Buddha bowl recipe with farro, sugar snap beans, tomatoes, basil and olive oil.
This is the last Buddha bowl recipe of the BB project. A vegan buddha bowl made with the last veggies from the b.f. (before Ferragosto) fresh stocks.
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I must admit this buddha bowl idea came to my mind by putting together what I had in the pantry and fridge, all typical Italian Summer ingredients, so this easy buddha bowl recipe is also an Italian bowl.
buddha bowl recipe with farro
farro, tomatoes, snap beans and beans buddha bowl
Ingredients
- 1 tablespoon of extra-virgin olive oil
- ½ garlic clove
- 5-6 cherry tomatoes
- 1 big handful of sugar snap beans
- 1 teaspoon of dried oregano
- 1 pinch of salt
- ½ cup of pre-cooked borlotti beans
- ½ cup of farro
- 1 tablespoon of sesame seeds
- fresh basil
Instructions
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Trim the sugar snaps and cut in half the tomatoes. Peel and crush the garlic clove.
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Heat olive oil in a small skillet, brown the garlic clove and remove it. Add the tomatoes and the sugar snaps, sprinkle with salt and oregano and cook, covered and over medium heat, until tender.
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Cook farro following package directions. Rinse and drain beans.
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Chop the basil leaves.
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Assembly the bowl: farro, beans, sugar snaps, sesame seeds, and a lot of basil.
enjoy your buddha bowl
Claudia