By: Chef Laura Bonicelli
My Mexican Farro Bowl is a Fusion of the nutrient-rich grain farro and bold traditional Mexican flavors.
The Nutritional Powerhouse Base
🌶️🍯🌿🇲🇽 The foundation of this dish is farro, an ancient grain known for its chewy texture and nutritional benefits. Farro acts as a sponge, soaking up the tangy lime juice and ancho chili, while providing a satisfying bite that’s both nutrient-rich and flavorful.
Textures and Tastes:
Each vegetable in this bowl contributes to a rich variety of tastes and textures. Roasted eggplant, bell peppers, zucchini, and squash offer a sweet contrast to the dish, each adding a unique flavor and boosting the bowl’s visual appeal.
The Art of Dressing:
The ancho chili powder introduces a smoky element, while the lime juice brightens the profile. The dressing, enhanced with honey and cilantro, is sweet and delicious.
A Topping of Cheese for Creamy Indulgence
Finishing the dish with a sprinkling of queso blanco or feta cheese adds a creamy, salty contrast. Each forkful is a satisfying eating experience.
Serving Up a Flavor Fiesta
Whether it’s for a dinner party or a casual family lunch, my Mexican Farro Bowl is a celebration of flavors. With its final drizzle of dressing and a sprinkle of fresh cilantro and cheese, it’s more than a meal—it’s a flavorful fiesta that honors the essence of Mexican cooking and the wholesome goodness of farro.
Buon Appetito!
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Step by Step Instructions
Mexican Farro Bowl
Ingredients
- canola cooking spray
- 1 medium-sized eggplant cut into 3/4-inch cubes
- 1/2 teaspoon Kosher salt
- 1 medium zucchini cut into 3/4-inch cubes
- 1 medium yellow squash cut into 3/4-inch cubes
- 1/2 large red onion cut into 3/4-inch dice
- 1 red bell pepper stemmed, seeded and cut into 3/4-inch cubes
=====farro marinade=====
- 4 scallions
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic chopped
=====dressing=====
- 6 tablespoons extra-virgin olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/4 cup chopped cilantro
- 2 teaspoons ancho chili powder
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
=====
- 2 cups cooked farro
- 1 15- ounce can black beans drained and rinsed
=====garnishes=====
- 4 ounces queso blanco or feta
- lime wedges
- cilantro leaves
Instructions
- Preheat oven to 425 F. Toss the cubed eggplant with salt and set aside while you prepare the other vegetables.
- Coat two baking sheets with cooking spray. Spread the salted eggplant on one sheet and the other vegetables on the other. Spray the vegetables with cooking spray and bake for 20 to 25 minutes, until vegetables are cooked and beginning to char/brown.
- While the vegetables are baking, preheat your broiler. Put the scallions on a baking sheet sprayed with canola oil. Spray the scallions with canola oil. Broil for 6 minutes, turning half-way through, until charred. Chop the scallions and put in the bowl of a food processor fitted with a metal blade.
- Add the olive oil, lime juice, salt pepper, and garlic. Process until the mixture is mostly smooth, some chunks of onion will remain, about 1 minute.
- Remove the cooked vegetables from the oven and put in a bowl. Add the scallion mixture and toss. Set aside.
- Whisk together the olive oil, lime juice, honey, cilantro, chili powder, salt, and pepper. Reserve 1/4 cup of the dressing, toss the rest with the cooked farro.
- Spoon the farro, vegetables, beans, and cheese into bowls. Drizzle with dressing and serve sprinkled with cheese, and cilantro leaves, and lime wedges on the side.
Nutrition
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