CS Southwestern Spiced Chickpea Burrito Bowl

Farro - (Skip if made ahead for Monday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

Make southwestern spice mix - Combine coriander, paprika, cumin, chili powder, salt, and black pepper. (Can be done up to 5 days ahead)

Tomatoes / Shallots / Jalapenos / Cilantro (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)

Lettuce / Limes / Corn - Prep as directed.

Beans (both types) - Drain and rinse.

Heat a wok or nonstick pan over medium heat. Add oil and then corn and both types of beans. Add spice mix and saute until beans are heated through and spices are fragrant, 2 to 3 minutes. Season with some salt and pepper.

Finish the pico de gallo by stirring together tomatoes, shallots, jalapenos, cilantro (if using), and lime juice. Season with some salt.

If farro was made ahead, reheat in the microwave.

Set out all of the burrito bowl ingredients - bean / corn mixture, farro, pico de gallo, shredded lettuce, sour cream, tortilla chips, and lime wedges. Let everyone assemble their bowls at the table. Enjoy!