Spicy Tex-Mex Farro Bowls
with Charred Poblano, Corn, Pico & Creamy Guac
- Wheat
- Milk
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!
Ingredients
1 unit
Red Onion
2 tablespoon
Sour Cream
1 unit
Long Green Pepper
¾ cup
Farro
(Contains: Wheat)
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ unit
Corn
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• In a second small bowl, combine guacamole, sour cream, and a squeeze of lime juice. Season with salt and pepper.
• 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.)
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spicy, flavorful Tex-Mex blend, though some found it overpowering; adjust spice to taste 🌶️.
- Ease of prep: Quick and easy for most, but some noted multiple steps and dishes to clean.
- Suggestions: Consider adding protein like black beans, chicken, or a fried egg for a heartier meal.
- Portions: Some found it filling with leftovers; others wanted more veggies or a larger portion.
- Texture: The farro's chewy texture and charred corn added interesting contrasts many enjoyed.
