Mexican Farro Bowl
The chewy farro base of this recipe takes on the dressing flavors beautifully. This is a colorful, hearty, tangy dish.
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
Calories: 579kcalCarbohydrates: 83gProtein: 17gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 1647mgPotassium: 881mgFiber: 20gSugar: 13gVitamin A: 1072IUVitamin C: 48mgCalcium: 79mgIron: 4mg
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