A plant-based grain bowl that will satisfy even the most carnivorous among us. This Southwestern Farro Bowl is loaded with smoky, tangy flavors and chewy, creamy textures with the perfect amount of heat.
I’m a little bit freaking out over this Southwestern Farro Bowl. I really didn’t expect to love it so much.
That sounds bad. I love all the recipes I post here. But, unlike my children, some I love more than others. I’m sure you feel the same way. About my recipes, not my children. I know you all love my children exactly the same.
Anyway, I’m a big fan of the chewy texture of farro and have wanted to create a recipe around it for a while. So, the idea for this Southwestern Farro Bowl kind of came about gradually in my head.
Well, I don’t know about you, but not every idea that rattles around in my brain makes the cut. I was a little dubious that the smoke of the chipotle roasted sweet potato would work with the nuttiness of the tahini dressing. But one bite and my eyes rolled back into my head!
In combination with all the lime and cilantro it’s like they were made for each other.
This Southwestern Farro Bowl is plant based and healthy but I find it so delicious I’m having a hard time knowing when to stop eating it!
You definitely don’t have to eat as much as I do to feel satisfied, even though it’s meat free. There’s enough plant based fiber and protein in here to fuel even a raging carnivore.
If you follow me on Instagram, you know portion control is my greatest challenge in terms of healthy eating. Well, this nomstrous grain bowl is NOT helping. But, in all fairness, that’s not really its job. It’s mine.
But since it is also my job to bring you deliciousness, I’m gonna call this one a win.
Hungry for more plant based grain bowls? Try my
Spiralized Apple and Parsnip Power Bowl
A plant-based grain bowl that's loaded with smoky, tangy flavors and chewy, creamy textures with the perfect amount of heat.
- 2 medium sweet potatoes peeled and cut into 1/4" cubes
- olive oil
- 1/2 Tablespoon ground chipotle powder
- 3 cups cooked farro
- 1 bag frozen corn thawed
- 1 can low-sodium black beans drained and rinsed
- 1/4 small red onion diced
- 1 medium avocado pitted and sliced (or cubed if you prefer)
- 1/2 cup tahini
- 2/3 cup freshly squeezed lime juice
- 2/3 cup fresh cilantro tightly packed, stems OK
- 1/4 teaspoon sea salt
- 1 teaspoon maple syrup
- 1 teaspoon lime zest
- 1 Tablespoon olive oil
- 1 - 3 Tablespoons water to reach desired consistency
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Preheat oven to 425.
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Spread diced sweet potatoes in a single layer on a foil lined baking sheet.
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Drizzle with enough olive oil to coat. Sprinkle with chipotle powder. Then, using your hands, mix it all around on the sheet until all the potatoes are evenly coated with the oil and chipotle.
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Roast at 425 for approximately 20 minutes. This is the reason I dice the sweet potatoes so small. They roast quicker. Ovens vary so keep an eye that they don't burn.
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While the potatoes are roasting make the dressing.
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Place all ingredients, except the water, in a blender and blend until smooth.
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If necessary, add water little by little to reach desired consitency.
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Add all ingredients to a large bowl and toss. You may not use all the corn and beans. Adjust to your taste.
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Serve dressing on the side.
Calorie information is approximate and will vary according to exact ingredients used and serving size.
This looks amazing! What brand of Tahini are you using? When I put this recipe into My Fitness Pal, even after removing the avocado and the oil, I had to take it down to 1/4 cup Tahini to get it to 500 calories per serving, so I’m not sure how the original has such a low calorie count.
Hi, I used Nutrifox to calculate the calories for this dish. I have since stopped using it so I no longer have access to exactly how I broke it down. I do know, though, that the count I gave here is for one serving and the recipe is for four servings. Did you already account for that? I also may have assumed that one person would not use the full 1/4 of the dressing. LMK if the serving thing wasn’t your issue and I can try to help you figure it out further.
Thanks so much for the quick reply! I was counting 1/4 of the dressing, I think part of it was the farro, once I bought the farro it appears to have slightly less calories than the one I picked from MFP originally.
I put it back in again, with 1/2 cup tahini (Pepperwood whole seed tahini), and with no oil and no avo, it’s 596 calories for 1/4 the entire recipe – so if less dressing is actually used it’ll be lower as well, since the dressing has so much of the calories.
I am making this tonight, thanks so much! It looks fantastic, can’t wait 🙂
I hope you loved it. Did you feel less than 1/4 of the dressing was enough? Would love to hear your thoughts.
Love the texture and nutty flavour of farro. Not many people use it, but we do and love it. This looks like a nutritious and delicious meal for sure.
Thanks, Gloria. I heard somewhere that Farro is going to get its 15 minutes this year. I hope that comes true. I’m a big fan.
I always feel good about eating these bowls. They are always fresh and delicious.
Food making you feel good. That’s what it’s all about.
This salad is gorgeous! I need it for lunch asap!
Hope you enjoy it!
I too, am a big fan of farro, and this bowl looks so fresh and delicious! Yum 🙂
Thank you! I’m seriously crushing on it right now.
I love everything in this beautiful salad!
Thank you, Julie! For some reason I was resisting adding corn but I’m so glad I did. Just that little bit of extra sweetness. Plus black beans and corn are such a great combo.
Wow, this looks so fresh and delicoius! I’m loving all the bright colors too, really makes me want to dig in!!
Thanks Derek. Makes me wanna dig in too. AGAIN!