Farro Burrito Bowls
Healthy, Vegetarian, Weeknight
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons honey
3/4 teaspoon ancho chile powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups cooked farro
2 cups grilled vegetable mixture from (grilled caponata panini), coarsely chopped
1 (15-oz.) can unsalted black beans, rinsed and drained
3 ounces queso fresco, crumbled (about 3/4 cup)
1 medium avocado, sliced
Lime wedges
Directions
Combine first 7 ingredients in a medium bowl, stirring with a whisk. Reserve 1 1/2 tablespoons cilantro mixture. Add farro to remaining cilantro mixture; toss to coat.
Divide farro mixture, chopped grilled vegetables, beans, cheese, and avocado among 4 shallow bowls. Drizzle with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.
Nutrition
Calories 452
Fat 24.8g
Satfat 5.4g
Monofat 14g
Polyfat 2.9g
Protein 16g
Carbohydrate 53g
Fiber 13g
Cholesterol 15mg
Iron 2mg
Sodium 614mg
Calcium 195mg
Sugars 7g
Est. added sugars 3g