Farro meets Korean flavors in this spicy nourish bowl with gochujang sauce. With just a little bit of advance prep work, this spicy, nutty, peppery, and crunchy dish (simply put – bursting with flavor and texture) can be ready to enjoy in under 10 minutes.
San Diego is not only gorgeous, but it also has an amazing food scene (although not quite as good as Austin. What? Me biased? Never! ;)). After dining out for almost every single meal over the course of a week, I’m pretty happy to have nourish bowls back in my life. Today, I’m going back to my Korean roots with this exciting twist on the classic dish, bibimbap. I don’t know what it is, but every time I come back from a trip, my normally subdued cravings for Korean food go through the roof.
This bowl is actually a combination of two dishes – bibimbap and spicy soba noodles. Unlike this Korean vegan nourish bowl, I knew that the gochujang sauce needed to be a bit thinner in consistency to properly coat the chicken. Thus, the consistency and flavor of the sauce from this spicy soba noodles was perfect for this bowl.
Over the weekend, I spent some time meal prepping as I normally do {check out my Meal Prep Friday series}.
There are 2 criteria to these nourish bowls:
- Must be a well-balanced meal (with a combination of carbohydrates, protein, fat, veggies) comprised of wholesome, real ingredients
- Must take less than 10 minutes to assemble – no stress, no fuss
I made the gochujang sauce over the weekend and enjoyed it throughout the week. Instead of rice, I incorporated chewy and nutty farro. Arugula definitely needs to be utilized more in Korean cooking as I was surprised at how well its peppery note complemented the spicy sauce. And, of course, snap peas, red bell pepper, and carrots add a lovely crunch factor. If you are hungry for more nourish bowls, check out my Pinterest board!
Ingredients
- 1-2 Tablespoons gochujang sauce depending on your heat tolerance. It is quite spicy
- 1 grilled chicken breast I simply seasoned mine with salt and pepper
- 1/2 cup steamed snap peas
- 1/4 red bell pepper sliced
- 1/4 cup shredded carrots
- 1/2 cup arugula
- 1/2 cup cooked farro
Instructions
- Assemble all the ingredients in a wide bowl. Drizzle the dressing on top and mix. Enjoy!
I love these east meets west kinds of bowls. Farro adds such a nice texture to any dish. I left my heart in San Diego too!
Hmmm.. Put it on my table, girl! Looks delish! Featuring you tomorrow at Work it Wednesday! Hope to see you back!
This is definitely a nourishing bowl! It looks and sounds delicious – so bright and vibrant too 🙂
Oh, sweet mercy, I need this bowl in my life ASAP 🙂 It has all of my favorite things (and now I’m craving Korean like mad!)
Looks tasty and I love the color!
This looks so delicious! I’m in love with nourish bowls lately, especially pictures of them! They just look so beautiful and healthy. Yum!