How can a bowl this colorful not make you happy and want to eat all of it? “Bowls” are pretty much my favorite thing right now and this Fajita Farro Bowl Avocado Cream is my new favorite. In our house, I think we eat out of bowls more than we eat off plates. That’s okay, right?
If you’ve never had farro, it’s super simple to make and the chewy texture is my favorite part (plus it’s packed with protein and fiber). Do you see these veggies? My goodness, they are so good! You could totally sauté these on a stove top, but I like to throw them in the oven while the farro is cooking and let the oven do all the work.
The entire meal takes about 45 minutes from start to finish but you can do all of this ahead of time and do a quick reheat on the farro and veggies and you can have dinner on the table in less than 5 minutes. Not kidding.
Fajita Farro Bowl with Avocado Cream
- 1 cup dry farro
- 1 large green, red, and yellow bell pepper, sliced into thin strips
- 1 large red onion, sliced thin
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt divided
- 1 avocado
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 cup halved cherry tomatoes
- ½ cup shredded Monterey jack cheese
- ¼ cup sliced green onions
- Optional: pickled jalapeños and cilantro
Preheat oven to 425°F. Cook farro according to package directions. While the farro is cooking, toss the veggies with 2 tablespoons olive oil and ¼ teaspoon saltl; line a sheet pan with aluminum foil and arrange sliced bell peppers and sliced onions in one even layer.
Roast in the oven for 20 minutes.
Add the avocado, ¼ cup sour cream, lime juice, and remaining ¼ teaspoon salt to a food processor and blend until smooth. Shred the cheese and slice the tomatoes and green peppers.
When the farro is done cooking (there might be extra water on the bottom of the saucepan, that’s okay) and the veggies are done, assemble your bowls with all your toppings and the avocado cream on top.