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Farro Burrito Bowl


As a part of my new culinary adventure in plant-based cooking, I've promised myself that, each week, I would eat a food that I've never tried before. This week, that food was an ancient whole grain called, "Farro." It was a little package of rice that I happened to pick up at the grocery store, thinking it might make a good grain base for a Buddha Bowl.


Since I absolutely love the flavor of Mexican food, I decided to mix in some lentils, black beans and taco seasoning, along with plenty of diced fresh tomatoes, onions and avocados for a truly delicious and fiber-filled all-in-one dish. Hope you enjoy!


Ingredients:

- 1 cup Farro, cooked per package instructions

- 1/2 tsp chili powder

- 1/2 tsp cumin

- 1/2 tsp olive oil

- 1 Tbsp olive oil

- 1 - 15 oz can Italian lentils, drained and rinsed

- 2 - 15 oz can black beans, drained and rinsed

- 1/4 cup vegetable stock or water

- 1 packet taco seasoning (I use Old El Paso or McCormick)

- 3 Roma tomatoes, diced

- 1/2 red onion, diced

- 1 large, ripe avocado, sliced for topping

- chopped Cilantro leaves for topping

- 1 jalapeno, seeded and diced for topping (optional)


Instructions:

  1. Cook Farro per package instructions, add 1/2 tsp olive oil, cumin and chili powder. Mix well with a spoon. Cover and set aside to keep warm. This will be your base for each bowl.

  2. In a large skillet, heat 1 Tbsp olive over medium heat; and add lentils, black beans, veggie stock and taco seasoning. Stir mixture and simmer on low heat for 3-5 minutes, until veggie broth or water are mostly evaporated, and beans have picked up the flavor of the seasonings.

  3. Turn off heat. Place 1 cup of cooked and seasoned Farro in each bowl; then 1 cup of lentil/bean seasoned mixture on top.

  4. Top each bowl with lots of diced tomatoes, onions and avocado.

  5. Add a few Cilantro leaves and sprinkle on some diced jalapenos for extra spice if desired.

Notes: For a sweet and spicy dish, add 1 cup of sweet corn while simmering the lentil and bean mixture.


Serve warm bowls as an entrée, or wrap ingredients in warm tortillas with salsa and serve as Burritos. This dish is also great served with blue corn tortilla chips. Enjoy!


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