Grill scallions 2 minutes; remove from grill and chop.
Grill remaining vegetables 5 more minutes, turning occasionally.
Remove stems and seeds from bell peppers; discard.
Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Cut vegetables into 2-inch pieces.
Combine grilled vegetables and scallion mixture in a bowl; set aside.
Reserve 1 1/2 tablespoons cilantro mixture.
Add cooked farro to remaining cilantro mixture; toss to coat.
Spoon farro mixture, chopped grilled vegetables, beans, cheese, and avocado into bowls.
Drizzle evenly with reserved 1 1/2 tablespoons cilantro mixture.
Serve with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
