Southwest Grain Bowl with Roasted Poblano Dressing

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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 grilled chicken is a great addition as well.

Course: Main Course

Keyword: grain bowl, poblano dressing

Servings:

Calories: 561kcal

Author: Christina Shoup

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

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

Nutrition