Spicy Tex-Mex Farro Bowls with Charred Corn and Poblano

Forget boring burrito bowls-this recipe swaps rice for protein- and fiber-rich farro. With a slightly firmer texture, farro takes a bit longer to cook, but the wait is well worth it. Once tender, it’s tossed with zesty Tex-Mex flavors, lime and cilantro.

Top your farro with the ultimate Tex-Mex dream team: charred corn, roasted poblano, fresh pico de gallo and creamy guacamole. It’s a colorful, satisfying bowl that’s as delicious as it is nutritious.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook farro according to package directions with a pinch of salt until tender. Drain if needed and set aside.
2. While farro cooks, halve the poblano pepper and remove seeds. Place skin-side up on a baking sheet and broil until charred, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel off skin and dice.
3. Shuck the corn and cut kernels off the cob. Heat a dry skillet over high heat and char the corn kernels until slightly blackened, about 3 minutes. Remove and set aside.
4. Dice the tomato and half the red onion. Combine in a small bowl with juice from half the lime, a pinch of salt and a pinch of sugar to make pico de gallo.
5. In a large bowl, combine the cooked farro, Tex-Mex paste, southwest spice blend, juice from remaining lime and chopped cilantro. Stir well.
6. Warm the sour cream slightly in the microwave or on the stovetop.
7. To serve, divide the farro mixture between bowls. Top with charred corn, diced poblano, pico de gallo, a dollop of guacamole and a drizzle of sour cream. Garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with brown rice, quinoa or barley. Adjust cooking times accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat farro and vegetables before assembling.

Is this recipe vegan?

It can be made vegan by using a plant-based sour cream and omitting the butter (use oil instead).