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Spicy Tex-Mex Farro Bowls
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Spicy Tex-Mex Farro Bowls

Spicy Tex-Mex Farro Bowls

with Charred Poblano, Corn, Pico & Creamy Guac

Another basic burrito bowl? Not on our watch! Our chef’s swapped the classic rice base for protein- and fiber-rich farro. Due to its slightly firmer texture, farro cooks a bit longer and with more water—but good grains come to those who wait! Once tender, it’s mixed with spicy Tex-Mex flavorings, lime, and cilantro, then topped with the Tex-Mex dream team: charred corn, roasted poblano, fresh pico, and creamy guac. Bye-bye boring bowls; hello farro!

Calorie Smart
Climate Superstar

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

¾ cup


(Contains Wheat)

1 unit

Poblano Pepper

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

1 unit

Roma Tomato

¼ ounce


1 unit


4 tablespoon


2 tablespoon

Sour Cream

(Contains Milk)

13.4 ounce

Corn Kernels

1 unit

Tex-Mex Paste

Not included in your delivery

1 tablespoon

Cooking Oil


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories620 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate87 g
Sugar16 g
Dietary Fiber13 g
Protein15 g
Cholesterol25 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Baking Sheet
Paper Towel
Large Pan


Cook Farro

• Adjust rack to top position and preheat oven to 425 degrees. • In a medium pot (use a large pot for 4 servings), combine farro, 31⁄2 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

Prep & Roast Veggies

• Wash and dry produce. • Halve, deseed, and slice poblano into 1⁄2-inch strips. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; finely chop a few wedges until you have 11⁄2 TBSP (3 TBSP for 4 servings). Transfer chopped onion to a small bowl and set aside. • Toss poblano and onion wedges on a baking sheet with a large drizzle of oil, 2 tsp Southwest Spice (4 tsp for 4) (you’ll use the rest later), and a big pinch of salt and pepper. Roast on top rack until deeply browned and tender, 15-18 minutes.

Make Pico de Gallo

• Finely dice tomato. Finely chop cilantro. Zest and quarter lime. • To bowl with chopped onion, stir in tomato, half the cilantro, juice from half the lime, half the lime zest, and a pinch of sugar. Season with salt and pepper.

Mix Guacamole

• In a second small bowl, combine guacamole, sour cream, and a squeeze of lime juice. Season with salt and pepper.

Cook Corn

• Drain corn, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add half the corn (all for 4 servings), remaining Southwest Spice, and a pinch of salt. Cook, stirring, until tender and fragrant, 2-3 minutes. Remove from heat. (It’s normal for corn to pop a bit while cooking.)

Finish & Serve

• Drain any water from farro if necessary. Stir in Tex-Mex paste, remaining lime zest, remaining cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lime juice until combined. Stir in corn and half the roasted veggies until combined. • Divide farro between bowls. Top with remaining veggies, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.

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