Spring Farro Grain Bowl
Al dente farro cooked in vegetable broth, topped with air-fried cumin-spiced edamame, pan-roasted asparagus, snap peas, cucumber, and a creamy herb dressing that happens to be loaded with protein. This one earns its place in the regular rotation.
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
Substitutions-
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.
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.