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California Caprese Bowl

Photo: Hector Sanchez Styling: Lydia Purcell

Yield

Serves 1

This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, California Caprese bowl must-haves such as thinly chopped peeled avocado, tomato wedges, and fresh mozzarella cheese top brown rice.

Ingredients

  • 1/2 cup cooked farro
  • 1 cup baby arugula
  • 3 tablespoons chopped peeled avocado
  • 2/3 cup tomato wedges
  • 1 ounce torn fresh mozzarella cheese
  • 2 tablespoons fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 slice center-cut bacon, cooked and crumbled
  • Balsamic-Dijon Sauce:
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 340
  • fat 19.2 g
  • satfat 6.1 g
  • monofat 9.7 g
  • polyfat 1.6 g
  • protein 12 g
  • carbohydrate 31 g
  • fiber 6 g
  • cholesterol 25 mg
  • iron 2 mg
  • sodium 463 mg
  • calcium 220 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Top cooked farro with arugula, avocado, tomatoes, and mozzarella cheese. Sprinkle with basil, pepper, and bacon.

  2. In a small bowl, combine olive oil, vinegar, mustard, and salt, stirring well with a whisk. Drizzle over bowl.