Go Back
Print Pin

Smoky Vegetable & Farro Power Bowls

Experience a vibrant medley of fire-grilled vegetables and hearty black beans over a bed of ancient-grain farro. A zesty, smoky dressing ties everything together for a satisfying, nutrient-packed meal.
Course Main Course
Cuisine Southwestern-Inspired
Keyword farro bowl, grilled vegetable bowl, meal prep lunch bowls
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 572kcal

Equipment

  • Outdoor grill or indoor grill pan
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Immersion blender with blending cup (or a small blender)
  • Chef's knife
  • Cutting board
  • Tongs

Ingredients

Pantry & Seasonings

  • 3 cups cooked pearled farro
  • 2 15-ounce / 425 g cans low-sodium black beans, rinsed and drained
  • ⅓ cup 80 ml extra-virgin olive oil
  • ¼ cup 60 ml fresh lime juice
  • 1 tablespoon maple syrup
  • ¾ teaspoon kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 1 teaspoon smoked paprika
  • Pinch of cayenne pepper

Produce

  • 2 medium zucchini sliced lengthwise into ½-inch planks
  • 2 medium yellow summer squash sliced lengthwise into ½-inch planks
  • 1 small globe eggplant sliced into ½-inch rounds
  • 1 medium red onion cut into thick wedges
  • 1 large red bell pepper quartered and seeded
  • 1 large yellow bell pepper quartered and seeded
  • 1 bunch green onions about 4 to 6
  • 2 cloves garlic minced
  • ¼ cup loosely packed fresh cilantro chopped
  • 2 medium avocados diced
  • Lime wedges for serving

Dairy & Garnish

  • 3 ounces 85 g cotija cheese, crumbled
  • ¼ cup toasted pepitas shelled pumpkin seeds

Instructions

  • Prepare the Smoky Lime Dressing : In a blending cup or small blender, combine the ⅓ cup olive oil, lime juice, maple syrup, minced garlic, cilantro, smoked paprika, cayenne, ½ teaspoon of the kosher salt, and ½ teaspoon of the black pepper. Blend until the mixture is smooth and emulsified. Set aside about ⅓ cup of the dressing for the final drizzle.
  • Ready the Grill : Preheat your grill or grill pan over medium heat, aiming for a surface temperature of about 375°F (190°C). Ensure the grates are clean.
  • Season the Vegetables : In a large bowl, toss the prepared zucchini, yellow squash, eggplant, red onion, and bell peppers with just enough olive oil to lightly coat them, then season with the remaining ¼ teaspoon kosher salt and ½ teaspoon black pepper.
  • Grill Until Tender-Charred : Arrange the seasoned vegetables on the hot grill in a single layer, working in batches if necessary. Grill for about 8 to 10 minutes, turning halfway through, until they are tender-crisp with distinct grill marks. Add the green onions to the grill during the last 3 to 4 minutes of cooking.
  • Chop & Dress : Remove all vegetables from the grill and let them cool slightly on a cutting board. Coarsely chop everything into bite-sized pieces. Transfer the chopped vegetables to a mixing bowl and toss with about half of the main dressing portion (not the reserved amount).
  • Assemble the Bowls : Add the cooked farro to a separate large bowl and toss with the remaining main portion of the dressing until well-coated. Divide the seasoned farro among six bowls. Top each with a generous portion of the grilled vegetables, black beans, diced avocado, and crumbled cotija cheese. Drizzle with the reserved dressing, sprinkle with toasted pepitas, and serve immediately with fresh lime wedges.

Notes

 

  • Storage: For best results, store the farro, vegetables, and toppings in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving. You can enjoy the leftovers chilled or gently reheated.
  • Ingredient Swaps: Quinoa or brown rice are excellent substitutes for farro. If you can't find cotija, crumbled feta or a dairy-free alternative works well. Feel free to use any seasonal vegetables that grill nicely, such as asparagus or sliced portobello mushrooms.
  • No Grill? No Problem: If you don't have a grill, you can achieve a similar result by roasting the vegetables. Arrange them on a baking sheet and roast in an oven preheated to 425°F (220°C) for 15-20 minutes, flipping once, until tender and lightly browned at the edges.

Nutrition (per serving, approximate)

Serving Size: about 2 ¼ cups
  • Calories: 572
  • Total Fat: 27 g
  • Saturated Fat: 7 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 4 g
  • Monounsaturated Fat: 14 g
  • Cholesterol: 13 mg
  • Sodium: 654 mg
  • Total Carbohydrate: 65 g
  • Dietary Fiber: 19 g
  • Total Sugars: 8 g (Includes 2g Added Sugars)
  • Protein: 21 g
  • Vitamin D: 0 mcg
  • Calcium: 210 mg
  • Iron: 5 mg
  • Potassium: 1055 mg