2cupscooked farro, cooked according to package directions
2sweet potatoes, scrubbed and cut into ½ inch cubes
½red onion, cut into ½ inch chunks
¼teaspooncoarse ground black pepper
1can(15 oz.) black beans, rinsed and drained
1can(15.25 oz.) corn, drained, or 1 ½ cups fresh kernels(thawed frozen corn is fine, too)
½cupqueso fresco, crumbled
¼cupchopped fresh cilantro
Optional garnishes: additional chopped cilantro and queso fresco
4tablespoonsfresh lime juice
Preheat oven to 400ºF.
Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 40 minutes or until skins are blackened, flipping once.
Meanwhile, on a separate baking sheet, toss sweet potatoes and onions with oil, salt, and pepper. Roast for 25-30 minutes, stirring once, or until golden brown and fork tender.
When peppers are blackened, place them in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes. When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds. Dice.
In a large bowl, combine farro, roasted sweet potatoes and onions, diced poblanos, black beans, corn, queso fresco, and cilantro.
In a small measuring cup, whisk together lime juice, olive oil, honey, and chili powder. Pour over salad and toss to combine. Taste and season with more salt and pepper as needed
Serve immediately or store tightly covered in refrigerator for 3 to 4 days.
Dairy-free: omit cheese, or use a non-dairy cheese.
Vegan: omit cheese, use agave instead of honey.
Gluten free: Use quinoa or brown rice instead of farro.
For less spiciness, substitute red or green bell peppers for the poblanos. Cut the peppers into one inch chunks and roast them right with the sweet potatoes and onions.
Use a store-bought dressing of your choice instead of making your own.