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Southwest Grain Bowl with Roasted Poblano Dressing

This southwest grain bowl is perfect for summer when the corn, tomatoes and peppers are in peak season. It's also easily adapted to whatever grain, veggie or hot pepper you have on hand or is in season. The farro is high in protein making this a satisfying vegetarian meal, but roasted or grilled chicken is a great addition as well.

Course Main Course
Keyword grain bowl, poblano dressing
Servings 4
Author Christina Shoup



  • 2 tbsp canola oil plus more for brushing
  • 2 poblano peppers
  • 2 ears of corn, shucked
  • 1/4 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
  • 1/4 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
  • cups farro pearled or unpearled work, cooking times differ
  • 2 cups spinach, arugula, or any mixed greens
  • ¼ cup pepitas, toasted optional
  • ¼ cup goat cheese or feta, crumbled optional


For the dressing:

  1. Light a grill and brush the grate with canola oil.

  2. 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 canola oil and sprinkling with salt and pepper. Grill over moderate heat, until all veggies have 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.

  3. In a blender or mini food processor, combine 2 tbsp of canola 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:

  1. 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.

  2. Toast pepitas in a saute pan until lightly golden and begin to pop. Set aside to cool.

To assemble:

  1. Divide farro among 4 bowls. Top with each bowl with grilled vegetables, dressing, pepitas, green onion, and cheese.

Recipe Notes

This dressing was inspired and adapted from Food & Wine magazine.