Pregnancy Friendly Cilantro-Lime Chickpea & Farro Bowl with Roasted Peppers
Bright, nourishing, and genuinely satisfying, this grain bowl is built around ingredients that pull serious nutritional weight during pregnancy. Farro brings whole-grain fiber and iron to the base, while chickpeas add plant-based protein and folate — two nutrients that matter a lot when you're eating for two. The roasted bell peppers are loaded with vitamin C, which actually helps your body absorb that plant-based iron more efficiently, so the combination here is doing more than just tasting good. Turmeric and smoked paprika give the chickpeas a warm, golden crust straight from the oven, and the cumin-lime dressing ties everything together with a zippy freshness that cuts right through the heartiness of the farro. Avocado slices on top add healthy fats and make the whole bowl feel indulgent without a single ingredient you'd need to second-guess. Everything is made from scratch with whole, recognizable foods, so there's no label-reading anxiety or mystery additives to worry about. It's the kind of meal that feels like a treat and a good decision at the same time.
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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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