this vegetarian-friendly farro bowl combines spiced chickpeas and fajita veggies for a quick and easy meal that’s as delicious as it is satisfying!
I love a mid-day meal that can pretty much be totally prepped over the weekend leaving you with just assembly to deal with come lunchtime during the week!
This bowl is exactly that with perhaps the best news being that you can easily create multiple meals out of these elements (see: easy chicken tacos with fajita veggies!)
In fact, that’s what this meal was born out of! In all honestly it was a totally random, throw-together meal that turned out so good that I had to blog it for all of you!
I had made some farro for these spicy corn, tomato, peach & burrata farro bowl bowls and had some leftover along with my fajita veggies from my chicken tacos. So I figured, why not put the two together?
I popped open a can of chickpeas and gave them a quick saute in the same seasoning that I had made the fajita veggies and from them just piled everything into the bowl.
I added my usual mexican meal toppings (plain yogurt, avocado, freshly chopped cilantro, hot sauce, etc.) and voila! A delicious, easy mid-day meal that took mere minutes to make thanks to a little prep work done beforehand!
spiced chickpea & veggie farro bowl
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 bowl 1x
- Category: lunch
Description
this vegetarian-friendly farro bowl combines spiced chickpeas and fajita veggies for a quick and easy meal that’s as delicious as it is satisfying!
Ingredients
- 1/2 – 2/3 cup farro cooked in vegetable broth
- 1/2 cup canned chickpeas
- 1 cup fajita veggies
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Salt & pepper, to taste
- 1 tablespoon fresh lime juice
- Olive oil
- Small handful of blue corn chips, gently crushed.
- For serving: mashed avocado, plain greek or skyr yogurt, salsa & hot sauce
Instructions
- Place a non-stick skillet over medium heat and drizzle 1/2 teaspoon olive oil in. Add chickpeas & spices and toss until chickpeas are covered. Saute for about 1-2 minutes or until chickpeas are warmed and coated in the spices. Throw in fajita veggies and toss for another 1-2 minutes or until they’re heated through. Remove from heat.
- In a large bowl, top farro with chickpeas, fajita veggies, tablespoon of lime juice, salt & pepper as desired, crushed corn chips, mashed avocado, yogurt, salsa & hot sauce.
Keywords: dinner, lunch, vegetarian, plant-based
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