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Farro Bowls
with nectarine salsa

Active: 40 min Total: 40 min
There is a summery simplicity to these farro bowls topped with fresh fruit salsa. This popular dish was first featured in a meal plan in summer 2017.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Farro Bowls:
  • Farro, semi-pearled / husked and uncooked - 1 cup
  • Chili powder - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Onions, medium - 1/2 , diced
  • Bell peppers, any color - 1 , diced
  • Corn kernels, frozen - 1 cup (sub fresh)
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
Nectarine Salsa:
  • Jalapenos - 1 , diced
  • Cilantro - 2 Tbsp , chopped
  • Nectarines - 2 , chopped (sub peaches)
  • Tomatoes, medium - 1 , chopped
  • Oil, olive - 1 Tbsp
  • Lime zest - 1/2 tsp
  • Honey - 1/2 tsp
  • Sriracha - 1/2 tsp (sub any hot sauce)
Cilantro Lime Yogurt:
  • Cilantro - 2 Tbsp , chopped
  • Lime juice - 1 tsp
  • Yogurt, plain or Greek - 1/2 cup

Prep

  1. Cook farro - Skip if farro was made ahead for Wednesday. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine chili powder, coriander, cumin, and paprika. (Can be done up to 5 days ahead)
  3. Jalapenos / Onions / Bell peppers - Prep as directed. Store jalapenos in one container. Combine the onions and bell peppers in a separate container. (Can be done up to 5 days ahead)
  4. Cilantro (for salsa and yogurt) - Chop cilantro. (Can be done 1 day ahead)
  5. Make salsa - Chop nectarines (video is for slicing, but take it one step further and roughly chop slices) and tomatoes. Combine with cilantro (portion for salsa), olive oil, lime zest, honey, jalapenos, and Sriracha. Season with some salt and pepper. (Can be done 1 day ahead)
  6. Make cilantro lime yogurt - Combine cilantro (portion for the yogurt) with lime juice and yogurt. (Can be done 1 day ahead)
  7. Corn - If using frozen corn, defrost. If using fresh corn, slice kernels off cobs.
  8. Beans - Drain and rinse beans.

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Make

  1. Heat a frying pan or skillet over medium-high heat. Add cooking oil and then onions and bell peppers to heated oil. Saute until onions are soft, 2 to 3 minutes. Add spice mix and saute until spices coat vegetables and turn fragrant, ~1 minute more. Add beans and corn and continue cooking until corn is defrosted and heated through.
  2. If made ahead, reheat farro in the microwave or in a frying pan with a splash of water.
  3. Assemble bowls by topping farro with beans and corn. Just before serving, top with nectarine salsa and cilantro lime yogurt. Enjoy!

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