Enjoy exotic flavor in every bite with this Moroccan-style farro grain bowl. Chewy farro, tangy feta cheese, pistachios, and dried apricots mix for a bowl that is anything but boring! This grainy bowl is high in fiber and adds a dose of plant-based protein thanks to chickpeas.
You know those days when you're sitting at work and wishing you were someplace exotic? This Moroccan Farro Grain Bowl is your answer! The warm spices, nutty farro, sweet cranberries, and tangy feta cheese will take your tastebuds to places you normally only dream about!
The cilantro basil dressing ties everything together making it a fast and delicious idea for lunch or dinner! No matter which meal you serve it for, the GoodCook meal prep salad containers are key! They help keep the main bowl ingredients fresh while storing the dressing in the built-in dressing container on the outside of the bowl. This makes all of that hard work on meal prep Sunday taste just as delicious on day four as it does on day one!
Moroccan Farro Grain Bowl  Ingredients:
For Cilantro Basil Dressing:
- ¼ cup olive oil
- ¼ cup fresh lime juice 
- 1 tablespoon agave nectar 
- ¼ cup cilantro leaves
- ¼ cup basil leaves 
- 1 clove garlic 
- ½ teaspoon sea salt 
For Kale:
- 2 tablespoon olive oil 
- 4 cups shredded kale
- ¼ teaspoon sea salt 
For Bowl 
- 2 cups cooked farro
- 1 cup chickpeas, drained
- 1 cup shredded carrots 
- ½ cup feta cheese 
- ½ cup chopped dried apricots 
- ½ cup shelled pistachios, chopped
- ½ cup fresh cilantro, chopped 
- ½ cup cilantro-basil dressing
- GoodCook meal prep salad containers
How long will Moroccan Farro Grain Bowl last for?
Farro grain bowls hold up nicely in your fridge for 4 to 5 days. Cooked farro last for five days, sautéed veggies are good for up to 7, and feta lasts for up to 5 days after opening. Your four Moroccan Farro Grain Bowls should stay fresh in the fridge for closer to 5 days. But, trust us - you don't need the extra day to enjoy this hearty and exquisite farro grain bowl!
Can Moroccan Farro Grain Bowl be frozen?
You sure can! Be sure to pre-freeze the farro on a baking sheet first, or else end up with one big clump of frozen farro that is harder to use. As for freezing the rest of the bowl and dressing, please note that you can freeze cooked kale, but plan on using it within six weeks. Everything else is so easy to prep that you do not need to freeze or even cook the ingredients. We also recommend making the cilantro dressing fresh.
How do you make Moroccan Farro Grain Bowl?
This farro grain bowl looks like a menu item from a quaint, new hipster restaurant, but the farro grain bowl is very simple to make yourself. Here's a quick rundown:
Start with the dressing. Make your cilantro dressing by combining all of the ingredients into a blender or nutribullet. Blend the ingredients until smooth. Sauté the kale over medium heat for 5 minutes. Combine farro, sautéed kale, chickpeas, shredded carrots, apricots, feta cheese, pistachios, and cilantro into a bowl. Super easy, right?
How to portion Moroccan Farro Grain Bowl?
Put all of your ingredients into a Goodcook Meal Prep Bowl, refrigerate, and take one for lunch when you need to!
More grain bowl meal prep recipes:
*Other bowls you might like:
- Vegan Sweet Potato Chipotle Bowl
- Korean Beef Bowls
- General Tso's Cauliflower Bowls
- Quinoa Chickpea Taco Bowls
- Mexican Whole Grain Rice & Quinoa Casserole Meal Prep
- Chicken Buddha Bowl Meal Prep
- Cauliflower Rice Salmon Poke Bowl Meal Prep
- Bacon Wrapped Asparagus Breakfast Bowls
- Greek Rice & Turkey Meal Prep Bowls
- Plantain Taco Bowl Meal Prep
- Tuna Poke Bowl Meal Prep
Other tips for making Moroccan Farro Grain Bowl:
- Experiment with all versions of farro - pearled, semi-pearled, and whole.
- Cook the farro in chicken or vegetable broth for extra flavor. Add some aromatics, too (bay leaves and garlic)!
- Toast the farro in a sauté pan over medium heat for 3 to 4 minutes for a more nutty flavor.
- Play around with different cheeses, nuts & seeds, veggies, roast your chickpeas before adding, or make this grain bowl gluten-free by swapping out the farro for quinoa.
Moroccan Farro Grain Bowl 
Ingredients
For Cilantro Basil Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Kale
- 2 tablespoon olive oil
- 4 cups shredded kale
- ¼ teaspoon sea salt
For Bowl
- 2 cups cooked farro
- 1 cup chickpeas drained
- 1 cup shredded carrots
- ½ cup feta cheese
- ½ cup chopped dried apricots
- ½ cup shelled pistachios chopped
- ½ cup fresh cilantro chopped
- ½ cup cilantro-basil dressing
Instructions
- Combine ingredients for dressing in a blender or nutribullet and blend until smooth. Refrigerate until serving.
- Heat olive oil over medium heat and add kale. Sauté for 5 minutes, stirring regularly until kale has just begun to wilt. Turn heat off and season with sea salt.
- Add farro, sautéed kale, chickpeas, shredded carrots, apricots, feta cheese, pistachios, and cilantro to 4 MPOF round containers and divide dressing between 4 small cups. Refrigerate until enjoying.
Nutrition
