Ingredients
For the Bowl:
- 1 cup farro: Follow package instructions for cooking.
- 1 (15-ounce) can black beans: Drained and rinsed
- 1 cup frozen corn: Thawed, or use fresh corn kernels
- 2 avocados: Diced
- 1/2 cup chopped fresh cilantro
- 6 cups baby spinach
- 1/2 red cabbage: Thinly sliced
- 4 grilled chicken breasts: Cut into strips or cubes
- 1 poblano pepper: Roasted, peeled, and thinly sliced (See instructions below)
- 4 tablespoons pepitas
For the Poblano Ranch Dressing:
- 1/2 cup mayonnaise (full-fat is best for flavor)
- 1/4 cup buttermilk
- 1/2 cup sour cream (full-fat)
- 1 roasted poblano pepper: (See instructions below)
- 1/2 teaspoon dried dill weed
- 2 tablespoons fresh dill: chopped
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Squeeze of lime juice
Instructions
1. Roast the Poblano Peppers:
- Preheat broiler to high.
- Place poblano peppers on a baking sheet lined with foil.
- Broil for approximately 5-8 minutes per side, or until the skins are blackened and blistered.
- Remove from oven and place into a bowl, covering tightly with plastic wrap. Let steam for 10-15 minutes to loosen the skins.
- Peel the skins off the peppers, remove seeds, and dice one pepper for the dressing. Slice the other for the bowl.
2. Prepare the Farro:
- Cook farro according to the package directions. Drain and set aside.
3. Make the Dressing:
- In a blender or food processor, combine mayonnaise, buttermilk, sour cream, one roasted poblano pepper, herbs, spices, and lime juice.
- Blend until smooth and creamy. Adjust salt and pepper if needed.
4. Grill the Chicken
- Season chicken breasts with salt, pepper, and any other spices you like (chili powder, cumin, paprika would work well).
- Grill over medium-high heat (or bake) until cooked through, about 5-7 minutes per side.
- Let the chicken rest for a few minutes before slicing or cubing.
5. Assemble the Bowls:
- Divide the spinach into four bowls.
- Layer with farro, black beans, corn, chicken, avocado, cilantro, cabbage, poblano slices, and pepitas.
- Drizzle generously with the poblano ranch dressing.
Tips:
- Customize it: Add other toppings like diced tomatoes, shredded cheese, or roasted sweet potatoes.
- Make it vegetarian: Substitute the chicken for seasoned tofu or tempeh.
- Don’t sweat the details: Restaurant ‘copycat’ recipes are approximations. Play around to find what you like best!
