Mediterranean Meatball and Farro Bowls with Smoky Hummus Sauce
Servings
4people
Servings
4people
Ingredients
  • 1cup farro
  • 1lb plant-based ground “meat”
  • 2tsp Italian seasoning
  • 1tsp cumin powder
  • 1/2tsp black pepper
  • 2tsp Tbsp + 2extra-virgin olive oildivided
  • 2cups halved cherry or grape tomatoes
  • 2 garlic clovespeeled and chopped, divided
  • 1/2cup hummus
  • 1tsp smoked paprika
  • 1 Tbsp fresh lemon juice
  • 8cups baby spinach
  • 2cups sliced cucumber
  • 1/2cup crumbled feta cheese
  • 1/4cup sliced Kalamata olives
  • 1/2cup parsley
Instructions
  1. In saucepan, place farro, 3 cups water, and a couple of pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender, about 15 minutes. Drain any excess water.
  2. Preheat oven to 375 F.
  3. In large bowl, gently mix together ground “meat,” Italian seasoning, cumin, and black pepper. Form into golf ball-sized meatballs and place on rimmed baking sheet lined with parchment paper. Bake in preheated oven for 25 minutes.
  4. In skillet over medium heat, add 2 tsp olive oil. Add tomatoes and half the garlic and heat until tomatoes have softened and are beginning to break down, about 7 minutes.
  5. In small bowl, whisk together hummus, 2 Tbsp olive oil, remaining garlic, paprika, and lemon juice.
  6. Divide spinach among 4 serving bowls and top with farro, cucumber, tomatoes, and meatballs. Scatter on feta, olives, and parsley. Drizzle on hummus dressing.
Recipe Notes

Per serving: 502 calories; 28 g protein; 18 g total fat (5 g sat. fat); 56 g total carbohydrates (5 g sugars, 17 g fiber); 614 mg sodium