Spicy Calabrian Chili Burrata Bowl (Printable)
Creamy burrata meets spicy chili oil and roasted vegetables over tender farro grains.
# What You’ll Need:
→ Grains
01 - 1 cup farro (or quinoa or brown rice)
02 - 2 cups water
03 - 1/2 tsp salt
→ Roasted Vegetables
04 - 1 pint cherry tomatoes, halved
05 - 1 medium zucchini, diced
06 - 1 red bell pepper, diced
07 - 2 tbsp olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
→ Toppings & Assembly
10 - 2 balls (7 oz) burrata cheese
11 - 1/4 cup Calabrian chili oil
12 - 1/4 cup fresh basil leaves, torn
13 - 2 tbsp toasted pine nuts
14 - Zest of 1 lemon
15 - 1 cup arugula
16 - Flaky sea salt, to taste
17 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until grains are tender. Drain any excess water and set aside.
03 - Toss cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tomatoes burst and vegetables are golden.
04 - Divide cooked grains among four bowls. Top each with roasted vegetables and a handful of arugula.
05 - Tear burrata in half and place a portion on each bowl. Drizzle generously with Calabrian chili oil. Sprinkle with fresh basil, toasted pine nuts, and lemon zest. Finish with flaky sea salt and black pepper to taste.
06 - Serve immediately, mixing gently before eating.
# Expert Advice:
01 -
- The way cool cream cheese meets fiery chili oil creates the most satisfying temperature contrast
- Roasted tomatoes turn sweet and concentrated, balancing every bold flavor perfectly
02 -
- Let the roasted vegetables cool for just 5 minutes before assembling so they do not instantly melt the burrata
- The chili oil intensity varies wildly between brands, so start with less and add more to taste
03 -
- Tear the basil by hand instead of cutting it to avoid bruising and blackening
- Toast the pine nuts in a dry pan until golden and fragrant before adding them