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Black-eyed Peas and Farro Bowls with Cilantro Lime Sauce

Hands-on Time 30 minutes
Servings 6

Ingredients

  • 2 cups farro
  • 4 15 oz cans black-eyed peas drained and rinsed
  • 2 cups chopped cherry or grape tomatoes
  • 1 bell pepper any color, chopped

Cilantro Lime Sauce

  • 2 bunches cilantro
  • 1/4 cup lime juice about 2 limes
  • 1 avocado
  • 2 cloves garlic
  • 1/2 tsp cumin
  • salt to taste
  • 1/4 cup water to thin, plus more if needed

Instructions

Instant Pot version farro

  • Place the farro in a saucepan with 6 cups water.
  • Bring to a boil, then turn the heat down to simmer for 15 minutes.

Stovetop Version farro

  • Place the farro in a saucepan with 6 cups water.
  • Bring to a boil, then turn the heat down to simmer for 15 minutes.

For the Cilantro Lime Sauce:

  • In a blender or food processor, place the cilantro, lime juice, avocado, garlic, cumin, salt and water.
  • Blend until it’s the consistency of a thin smoothie.

For the bowls:

  • Warm the black-eyed peas in the microwave or in a pan on the stove.
  • Serve the farro in bowls topped with black eyed peas, tomatoes, bell peppers and drizzled with plenty of Cilantro Lime Sauce.