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Fajita farro bowl with avocado cream

  • Total Time: 45 minutes
  • Yield: 4 servings


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


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.