Mexican Spicy Farro Bowl

I love spicy food and Mexican food is in my top 3 favorites. Beans, cilantro, salsa, avocado, etc..they pack a lot of flavor and nutrition. This Mexican bowl became one of my favorite dishes after the first bite. The pictures should be enough to sell you on this one. I used farro because it tastes so good, nutty and barley like, and has way more of a bite and nutrient content than rice or other grains.

Farro is an ancient wheat grain that is finally making a comeback, and with good reason. Named Farro, after ‘pharaoh’, because it was popular in Egypt before spreading to the Roman Empire.  It is high in protein, fiber, antioxidants, B vitamins, zinc, magnesium, and iron. Farro’s has many different types of carbohydrates, among which is a specific compound called cyanogenic glucosides. These have been shown to strengthen the immune system, reduce inflammation, help regulate blood sugar levels, and lower cholesterol.

Mexican Spicy Farro Bowl

Yields: 2-3 people

  • 4 cups cooked farro
  • 2 cans black beans, rinsed
  • handful of fresh chopped cilantro
  • 4 tbsp olive oil to toss
  • Salsa
  • 1 carton of cherry tomatoes or 1 1/2 cups
  • 1/2 red onion
  • 1/2 cup chopped cilantro
  • 1-2 chopped chipolte peppers (sold in cans in adobo sauce at most markets)
  • 1/2 avocado chopped
  • optional; handful chopped jalapeños-the chipotle peppers are also spicy enough
  • 6 tbsp oil
  • juice of half of a fresh lime
  • salt and pepper to taste
  • Roast Veggies
  • 1/2 sliced eggplant
  • 1 sliced zucchini
  • 1/2 red onion sliced
  • handful of cherry tomatoes
  • 1 sliced squash
  • olive oil for frying
  • salt and pepper to taste
  • 1/2 sliced pepper, don't cook, put to the side to finish the bowl
  • optional; quartered artichoke hearts
  • Chipotle cream sauce
  • 1 to 4 chipolte peppers (depending on your spice tolerance)
  • 1/2 cup raw cashews (soaked for at least an hour or overnight and rinsed)
  • juice of 1 fresh lime
  • 1/2 cup unsweetened nut milk or water
  • salt and pepper to taste

Start the farro. Next, make the chipotle sauce and put to the side.

In an oiled skillet start frying the veggie slices with some salt and pepper. Brown each side. You could also roast them in the oven on an oiled cookie sheet at 450F and after 10 minutes flip each side.

Finely chop all the ingredients for the salsa and mix. Store that in the refrigerator.

When the farro is done, mix the black beans, a handful of cilantro, and the oil, and keep it warm in the pot with the lid on and heat off. Add salt and pepper to taste.

To dress the bowl, put a scoop of the farro mix and some slices of the veggies on top. Slice the raw pepper and stick those to the side of the bowl. Spoon some salsa on top, then follow with the chipotle cream sauce. Garnish with more chopped cilantro. Buen provencho.

  • Preparation time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 1 hour
Mexican Spicy Farro Bowl
Mexican Spicy Farro Bowl
Mexican Spicy Farro Bowl
Mexican Spicy Farro Bowl

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