Farro and Veggie Power Bowl with Peanut Sauce
This is a fast, healthy and delicious after work dinner favorite. This dish comes together in no time, especially if you have premade the farro the night before, or over the weekend. The peanut sauce is so good and you will have plenty left over. My favorite way to use the left over peanut sauce is to pour it over steamed chinese cabbage or bok choy and tofu and black rice the next night.
Ingredients
- 1 cup farro
- 1 15 ounce cans of pinto beans drained and rinsed
- 4 cups fresh spinach leaves
- 1 cup thawed and shelled edamame
- ½ red bell pepper diced
- 1 cup fresh sugar snap peas
Instructions
- In a pot over high heat, combine 3 cups of water and farro and bring to a boil. Turn down heat and simmer for 20-40 minutes until water is absorbed.
- Microwave the pinto beans until warm.
- To build your bowl, place a hand full of spinach leaves in the bowl, add a layer of farro, then the beans. On top, add edamame, bell pepper and sugar snap peas.
- Top with peanut sauce. (Recipe follows)
Peanut Sauce
- ½ cup smooth peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha Sauce
- 1 plump clove garlic, peeled and pressed
- 2 teaspoons minced fresh ginger
- ½ cup water depending on desired texture
Instructions
Blend all ingredients together in a high speed blender. Add more water if desired.