Farro Fajita Bowls with Slow Cooker Vegetables & Citrus Slaw
Happy Monday everyone! I hope you all had a great weekend. I enjoyed my time breaking out the slow cooker for a few yummy recipes for the week ahead. Using it to cook fajita-type vegetables makes this recipe just a little bit easier on the preparation side of things.
I had made this recipe a month or so ago, but did not record everything. It was good enough to make again so I could share it with everyone! My boyfriend loves nachos, tacos, and just about anything else in that family so this bowl is perfect for him. It combines a mix of cooked and raw foods to get a good variety of textures, but also different nutrients are available depending upon the preparation of foods.
The farro and vegetables are warm and a just a bit spicy. That pairs really well with the creamy avocado and crunchy kick of the slaw. The slaw tastes great here or in tacos, but is also delicious as a stand-alone side. Cruciferous vegetables hold up well in a salad like this so it will keep in the refrigerator for at least 5 days. (If it makes it that long!)
Farro Fajita Bowls with Slow Cooker Vegetables & Citrus Slaw
Makes 8 Servings
For the Slaw
- ½ head of red cabbage, shredded
- 12 Brussels sprouts, trimmed & thinly sliced or shredded*
- 2 cups chopped pineapple
- 2 limes, zest & juice
- 1 jalapeno, minced
- ½ cup chopped green onions
Combine all of your slaw ingredients in a big bowl and mix well. I like to make my slaw at least a few hours ahead of time so that the acid from the lime softens up the cruciferous veggies a bit and all of the flavors have a chance to meld together. This time I just put it in the refrigerator until everything else is ready to serve!
*I use the slicing blade on my food processor to make this step easier.
After the slaw is done, I prepare the vegetables for the slow cooker.
For the Vegetables
- 3 large portabella mushroom caps, sliced into strips
- 2 onions, peeled, halved & sliced
- 2 bell peppers (orange, yellow or red works), seeded & thinly sliced
- 2 zucchini squash, halved & cut into strips
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- ½ teaspoon sea salt
Prepare all of your vegetables and add to a 3-quart slow cooker. Sprinkle on your spices and mix together. Place the lid on the slow cooker and cook on low for 4 hours.
Remaining Ingredients
- 1 ½ cups dried farro
- 1 teaspoon chili powder
- 3 cups cooked black beans (or 2 15-ounce cans rinsed & drained)
- 2 avocados, sliced
- Baby kale or other leafy green for serving
- Salsa of choice for serving
Cook your farro according to package directions, adding in the chili powder with the cooking liquid. Set aside.
Once all of your components are prepared, assemble your bowls. I started each bowl with a large handful of baby kale as a base. Then add a scoop of farro, black beans, the veggie mix from the slow cooker, about ¼ of an avocado, slaw, and a dollop of salsa. You can make them nice and pretty like I did for my pictures, or just mix all together and enjoy!
If you enjoy this recipe, please share and leave me a comment below! Thanks!
