Grilled Vegetable & Black Bean Farro Bowls

These bowls are filled with all the hearty goodness of a black bean and veggie burrito, minus the tortilla. Nutty, chewy farro takes the place of rice, and the veggies are grilled with a zesty lime vinaigrette. The bowls are delicious at room temperature, but you can also heat the beans with a splash of vegetable broth and reheat the vegetables in a small skillet.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• Cooking spray
• 1 zucchini, cut lengthwise into ½-inch-thick slices
• 1 yellow squash, cut lengthwise into ½-inch-thick slices
• ½ medium eggplant, cut lengthwise into ½-inch-thick slices
• ½ red onion, cut into ¾-inch wedges
• 4 mini bell peppers
• 2 scallions
• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons fresh lime juice, divided
• 2 teaspoons water
• 1 teaspoon kosher salt, divided
• ¾ teaspoon freshly ground pepper, divided
• 1 clove garlic, coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons honey
• ¾ teaspoon ancho chile powder
• 2 cups cooked farro
• 1 15-ounce can unsalted black beans, drained and rinsed
• 3 ounces queso Fresco, crumbled (about ¾ cup)
• 1 medium avocado, diced
• Lime wedges

Directions

1. Preheat grill to medium-high (400°F to 450°F). Spray zucchini, yellow squash, eggplant, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill scallions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from mini bell peppers; discard. Cut vegetables into 2-inch pieces.
2. Place chopped scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, water, ¼ teaspoon salt, ¼ teaspoon black pepper and garlic in a food processor; process until smooth. Combine grilled vegetables and scallion mixture in a bowl; set aside.
3. Whisk together remaining 3 tablespoons olive oil, 2 tablespoons lime juice, cilantro, honey, chile powder, ¾ teaspoon salt and ½ teaspoon pepper in a medium bowl. Reserve 1½ tablespoons cilantro mixture. Add cooked farro to the remaining cilantro mixture in the bowl; toss to coat.
4. Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls. Drizzle evenly with reserved 1½ tablespoons cilantro mixture. Serve with lime wedges.

Nutritional Information

Per Serving: 517 Calories, Total Fat: 29 g, Saturated Fat: 6 g, Carbohydrates: 61 g, Fiber: 15 g, Total Sugars: 10 g, Added Sugars: 3 g, Protein: 17 g, Sodium: 566 mg

© Dotdash Meredith. All rights reserved. Used with permission.