A dish that looks like you put in a lot of effort but actually just requires you to run a few things simultaneously and have a blender?? SAY LESS (no say more actually, and thank you, I will). Exactly how I like it, and I suspect how you like it too.
The base is farro cooked in vegetable broth instead of plain water, which sounds like a small thing but genuinely is NOT. It picks up so much good flavor as it cooks instead of just sitting there being neutral, and that matters when it’s the foundation of everything. On top goes pan roasted asparagus, air-fried edamame that’s been tossed in cumin and paprika, fresh snap peas and cucumber, and a creamy herb dressing made with greek yogurt and avocado that is honestly hard to stop eating with a spoon before it makes it onto the bowl. We are all doing our best here.
The dressing is the thing, but it’s not the only thing. It’s creamy without being heavy, herby in a way that reads bright rather than muddy, and the yogurt gives it a lovely protein boost making this bowl more filling than it looks. You blend it, you taste it, you add a little more lime, anddd you move on with your life. It also keeps for four days in the fridge which means it can be a whole thing for the week if you let it (yay meal prep!).
A few things worth knowing before you start. Dry your edamame before it goes in the air fryer. Any moisture on the surface steams it instead of crisping it, and that is not the goal. Pat it dry, season it, and let the air fryer do what it does. For the asparagus, medium-high heat in a skillet gives you something a sheet pan can’t always deliver; real color on the outside while the inside stays tender. You’re not trying to cook it to death, just until it has some spots and gives a little when you press it. Also, I recommend cast iron if you have it! And the farro: somewhere between 25 and 30 minutes at a low simmer, drain whatever’s left, don’t stress if it’s slightly sticky. That’s normal and you’re doing just fine.
When you assemble, farro goes in first. Then everything else on top. The farro will be mostly hidden under the toppings, which is exactly where it belongs, soaking up whatever dressing makes its way down. Pour the dressing generously. This is not a lightly dressed situation in my book and it shouldn’t be in yours either.
Store the components separately if you’re not eating it all right away. The raw veg is best fresh, so I def recommend cutting it right before eating but everything else holds up well. OH, and tag me if you make it — @herbyeater on TikTok and Instagram. I want to see your bowls!
Spring Farro Grain Bowl
Equipment
- Air Fryer
- Medium saucepan
- Large skillet
- Blender or food processor
- Cutting board and knife
Ingredients
For Farro:
- ½ cup dry farro
- 1 cup vegetable broth
- ¼ tsp salt optional
For Edamame:
- ¾ cup shelled edamame thawed if frozen
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- ½ tsp olive oil or spray oil
For Asparagus:
- ½ bunch asparagus woody ends trimmed
- 1½ tsp olive oil
- Salt and black pepper to taste
For Bowl:
- ½ cup snap peas sliced on the bias
- ½ English cucumber sliced into half moons
For Herb Dressing:
- ½ cup nonfat plain Greek yogurt
- ¾ cup fresh herbs cilantro, basil, dill, parsley, even chives… any combination!
- 1½ tbsp fresh lime juice
- 2 –3 tbsp water to thin to your liking
- ½ ripe avocado
- ¼ tsp salt
Instructions
- Combine farro, vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to a low simmer covered (preferred but not essential).
- Cook for ~25 minutes, until the farro is tender but still has some chew. Drain any excess liquid and set aside.
- Pat edamame dry, this is important, don’t skip it! Toss with light oil, cumin, paprika, garlic powder, and salt.
- Air fry at 400°F for 10–12 minutes, shaking the basket halfway through, until the edges are crispy and golden.
- Pan roast the asparagus. Cut asparagus into pieces on the bias. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add asparagus in a single layer, season with salt and pepper, and cook for 4–6 minutes, turning occasionally, until tender with some color on them.
- Make dressing. Add Greek yogurt, fresh herbs, garlic, lime juice, avocado, salt, and pepper to a blender. Blend until smooth, adding water one tablespoon at a time until it reaches a pourable, creamy consistency. Taste and adjust lime and salt.
- Prep the raw veg. Slice snap peas on the bias and cut cucumber into half moons.
- Assemble! Divide farro between two bowls. Top with edamame, asparagus, snap peas, and cucumber. Drizzle generously with herb dressing.
Notes
Farro: Swap in quinoa or brown rice to make this fully gluten-free.
Greek yogurt: A thick dairy-free yogurt (oat or cashew-based) works well in the dressing; just make sure it’s plain and unsweetened.
Fresh herbs: Use whatever is looking good. I preferred basil, dill, and cilantro! Practical tips-
Dry your edamame thoroughly before air frying, as any residual moisture steams them instead of crisping them, and that’s not the goal here.
The dressing keeps in the fridge for up to 4 days if you have leftovers and is perfect on SO many other dishes! It thickens overnight so just add a splash of water and stir before using. Store components separately for best results. Dressing lasts 4 days refrigerated. Farro and edamame reheat well; raw veg is best fresh.