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Fajita farro bowl with avocado cream

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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 fav. In our house, I think we eat out of bowls more than we eat off of plates. That’s okay, right?

Fajitas are a meal that I make a hundred different ways in my house. Sometimes we have meat, sometimes we go all veg and sometimes, I deconstruct and put it all in a bowl – why not.

If you’ve never had farro, first of all, it’s super simple to make and the chewy texture is definitely my favorite part of it (oh, and it’s packed with protein and fiber:) To cook it, you measure, rinse, bring to a boil, and let simmer for 30 minutes – that’s it. It’s totally hands off. And you can’t mess it up. I guess if you didn’t add enough water, that would be a problem, but just follow the instructions on the bag and you’ll be good.

Do you see these veggies? My goodness, they are so good. You could 100% sauté these on a stove top, but I like to just 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.

Here’s your prep list – just put it all in the fridge until you’re ready to eat

Cook the farro and leave in the saucepan  – either warm up on stove or zap in the microwave

Cook the veggies and transfer to a storage container – same as farro, either warm up in a skillet or warm up in the microwave

Cut the tomatoes, green onions, and whatever other veggie toppings you have on hand

Shred the cheese or buy pre-shredded cheese

Make the avocado cream – it has lime juice in it, so it shouldn’t brown on you

Easy right?  I hope you try this one, it’s a winner!

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Fajita farro bowl with avocado cream

Print Recipe
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

1 cup dry farro cooked according to package directions

1 large green red, AND yellow bell pepper, sliced into thin strips

1 large red onion sliced thin

2 tablespoons extra virgin olive oil

1/2 teaspoon salt divided

1 Hass avocado

1/4 cup sour cream

juice from 1/2 lime about 1

1 cup halved cherry tomatoes

1/2 cup shredded Monterey jack cheese

1/4 cup sliced green onions

Optional: pickled jalapeños cilantro

Instructions

Preheat oven to 425°F
Cook farro according to package directions
While the farro is cooking, line a sheet pan with aluminum foil (if you want)
Arrange sliced bell peppers and sliced onions on the sheet pan in one even layer
Toss the veggies with 2 tablespoons olive oil and 1/4 teaspoon salt
Roast in the oven for 20 minutes
While the farro is cooking and the veggies are roasting, add the flesh of the avocado, 1/4 cup sour cream, lime juice, and remaining 1/4 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.