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.