Blistered Tomato Grain Bowl
Snap peas add crunch to this hearty vegetarian lunch.
"I love this dish with a grain like farro, whole-wheat pasta, beans for plant-based protein, or zucchini noodles," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. Try this simple recipe as part of meal prep or for a fast summer meal.
This recipe is part of our meal prep series for July. Click here for all the details.
- 1 cup cooked farro
- 2 tablespoons pesto
- ¼ avocado
- 1 tablespoon oregano oil
- Fresh rosemary (optional)
- 12 cherry tomatoes
- ½ zucchini, sliced
- ⅓ cup sugar snap peas
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup white northern beans, rinsed
For the Side Salad:
- 2 handfuls of arugula
- 1 Persian cucumber
Can Be Done Sunday:
Store farro in a shallow container in the freezer.
- Place pesto in a small side container in fridge.
Store ¼ avocado (uncut) in a small container in the fridge.
Can Be Done Wednesday:
In a large skillet on medium heat, cook oregano oil, fresh rosemary, and cherry tomatoes until they begin to scald and blister, around 3 minutes.
Add zucchini and snap peas and quickly sauté until golden, adding a pinch of salt and pepper.
- Add beans and remove from heat to cool.
Store in an airtight container in the freezer.
Simple Side Salad:
Place cucumber (whole) and arugula in a container.
Store in fridge and slice the cucumber fresh day of.
At Your Desk:
- Top grains with pesto and toss to combine.
- Add tomato and veggie mixture.
Season with lemon slices and walnuts from your condiment kit and plate with the simple side salad and avocado.