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Farro Bowls
with spicy black beans / nectarine salsa

Active: 40 min Total: 50 min
These protein-packed vegetarian bowls have layers of flavor served over farro including a spiced black bean mixture, fresh summer nectarine salsa and a finish of creamy cilantro lime yogurt sauce.


Farro Bowls:
  • Farro, dried - 1 cup
  • Chili powder - 1 tsp
  • Coriander, dried - 1 tsp
  • Cumin, dried - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Onions, small - 1 , chopped
  • Bell peppers, red - 1/2 , diced
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Corn, frozen - 1 cup
Nectarine Salsa:
  • Bell peppers, red - 1/2 , diced
  • Cilantro - 1 Tbsp , chopped
  • Nectarines (sub peaches) - 2 , chopped
  • Tomatoes, medium - 1 , chopped
  • Oil, olive - 2 tsp
  • Limes - 1/2 , zest and juice of
  • Honey - 1/2 tsp
  • Sriracha (opt; sub hot sauce of choice) - 1/2 tsp
Cilantro-Lime Yogurt:
  • Cilantro, fresh - 1 Tbsp , chopped
  • Lime juice - 1 tsp
  • Yogurt, plain or Greek - 1/2 cup


  1. Cook farro - Double if making Thursday’s dinner. Bring a saucepan of water to boil (just like you would for boiling pasta). 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. Onions / Bell peppers (for both the salsa and farro bowls) - Prep as directed. Combine the onions and the portion of bell peppers for the farro bowls in one container. Store the remaining bell peppers separate. (Can be done up to 5 days ahead)
  4. Cilantro - Chop cilantro for both salsa and yogurt. (Can be done 1 day ahead)
  5. Make salsa - Chop nectarines, tomatoes (video is for slicing, but take it one step further and roughly chop slices). Combine with bell peppers (just the portion for the salsa), cilantro (the portion for the salsa), olive oil, lime zest and juice, honey and Sriracha. Season with salt and pepper. (Can be done 1 day ahead)
  6. Make cilantro lime yogurt - Combine cilantro (the portion for the yogurt) with lime juice and yogurt. (Can be done 1 day ahead)
  7. Beans - Drain and rinse beans.

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  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. (If doubled, remember to save half for Thursday.)
  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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