Good ol’ Whole Bowl

DSC_0268I have been on this kick lately where almost everything I eat comes in bowl form. Kris even said today, while I was shooting this bowl, “More bowl food?”. Please honey, like this is a bad thing?? How can you not love a wholesome bowl full of super flavorful ingredients that not only taste incredible when put together but are also genuinely good for you? It’s a bowl that is just down-right good for your soul. (I don’t know why, but the word “bowl” makes me want to rhyme… a lot). Kris and I often eat lunch at this little cafĂ© in San Clemente, where bowls are the star of their menu. The bowls are primarily made with whole-grains and then topped with all sorts of organic veggies and legumes and dressed in a super delicious sauce. It is wonderful when you can pack all kinds of nutrient-dense foods into one little tasty package and know you are getting so much fuel for the day. I was also inspired to create my own version by a recent post from Sarah over at My New Roots. She calls hers an “Abundance Bowl” and gives a great recipe for a winter-time rendition of brown rice, broccoli, and lentils. I haven’t tried hers yet, but I am sure I will in the very near future (it looks amazing!). I wanted to create a bowl that you could throw together whenever you have a fridge full of whole-grain or vegetable leftovers. You could really make this bowl all about you and whatever you love; there are truly endless possibilities. I happened to have farro and green lentils on-hand, but, barley, quinoa, millet, brown rice, or wheat berries would have been just as marvelous. I was utterly fond of the crunch the kale and red cabbage gave to the bowl and the herb yogurt sauce made for so much depth of flavor. Of course, Kris and I both had to add a drizzle of our favorite hot sauce on top, Sriracha, and that really brought the whole dish together. I hope you enjoy this bowl as much as I did and perhaps it will motivate you to create one of your own bowl masterpieces! 











Good ol’ Whole Bowl

Serves 4

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For the Bowl
  1. 1 bag of quick cooking Farro (I bought mine at Trader Joe’s)
  2. 1/3 cup dry green lentils
  3. 1 medium sweet potato, skinned and chopped into cubes
  4. 1/2 tsp ground cumin
  5. salt & pepper
  6. 1 cup shredded red cabbage
  7. 1 cup tuscan kale, finely chopped
  8. drizzle of extra-virgin olive oil
  9. 1 tsp apple cider vinegar
  10. salt & pepper to taste
  11. micro greens, for garnish
  12. sriracha for serving (optional)
For the Herb Yogurt Sauce
  1. 1 cup walnuts, chopped
  2. 1/2 cup chopped fresh flat-leaf parsley
  3. 1/2 cup chopped fresh cilantro
  4. 1 TBSP chopped fresh dill
  5. 1/2 shallot, chopped
  6. 2 garlic cloves
  7. zest and juice of 1 organic lemon
  8. 1/2 cup plain goat’s milk yogurt (or any yogurt you prefer)* see note
  9. 1/4 tsp sea salt
  10. 1/4 tsp pepper
  1. The night before, prepare the lentils in a medium bowl and cover with water and soak over night (or up to 8 hours).
  2. Preheat the oven to 400.
  3. Drain the lentils and rinse well. Add the lentils to a large pot of boiling water. Bring the lentils up to a boil, then cover and reduce to simmer for about 15-20 minutes or until lentils are cooked. Drain and set aside. While, the lentils are cooking, peel and chop the sweet potato into small bite-sized cubes. Add the sweet potato cubes to a medium bowl and drizzle with about a TBSP olive oil. Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp ground cumin and toss to combine. Prepare a rimmed baking sheet with foil. Place the sweet potato cubes on the baking sheet and roast for 20 minutes. Set aside.
  4. Prepare the farro per package directions. Once finished combine the farro with cooked lentils in a large bowl and mix to combine. Set aside.
  5. In a small bowl, combine the chopped kale and red cabbage. Drizzle a bit of olive oil, about 1 tsp of apple cider vinegar, and a pinch of salt and pepper. Toss to combine and then set aside.
For the Herb Yogurt Sauce
  1. Place walnuts in food processor and process until it becomes a fine meal. Add the rest of the ingredients and process until smooth. Taste and adjust seasonings (adding more salt or pepper if needed).
To Prepare the Bowls
  1. Add about 3/4 cup of the lentil/farro mix to the bottom of each bowl. Top each bowl with 1/2 cup of the kale/red cabbage mixture and about 1/2 cup sweet potato cubes. Garnish with a few micro greens. Drizzle the Herb Yogurt Sauce over the top with another pinch of salt & pepper. Serve with Sriracha and enjoy!
  1. I used plain goat’s milk yogurt in the sauce because it isn’t too thick. Feel free to use any plain yogurt you like, just be sure that it isn’t greek-style or the sauce doesn’t become loose enough.
  2. Store left-overs in separate containers for about a week.

One Response to "Good ol’ Whole Bowl"

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  1. judy

    7 March, 2014 at 7:04 am

    Love this! I substituted the olive oil for yogurt and it was perfect! Thank you Michelle! xoxo


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