Mexican

Mexican Farro Bowl

Name: Mexican Farro Bowl
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
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); 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); 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); 4 ounces queso blanco or feta; lime wedges; cilantro leaves

The chewy farro base of this recipe takes on the dressing flavors beautifully. This is a colorful, hearty, tangy dish.

By Chef Laura Bonicelli

bell pepperblack beansfeta

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Servings

6 servings

Ingredients

canola cooking spray
1 medium-sized eggplant (cut into 3/4-inch cubes)
1/2 teaspoonKosher 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 tablespoonsextra-virgin olive oil
2 tablespoonsfresh lime juice
1/2 teaspoonKosher salt
1/2 teaspoonfreshly ground black pepper
2 clovesgarlic (chopped)

dressing

6 tablespoonsextra-virgin olive oil
1/4 cupfresh lime juice
2 tablespoonshoney
1/4 cupchopped cilantro
2 teaspoonsancho chili powder
2 teaspoonsKosher salt
1 teaspoonfreshly ground black pepper
2 cupscooked farro
1 15- ouncecan black beans (drained and rinsed)

garnishes

4 ouncesqueso blanco or feta
lime wedges
cilantro leaves

Instructions

1
Preheat oven to 425 F. Toss the cubed eggplant with salt and set aside while you prepare the other vegetables.
2
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.
3
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.
4
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.
5
Remove the cooked vegetables from the oven and put in a bowl. Add the scallion mixture and toss. Set aside.
6
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.
7
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 (per serving)

579

Calories

17g

Protein

83g

Carbs

23g

Fat

20g

Fiber

1647mg

Sodium