Grilled Summer Buddha Bowl Salad

  • 1 cup farro (substitute Quinoa, buckwheat, etc.)
  • 2 1/2 cups water
  • 1 pinch sea salt
  • 1 nectarine, sliced
  • 1 cup cherry heirloom tomatoes
  • 1 small zucchini
  • 1 small summer squash
  • 1/2 package extra firm tofu, drained and pressed
  • 1/2 avocado, sliced
  • 4 heaping handfuls kale (substitute Swiss chard, spinach or arugula)
  • 1/2 can corn, drained and rinsed
  • 1/3 cup Pompeian Organic Extra Virgin Olive Oil
  • salt, to taste
  • pepper, to taste

For the Hemp Honey Mustard dressing

  • 3/4 cup hemp seeds
  • 1/4 cup water
  • 3 tbsp. spicy brown mustard
  • 1-2 tbsp. maple syrup, depending on how sweet you like it
  • salt, to taste
  • pepper, to taste
  1. In a medium pot, bring your farro, water, and sea salt to a boil over high heat. Once boiling, reduce the heat to low, cover and cook for 30 minutes.
  2. Heat your grill to medium-high heat, about 375F.
  3. Meanwhile, press your tofu with a paper towel to remove excess water. Once the tofu is pressed, chop your nectarines, squash and zucchini into 1/2" thick slices. Skewer your tofu, nectarines, squash, zucchini, and cherry tomatoes. Pour Pompeian Organic Extra Virgin Olive Oil over your skewers and season with salt and pepper (make sure the oil covers everything).
  4. While your skewers are on the grill, blend together your Hemp Honey Mustard ingredients in a blender until smooth. Set aside.
  5. When your farro is done cooking, add it to a large bowl with your kale and toss it until the kale is slightly wilted. Then divide your farro and kale between four bowls.
  6. Top each bowl with two skewers, avocado slices and drizzle with Hemp Honey Mustard.
  7. Enjoy!

Author: Brewing Happiness

If you want everything good about summer in one bowl, try this vegan Grilled Summer Buddha Bowl Salad topped with a Hemp Honey Mustard sauce!

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