Anti Inflammatory Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, bold, and deeply satisfying, this grain bowl is the kind of meal that makes eating well feel genuinely exciting rather than like a chore. Farro brings a hearty, nutty chew to the base, while chickpeas roasted at high heat with turmeric, smoked paprika, and cumin turn golden and crispy in a way that's almost addictive. Turmeric and extra virgin olive oil are two of the most well-regarded ingredients in the anti-inflammatory toolkit, and here they do double duty — building serious flavor while supporting the whole philosophy behind the bowl. The charred bell pepper strips add a touch of sweetness and color, and the bright lime-cumin dressing ties everything together without a drop of refined sugar or processed anything. Fresh cilantro and sliced green onion tops finish the whole thing with a pop of herby freshness, and optional avocado adds creamy richness along with its own beneficial fats. This recipe serves four, making it a smart option for meal prep or a weeknight dinner the whole table can get behind. Every component is whole, recognizable, and working hard — exactly what you want when you're cooking with intention.
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Learn more →Ingredients
4 servings
For the farro
- 1 cup semi-pearled farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted chickpeas and peppers
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large bell peppers (any color), cut into 1-inch strips
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For assembling
- ½ cup fresh cilantro, roughly chopped
- 2 green onions (green tops only), thinly sliced
- 1 avocado, sliced (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel — the drier they are, the crispier they will roast.
- 2
Combine the chickpeas and bell pepper strips on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, then sprinkle with the cumin, smoked paprika, turmeric, black pepper, and 1/4 tsp salt. Toss to coat evenly, then spread into a single layer, keeping the chickpeas and peppers in separate areas of the pan so the chickpeas can crisp.
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