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.
Reviews from our home cooks
Very tasty! The amount of water specified for cooking the farro is way more than what's needed. The Tex-Mex paste is fairly spicy, so some people might like the option of not adding all of it. Could benefit from more vegetables in proportion to the corn and farro (the onion we got was tiny).
It seems the Tex-Mex recipes rarely disappoint me. The farro was a nice texture up against the vegetables. Adding the sour cream guacamole creates the illusion of more guacamole, which is clever as far as for business and for consumers.
Love the farro - that was a great idea for a Tex-Mex recipe. Needed garlic, but the other flavors like the lime, cilantro, red onions, and so on were excellent.
These were good - I'd be interested to try more farro based bowls in the future! The corn added a great pop to every bite.
Okay, when it says "spicy" they're not kidding. I've never tried farro before and I've fallen in love. We added the optional steaks to ours and what a meal it was! So delicious. You all have got to try this one, but easy on the spices if you're not into really spicy foods.
The farro needed quite a bit more than 3.5 cups of water and ended up kind of sticking to the bottom of my pot, but the dish itself was very tasty & definitely one of my favorites so far!
There's a lot of fun textures in this dish. Farro is very bouncey and satisfying to eat. It also helps you feel full for a long time and is absolutely delicious.
I thought this was so good! I have never had Farro before and it was delicious and so filling. Lots of flavor! I would order this again!
I LOVE this dish, maybe it's the Farro - and spice combination. This has been my favorite thus far.
The flavoring was way too strong. I think it was the Tex mex Paste on the farro. If I were to try again I'd skip mixing that in. Everything else had enough seasoning. Added a lot of extra guacamole to tolerate it.
