Perfect for Summer Months
During the summer months, this is my favorite type of grain bowl. The abundance of fresh, seasonal produce like corn, tomatoes, and peppers makes it the perfect time to enjoy this southwest grain bowl. To add additional protein to this bowl, I often use my Southwest Chicken marinade and grill some chicken thighs – my preferred protein on the grill. The vibrant flavors and textures come together so nicely in this bowl and it’s one I look forward to making every summer.
The Ease of Making Components Ahead of Time
One of the best aspects of this grain bowl is that you can prepare the components ahead of time. Cook the farro, grill the veggies, and make the roasted poblano dressing in advance. Store everything in separate containers in the fridge, and when it’s time to eat, simply assemble your bowl and enjoy. This makes for quick and easy meals throughout the week, saving you time and effort while still providing a delicious and nutritious option.
Balanced Nutrition: Protein, Fat, and Fiber
Grain bowls are not just delicious; they also provide a well-balanced meal. The farro in this bowl is high in protein, offering a substantial base. The grilled veggies add plenty of fiber, helping you feel full and satisfied. Healthy fats come from the olive oil in the dressing and the optional toppings like avocado and seeds.
Hope you enjoy this summer dish as much as my family does!
Cheers,
Christina
Southwest Grain Bowl with Roasted Poblano Dressing
Ingredients
Dressing
- 2 tbsp avocado oil plus more for brushing
- 2 poblano peppers
- 2 ears of corn, shucked
- ¼ cup extra-virgin olive oil
- 3 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 2 green onions, white part only, thinly sliced green parts reserved for bowl
- ¼ cup chopped cilantro
- Kosher salt
Grain Bowl
- 2 ears of corn, shucked
- 2 medium zucchini
- 1 red onion
- 1 sweet bell pepper any color
- 1 cup cherry tomatoes halved
- cilantro leaves garnish
- 1½ cups farro pearled or unpearled work, cooking times differ
- 2 cups spinach, arugula, or any mixed greens
- ¼ cup pumpkin seeds
- ¼ cup feta, crumbled optional
Instructions
For the dressing:
- Light a grill and heat over medium high. Brush the grate with avocado oil.
- Prepare the corn and poblanos for the dressing as well as the corn, zucchini, red onion and bell peppers used in the bowl by brushing with avocado oil and sprinkling with salt and pepper. Grill until all veggies have nice grill marks and the corn and poblanos are lightly charred all over. Transfer to a sheet pan to cool slightly. Peel, seed and chop the poblanos. Cut the corn kernels off the cob. Cut all other veggies into bite-sized pieces and set aside to for the grain bowl.
- In a blender or mini food processor, combine 2 tbsp of avocado oil, olive oil, lime juice, apple cider vinegar, honey, green onion whites, chopped cilantro, poblanos and 1 cup of the corn kernels. Pulse until a chunky dressing forms. Season with salt.
For the grain bowl:
- In a medium pot, boil water and cook farro according to the direction on the package. Drain any excess liquid and spread on a sheet pan lined with parchment to cool. This step also prevents the grain from getting gummy and stuck together.
To assemble:
- Divide farro among 4 bowls. Top with each bowl with greens, grilled vegetables, tomatoes, dressing, pumpkin seeds, green onion, feta and cilantro.
Notes
Nutrition
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