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Bean and Farro Buddha Bowl with Cilantro-Apple Dressing

by Livestrong_Recipes  |  Feb 10, 2019

Bean and Farro Buddha Bowl with Cilantro-Apple Dressing
Photo Credit: nblxer/ Adobe Stock
  1. PREP
  2. 30 m
  • COOK
  • 20 m
  • 50 m

This bowl from Gabrielle Arnold of gets blessed with two types of beans and is thoughtfully paired with crunchy radishes and just the right grain. Soak and cook dry beans for this or use canned beans for a quicker meal.



  • 2 cups Farro
  • 1 cup Black Beans - Canned
  • 1 cup Cannellini Beans
  • 1/2 cup Raw Radish
  • 1 med Avocado
  • 2/3 cup Apple
  • 1 pinch Salt
  • 1 pinch Pepper, Black
  • 2 tsp Lemon Juice
  • 3 tbsp Extra Virgin Olive Oil
  • 1/3 cup Cilantro
  • 1 tbsp Shallots
  • 1 1/2 tbsp Greek yogurt


1 For the farro: Rinse 2 cups of dry farro and place in pot with at least three cups of salted water. Bring to low boil and cook until grains are al dente or chewy (about 15 to 20 minutes).
2 Drain out excess water and rinse in cold water. Place in the fridge to chill.
3 For the garnishes: Slice half an apple into small triangles or matchsticks, place in a bowl and toss in lemon juice. Cut avocado into half-inch cubes. Slice radishes paper thin. Wash and pluck several leaves of cilantro from stems.
4 For the apple cilantro dressing: Wash and chop half an apple into cubes (reserve other half for salad). Add apple, lemon juice, olive oil, pinch of salt and pepper, cilantro, rice vinegar and shallot to food processor or blender.
5 Pulse until smooth, adding a tiny drizzle of water and/or more olive oil to thin. For an even creamier dressing that’s less acidic, add Greek yogurt and blend again until silky smooth.
6 Season with salt and pepper to taste. Place in fridge to chill.
7 To prepare bowl: In a large bowl, toss the grains, beans and garnishes with salt and pepper.
8 Pour dressing over it and toss again. Divide evenly between four bowls.