Grilled Shrimp Fajita Farro Bowl
Layered to the max with flavor, this is truly a super bowl. Let’s start with the base: Fiber-rich, nutty farro grains, simmered until tender. Next come hearty sofrito-infused black beans and sautéed poblano, yellow and red sweet bell peppers, and zesty red onion. Then, the succulent shrimp: They’re tossed with a chipotle, cumin, and paprika rub and grilled for a light smoky char. On top: A drizzle of crema, melty shredded Monterey Jack cheese, and a bright avocado and corn salsa made with fresh, herbal cilantro, zesty red onion, and tangy lime juice.
Nutritional facts
Protein
35g
Carbs
59g
Calories
810
Fat
53g
Ingredients
Monterrey-Jack Cheese, Canola and Olive Oil Blend, Yellow Bell Pepper, Chipotle Powder, Canned Black Beans, Oregano, Red Onion, Onion Powder, Garlic Powder, Farro, Shrimp, Black Pepper, Cumin, Corn, Cilantro, Chili Powder, Garlic, Sugar, Onion, White Pepper, Kosher Salt, Poblano Peppers , Lime Juice, Green Bell Pepper, Avocado, Red Bell Pepper, Cayenne Powder, Green Olives, Mexican Crema, Paprika
Reviews
4.5
Based on 180 reviews
Not too filling. Could be made more healthy.
Dave · 05/08/25
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About Adriana Herrera
Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!
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