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Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Active Time:15 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:25 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1zucchini, cut lengthwise into 1/2-in.-thick slices1yellow squash, cut lengthwise into 1/2-in.-thick slices½mediumeggplant, cut lengthwise into 1/2-in.-thick slices½red onion, cut into 3/4-in. wedges4mini bell peppers2scallionsCooking spray¼cupextra-virgin olive oil, divided3tablespoonsfresh lime juice, divided2teaspoonswater1teaspoonkosher salt, divided¾teaspoonfreshly ground black pepper, divided1garlicclove, coarsely chopped2tablespoonschopped fresh cilantro2teaspoonshoney¾teaspoonancho chile powder2cupscooked farro1(15 ounce) canunsalted black beans, drained and rinsed3ouncesqueso fresco, crumbled(about3/4cup)1mediumavocado, dicedLime wedges
Cook Mode(Keep screen awake)
Ingredients
1zucchini, cut lengthwise into 1/2-in.-thick slices
1yellow squash, cut lengthwise into 1/2-in.-thick slices
½mediumeggplant, cut lengthwise into 1/2-in.-thick slices
½red onion, cut into 3/4-in. wedges
4mini bell peppers
2scallions
Cooking spray
¼cupextra-virgin olive oil, divided
3tablespoonsfresh lime juice, divided
2teaspoonswater
1teaspoonkosher salt, divided
¾teaspoonfreshly ground black pepper, divided
1garlicclove, coarsely chopped
2tablespoonschopped fresh cilantro
2teaspoonshoney
¾teaspoonancho chile powder
2cupscooked farro
1(15 ounce) canunsalted black beans, drained and rinsed
3ouncesqueso fresco, crumbled(about3/4cup)
1mediumavocado, diced
Lime wedges
DirectionsPreheat grill to medium-high (400°F to 450°F). Spray zucchini, yellow squash, eggplant, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill scallions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Cut vegetables into 2-inch pieces.Place chopped scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons water, 1/4 teaspoon salt, 1/4 teaspoon black pepper and garlic in a food processor; process until smooth. Combine grilled vegetables and scallion mixture in a bowl; set aside.Whisk together remaining 3 tablespoons olive oil, cilantro, 2 tablespoons lime juice, honey, chile powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Reserve 1 1/2 tablespoons cilantro mixture. Add cooked farro to remaining cilantro mixture; toss to coat.Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls. Drizzle evenly with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.Originally appeared: Cooking Light Power Bowls Issue
Directions
Preheat grill to medium-high (400°F to 450°F). Spray zucchini, yellow squash, eggplant, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill scallions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Cut vegetables into 2-inch pieces.Place chopped scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons water, 1/4 teaspoon salt, 1/4 teaspoon black pepper and garlic in a food processor; process until smooth. Combine grilled vegetables and scallion mixture in a bowl; set aside.Whisk together remaining 3 tablespoons olive oil, cilantro, 2 tablespoons lime juice, honey, chile powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Reserve 1 1/2 tablespoons cilantro mixture. Add cooked farro to remaining cilantro mixture; toss to coat.Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls. Drizzle evenly with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.
Preheat grill to medium-high (400°F to 450°F). Spray zucchini, yellow squash, eggplant, onion, bell peppers and scallions with cooking spray; arrange on grill rack. Grill scallions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Cut vegetables into 2-inch pieces.
Place chopped scallions, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons water, 1/4 teaspoon salt, 1/4 teaspoon black pepper and garlic in a food processor; process until smooth. Combine grilled vegetables and scallion mixture in a bowl; set aside.
Whisk together remaining 3 tablespoons olive oil, cilantro, 2 tablespoons lime juice, honey, chile powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Reserve 1 1/2 tablespoons cilantro mixture. Add cooked farro to remaining cilantro mixture; toss to coat.
Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls. Drizzle evenly with reserved 1 1/2 tablespoons cilantro mixture. Serve with lime wedges.
Originally appeared: Cooking Light Power Bowls Issue
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Nutrition Facts(per serving)517Calories29gFat61gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
