![a recipe photo of the Farro Burrito Bowls](https://cdn.statically.io/img/www.eatingwell.com/thmb/5DB3Hgm1PGpttyA0eNlbEOJfVxo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7010038_CL-Bowls_Farro-Burrito-Bowl_205-1-2e9497bafbb84e9fa207fec88d37d6cb.jpg)
Ingredients
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1 zucchini, cut lengthwise into 1/2-in.-thick slices
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1 yellow squash, cut lengthwise into 1/2-in.-thick slices
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½ medium eggplant, cut lengthwise into 1/2-in.-thick slices
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½ red onion, cut into 3/4-in. wedges
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4 mini bell peppers
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2 scallions
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Cooking spray
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¼ cup extra-virgin olive oil, divided
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3 tablespoons fresh lime juice, divided
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2 teaspoons water
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1 teaspoon kosher salt, divided
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¾ teaspoon freshly ground black pepper, divided
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1 garlic clove, coarsely chopped
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2 tablespoons chopped fresh cilantro
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2 teaspoons honey
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¾ teaspoon ancho chile powder
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2 cups cooked farro
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1 (15 ounce) can unsalted black beans, drained and rinsed
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3 ounces queso fresco, crumbled (about 3/4 cup)
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1 medium avocado, diced
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Lime wedges
Directions
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Preheat grill to medium-high (400°F to 450°F). Spray zucchini, yellow squash, eggplant, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill scallions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Cut vegetables into 2-inch pieces.
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Place chopped scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons water, 1/4 teaspoon salt, 1/4 teaspoon black pepper and garlic in a food processor; process until smooth. Combine grilled vegetables and scallion mixture in a bowl; set aside.
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Whisk together remaining 3 tablespoons olive oil, cilantro, 2 tablespoons lime juice, honey, chile powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Reserve 1 1/2 tablespoons cilantro mixture. Add cooked farro to remaining cilantro mixture; toss to coat.
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Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls. Drizzle evenly with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.
Nutrition Facts (per serving)
517 | Calories |
29g | Fat |
61g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 2 cups | |
Calories 517 | |
% Daily Value * | |
Total Carbohydrate 61g | 22% |
Dietary Fiber 15g | 54% |
Total Sugars 10g | |
Added Sugars 3g | 6% |
Protein 17g | 34% |
Total Fat 29g | 37% |
Saturated Fat 6g | 30% |
Sodium 566mg | 25% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.