35+ Delicious Farro Lunch Recipes for Nutritious Midday Meals

If you’re on the hunt for nutritious, versatile, and filling lunch ideas, look no further than farro!

This ancient grain has been a staple in Mediterranean and Middle Eastern diets for centuries, known for its rich, nutty flavor and chewy texture.

Packed with fiber, protein, vitamins, and minerals, farro is a fantastic alternative to other grains, lending itself well to a variety of dishes.

From hearty salads and vibrant bowls to savory wraps and soups, farro can transform any meal into a nourishing, wholesome feast.

In this post, we’ll explore 35+ farro lunch recipes that showcase this delicious grain in all its glory.

Whether you’re looking for plant-based options, protein-packed bowls, or light salads, these recipes are sure to keep you satisfied and energized throughout the day.

Get ready to elevate your lunch game with these tasty farro recipes!

35+ Delicious Farro Lunch Recipes for Nutritious Midday Meals

Incorporating farro into your lunch routine is a great way to enjoy a balanced meal that’s not only delicious but also packed with essential nutrients.

These 35+ farro lunch recipes offer something for everyone, from those who prefer refreshing salads to fans of hearty grain bowls and filling soups.

Each recipe can be easily adapted to suit your taste, whether you want to add extra vegetables, incorporate proteins, or experiment with different dressings and spices.

Farro’s nutty flavor and satisfying texture make it a perfect base for creative, nutritious lunches.

We hope these recipes inspire you to try new combinations and enjoy the many health benefits of farro.

So, the next time you’re meal prepping or planning your lunch, give one of these recipes a try for a wholesome, delicious meal that’ll keep you fueled all afternoon!

Hearty Farro and Veggie Buddha Bowl

This farro and veggie Buddha bowl is a nutritious and vibrant lunch option, perfect for a busy workday. Packed with fiber, protein, and a range of vegetables, this bowl is filling and balanced. Farro provides a satisfying chewy texture and nutty flavor that pairs well with fresh vegetables, creamy avocado, and tangy tahini dressing.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup chopped kale or spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/4 cup sliced cucumber
• 1/4 avocado, sliced
• 2 tbsp roasted chickpeas (for crunch)
• 1 tbsp olive oil
• Salt and pepper to taste

Tahini Dressing:

• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup or honey
• 1/2 tsp garlic powder
• 1-2 tbsp water (to thin, as needed)

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain any excess liquid and let it cool slightly.
2. Whisk together all dressing ingredients, adjusting water until the consistency is creamy.
3. In a bowl, combine cooked farro, kale, cherry tomatoes, carrots, cucumber, and avocado.
4. Drizzle the tahini dressing over the bowl, add roasted chickpeas, and season with salt and pepper.
5. Toss gently to combine.

This Hearty Farro and Veggie Buddha Bowl is as beautiful as it is delicious. With a base of chewy farro, fresh vegetables, and crunchy chickpeas, it provides diverse textures and a flavorful balance of healthy fats, fiber, and protein. Ideal for meal prepping, this bowl can be customized with any seasonal vegetables or toppings you prefer, making it a go-to lunch staple.

Mediterranean Farro Salad with Feta and Olives

Bursting with flavors inspired by the Mediterranean, this farro salad features salty feta, tangy olives, and a mix of fresh vegetables. It’s a refreshing and light yet satisfying option for lunch. The farro serves as a hearty base, while the veggies, feta, and herbs create a delightful taste profile that transports you to the Mediterranean with every bite.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 tbsp chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and let it cool.
2. In a large bowl, combine the farro, cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley.
3. In a small bowl, whisk together olive oil and red wine vinegar, then pour over the salad.
4. Toss everything to coat and season with salt and pepper.
5. Let it sit for a few minutes to allow flavors to blend.

This Mediterranean Farro Salad with Feta and Olives is a flavorful lunch that is simple to prepare yet satisfying. With its combination of salty olives, creamy feta, and fresh vegetables, this salad is a refreshing yet filling dish perfect for a mid-day meal. You can prepare it ahead of time for a quick lunch that’s packed with protein, fiber, and Mediterranean-inspired flavors.

Farro and Roasted Vegetable Grain Bowl

This Farro and Roasted Vegetable Grain Bowl combines the earthy flavor of roasted veggies with the nutty texture of farro. Packed with seasonal roasted vegetables, protein-rich chickpeas, and a zesty lemon dressing, this bowl is both filling and healthy. It’s a wonderful, nourishing option to get you through a busy afternoon without feeling sluggish.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup cubed butternut squash
• 1/2 cup broccoli florets
• 1/2 cup red bell pepper, chopped
• 1/4 cup cooked chickpeas
• 1 tbsp olive oil
• Salt and pepper to taste

Lemon Dressing:

• Juice of 1 lemon
• 1 tbsp olive oil
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash, broccoli, and red bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. While the vegetables roast, cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and set aside.
3. Whisk together all ingredients for the lemon dressing.
4. In a bowl, combine the cooked farro, roasted vegetables, and chickpeas. Drizzle with the lemon dressing and toss to coat.

The Farro and Roasted Vegetable Grain Bowl is a perfect balance of textures and flavors, making for a healthy and fulfilling lunch option. The roasted vegetables bring warmth and depth, while the farro adds chewiness and a hearty base. This meal is easy to pack for work, keeping you energized with a nutrient-dense, plant-based dish.

Southwest Farro Bowl with Black Beans and Corn

This Southwest Farro Bowl is a hearty and flavorful dish that’s packed with the rich, spicy tastes of black beans, corn, avocado, and cilantro. It’s a quick, nourishing lunch that combines the warmth of farro with a refreshing twist of lime and the creamy texture of avocado, providing a perfect mix of fiber, protein, and healthy fats.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 tbsp chopped cilantro
• 1/4 tsp chili powder
• Salt and pepper to taste

Lime Dressing:

• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp honey or agave syrup (optional)
• Salt and pepper to taste

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain any excess liquid and let it cool slightly.
2. In a large bowl, combine the farro, black beans, corn, cherry tomatoes, and avocado.
3. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. Drizzle over the farro mixture and toss to coat.
4. Sprinkle with chili powder and chopped cilantro.

This Southwest Farro Bowl with Black Beans and Corn is a satisfying, high-protein lunch with a delicious blend of smoky, spicy, and tangy flavors. Perfect for meal prep, it’s also highly adaptable, so you can easily add ingredients like grilled chicken or a dollop of salsa. This bowl brings a festive, nutrient-packed option to your lunch lineup.

Italian Farro Salad with Sun-Dried Tomatoes and Mozzarella

For a taste of Italy in a bowl, this Italian Farro Salad brings together the flavors of sun-dried tomatoes, fresh basil, and creamy mozzarella. The chewy farro acts as a filling base, while the tomatoes and basil add a burst of flavor that pairs beautifully with the mozzarella. It’s an easy-to-make yet satisfying dish that works well for a refreshing midday break.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup mozzarella balls (or cubed mozzarella)
• 1/4 cup fresh basil, chopped
• 1/4 cup baby spinach, chopped
• Salt and pepper to taste

Balsamic Dressing:

• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and set aside to cool.
2. In a large bowl, combine the farro, sun-dried tomatoes, mozzarella, basil, and spinach.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, salt, and pepper. Drizzle over the salad and toss to combine.

The Italian Farro Salad with Sun-Dried Tomatoes and Mozzarella is a fresh, light, yet filling lunch that combines the best of Italian flavors. With chewy farro, rich sun-dried tomatoes, and creamy mozzarella, it’s a perfect blend of textures and tastes. Enjoy it on its own or with a side of crusty bread for an easy, elegant meal that’s ready in minutes.

Asian-Inspired Farro Stir Fry with Edamame and Bok Choy

This Asian-Inspired Farro Stir Fry is a unique take on traditional stir fry, using farro as the base instead of rice. With crunchy bok choy, protein-packed edamame, and a flavorful sesame-ginger sauce, this dish is packed with nutrients and easy to prepare. It’s a great way to enjoy an Asian-inspired meal that’s wholesome and filling.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup shelled edamame (fresh or frozen)
• 1 cup baby bok choy, chopped
• 1/4 cup shredded carrots
• 1 green onion, sliced
• 1 tbsp sesame seeds (optional)

Sesame-Ginger Sauce:

• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1/2 tsp garlic powder
• 1/2 tsp honey or maple syrup (optional)
• 1 tbsp rice vinegar

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and set aside.
2. In a large skillet, add a splash of sesame oil and sauté the bok choy, edamame, and carrots for 3-5 minutes until just tender.
3. Add the cooked farro to the skillet and stir to combine with the vegetables.
4. Whisk together all ingredients for the sesame-ginger sauce, then pour over the stir fry, mixing well.
5. Garnish with green onions and sesame seeds before serving.

The Asian-Inspired Farro Stir Fry with Edamame and Bok Choy is a delightful, nutrient-dense lunch option that’s both satisfying and bursting with flavor. The nutty farro pairs wonderfully with the fresh, crunchy vegetables and the bold sesame-ginger sauce. This dish is easy to adapt with other vegetables and can be prepped ahead, making it an ideal choice for healthy, convenient lunches.

Greek Farro Power Bowl with Hummus and Tzatziki

This Greek Farro Power Bowl combines the nutty chewiness of farro with classic Mediterranean flavors. Loaded with fresh veggies, hummus, and tangy tzatziki, this bowl is a great option for those looking for a high-protein, veggie-packed lunch. The farro provides a hearty base that pairs perfectly with the refreshing vegetables and creamy toppings, making this a balanced and delicious meal.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup hummus
• 1/4 cup tzatziki sauce
• Fresh parsley, for garnish

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and let it cool slightly.
2. In a large bowl, layer the farro, diced cucumber, cherry tomatoes, olives, and crumbled feta.
3. Add dollops of hummus and tzatziki on top and garnish with fresh parsley.
4. Toss gently before serving.

This Greek Farro Power Bowl with Hummus and Tzatziki is a refreshing and hearty lunch option that brings the flavors of the Mediterranean right to your table. With a mix of creamy, crunchy, and savory ingredients, it’s perfect for a quick, nutritious meal. It’s easy to prepare and ideal for meal prepping, ensuring you have a delicious, balanced lunch ready anytime.

Farro and Sweet Potato Harvest Salad

Packed with the flavors of fall, this Farro and Sweet Potato Harvest Salad is a warm, comforting meal with a hint of sweetness and earthiness. Roasted sweet potatoes, cranberries, and a maple-dijon dressing make this salad unique and satisfying. The chewy texture of farro and the sweetness from the potatoes and cranberries make for a delicious combination that will keep you full and energized.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1 medium sweet potato, cubed
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 cup baby spinach

Maple-Dijon Dressing:

• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed sweet potato with a bit of olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
2. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and let it cool slightly.
3. In a large bowl, combine the farro, roasted sweet potato, dried cranberries, chopped pecans, and baby spinach.
4. Whisk together all dressing ingredients, then pour over the salad. Toss gently to coat.

The Farro and Sweet Potato Harvest Salad is a cozy, nutrient-packed lunch that’s both filling and flavorful. Perfect for cooler weather, it’s filled with fall-inspired ingredients and offers a satisfying mix of textures from the chewy farro, roasted sweet potatoes, and crunchy pecans. This salad can be enjoyed warm or cold, making it a versatile and delightful option for lunch.

Spicy Farro and Black Bean Burrito Bowl

This Spicy Farro and Black Bean Burrito Bowl is a fun twist on the classic burrito bowl, substituting rice with hearty farro. With black beans, corn, and a spicy chipotle dressing, this bowl is bursting with bold Mexican-inspired flavors. It’s a great, protein-packed lunch that’s easy to make and customizable, allowing you to adjust the spice level to your taste.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chopped bell pepper
• 1/4 avocado, sliced
• 1 tbsp fresh cilantro, chopped
• Optional toppings: shredded cheese, salsa, or jalapeño slices

Chipotle Dressing:

• 1 tbsp Greek yogurt or sour cream
• 1 tsp chipotle sauce (or more, to taste)
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and let it cool slightly.
2. In a large bowl, combine the farro, black beans, corn, and chopped bell pepper.
3. In a small bowl, whisk together the Greek yogurt, chipotle sauce, and lime juice for the dressing.
4. Drizzle the chipotle dressing over the bowl and top with avocado, cilantro, and optional toppings like shredded cheese or salsa.

The Spicy Farro and Black Bean Burrito Bowl is a flavorful, satisfying lunch that brings a delicious kick of spice. Farro provides a chewy, filling base that complements the black beans, corn, and creamy avocado. This dish is perfect for meal prepping and can be enjoyed cold or slightly warm, making it a convenient and protein-rich lunch option with a spicy twist.

Farro and Roasted Vegetable Buddha Bowl

This Farro and Roasted Vegetable Buddha Bowl is a hearty, nutrient-packed meal with the perfect blend of roasted veggies, nutty farro, and a delicious tahini dressing. It’s a versatile bowl that you can mix and match with your favorite seasonal vegetables. With its wholesome ingredients, this dish offers a complete and balanced lunch that’s satisfying and packed with fiber and essential vitamins.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup chopped butternut squash
• 1 cup Brussels sprouts, halved
• 1/2 cup sliced bell pepper
• 1/4 cup chickpeas, drained and rinsed
• Salt and pepper, to taste
• Olive oil, for roasting

Tahini Dressing:

• 1 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tbsp maple syrup or honey
• 1/4 tsp garlic powder
• Water, to thin

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash, Brussels sprouts, bell pepper, and chickpeas in olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and golden.
2. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and let it cool slightly.
3. In a bowl, combine the farro, roasted vegetables, and chickpeas.
4. Whisk together tahini, lemon juice, maple syrup, garlic powder, and enough water to reach a drizzling consistency. Pour the dressing over the bowl and toss to combine.

This Farro and Roasted Vegetable Buddha Bowl is a warm, comforting lunch that’s bursting with earthy flavors and wholesome ingredients. The creamy tahini dressing adds a rich, nutty flavor that ties everything together, making it an ideal lunch for colder days. Enjoy this bowl as-is or add some leafy greens for an extra boost of freshness.

Mediterranean Farro Salad with Artichokes and Olives

This Mediterranean Farro Salad is packed with classic Mediterranean flavors, combining tangy artichokes, juicy tomatoes, Kalamata olives, and fresh herbs. It’s a refreshing, filling lunch option that’s perfect for meal prep and can be enjoyed cold. The farro serves as a chewy, satisfying base that pairs well with the vibrant, zesty ingredients, bringing a taste of the Mediterranean to your plate.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup canned artichoke hearts, chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped cucumber
• Fresh basil or parsley, chopped for garnish

Lemon-Herb Dressing:

• Juice of 1 lemon
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and let it cool slightly.
2. In a large bowl, combine the farro, cherry tomatoes, artichoke hearts, olives, feta, and cucumber.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh basil or parsley.

This Mediterranean Farro Salad with Artichokes and Olives is a light yet hearty lunch option that’s bursting with fresh flavors. Perfect for a refreshing midday meal, it’s packed with vegetables, healthy fats, and protein, all in one bowl. Enjoy this salad as a standalone dish or pair it with a warm pita for an even more filling meal.

Farro Stuffed Bell Peppers with Spinach and Mushrooms

These Farro Stuffed Bell Peppers are a delicious, filling, and beautiful lunch option, featuring bell peppers filled with a savory mix of farro, mushrooms, spinach, and cheese. This dish is a great way to enjoy farro in a unique way, and it’s also packed with fiber, protein, and nutrients from the veggies. The stuffed peppers make for a stunning presentation and are ideal for meal prep or a satisfying lunch.

Ingredients:

• 1 cup farro, rinsed and drained
• 2 cups water or vegetable broth
• 4 bell peppers, tops cut off and seeds removed
• 1 cup mushrooms, diced
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese (optional)
• 1/2 tsp Italian seasoning
• Salt and pepper, to taste
• Olive oil, for sautéing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the farro in water or vegetable broth until tender, about 20-30 minutes. Drain and let it cool slightly.
3. In a skillet, heat a bit of olive oil and sauté the mushrooms and spinach until softened, about 3-5 minutes. Season with Italian seasoning, salt, and pepper.
4. In a bowl, combine the cooked farro, sautéed vegetables, and shredded cheese (if using).
5. Stuff each bell pepper with the farro mixture and place them upright in a baking dish. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
6. Serve warm and enjoy!

These Farro Stuffed Bell Peppers with Spinach and Mushrooms are a visually stunning and hearty meal that’s perfect for lunch. The bell peppers provide a natural, slightly sweet container for the savory farro filling, making this dish both delicious and nutritious. These stuffed peppers can be prepared ahead of time and reheated for a convenient and filling meal any day of the week.

Farro and Avocado Veggie Wraps

Farro and Avocado Veggie Wraps are a tasty, portable lunch option perfect for busy days. The combination of creamy avocado, chewy farro, and crunchy vegetables creates a delightful texture that’s both refreshing and filling. These wraps are loaded with healthy fats, fiber, and protein, making them ideal for a quick, wholesome lunch on the go.

Ingredients:

• 1/2 cup cooked farro
• 1 large avocado, sliced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced bell pepper
• 1/2 cup cucumber, julienned
• 1/4 cup crumbled feta cheese (optional)
• 2 large whole-grain tortillas
• Fresh spinach or mixed greens
• Salt and pepper to taste
• Optional: hummus or Greek yogurt for spreading

Instructions:

1. Lay each tortilla flat and spread a thin layer of hummus or Greek yogurt, if desired.
2. Layer spinach, farro, avocado slices, shredded carrots, bell pepper, cucumber, and feta cheese on each tortilla.
3. Season with salt and pepper, then fold and roll tightly into a wrap. Slice in half and serve immediately or wrap in foil to enjoy later.

These Farro and Avocado Veggie Wraps are perfect for a quick, refreshing lunch that’s easy to pack and enjoy anywhere. The combination of fresh veggies, farro, and creamy avocado makes this wrap both nutritious and satisfying. Customize it with your favorite spreads or additional veggies for even more flavor and texture!

Lemon Herb Farro Salad with Shrimp

This Lemon Herb Farro Salad with Shrimp is a light, protein-packed lunch option with a fresh, citrusy twist. The nutty farro, tender shrimp, and zesty lemon dressing create a delightful mix of flavors and textures. It’s an ideal meal for a warm day or whenever you crave something light yet filling and full of protein.

Ingredients:

• 1 cup cooked farro
• 8-10 medium shrimp, peeled and deveined
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley or basil
• Olive oil for sautéing
• Salt and pepper, to taste

Lemon Herb Dressing:

• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Season shrimp with a little salt and pepper. In a skillet, heat olive oil over medium heat and cook shrimp until pink and cooked through, about 2-3 minutes per side. Set aside.
2. In a large bowl, combine the farro, cherry tomatoes, cucumber, feta cheese, and fresh herbs.
3. Whisk together lemon juice, olive oil, honey, salt, and pepper, then drizzle over the salad.
4. Top with cooked shrimp, toss gently to combine, and serve.

This Lemon Herb Farro Salad with Shrimp is a refreshing and protein-packed lunch that’s perfect for anyone craving a light yet satisfying meal. With its mix of fresh veggies, tender shrimp, and bright citrus dressing, this salad is sure to become a lunch favorite. It’s quick to make, easily customizable, and a great option for a delicious, nourishing meal.

Southwest Farro Bowl with Black Beans and Corn

The Southwest Farro Bowl with Black Beans and Corn is a flavorful, filling dish with a bit of a kick. Loaded with black beans, corn, and seasoned farro, this bowl is topped with creamy avocado and a zesty lime-cilantro dressing for extra flair. It’s perfect for a hearty lunch with a Tex-Mex twist, and each bite is loaded with fiber, protein, and fresh flavor.

Ingredients:

• 1 cup cooked farro
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 1/2 avocado, sliced
• Fresh cilantro, for garnish

Lime-Cilantro Dressing:

• Juice of 1 lime
• 1 tbsp olive oil
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the farro, black beans, corn, red onion, and bell pepper.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Drizzle the dressing over the farro mixture and toss to combine.
4. Top with avocado slices and garnish with fresh cilantro. Serve immediately or chill for later.

This Southwest Farro Bowl with Black Beans and Corn is a vibrant, satisfying lunch option that’s packed with Southwest-inspired flavors. With its mix of hearty farro, beans, corn, and a tangy lime dressing, this bowl offers a delicious way to enjoy a high-fiber, nutrient-rich meal. It’s a versatile recipe that can be enjoyed warm or cold, making it perfect for meal prep or a quick, flavorful lunch on a busy day.

Note: More recipes are coming soon!