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!