each bowl. Sprinkle with balsamic vinegar, olive oil, salt and pepper.