Asian Farro White Bean Bowls

Asian Farro White Bean Bowls

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This Asian Farro White Bean Bowls recipe is perfect for a quick and easy vegan dinner. Ready in 15 minutes and full of flavor.



3/4 cup uncooked farro
1 Tbsp oil
2 cloves garlic, minced
1 cup riced broccoli slaw (about half a 10oz bag)
1 cup riced carrots (approx 6 oz)
1 (15oz) can great northern beans, drained and rinsed
1/3 cup peanut butter
2 Tbps soy sauce
2 Tbsp rice vinegar
2 Tbsp maple syrup
2 tsp fresh grated ginger (I use refrigerated ginger paste)
sriracha to taste (optional)
1/4 cup sliced green onions
1/4 cup chopped peanuts


  1. Cook farro according to package directions.
  2. Heat oil and garlic in a large saute pan over medium heat. Add riced veggies and cook for 5 minutes.
  3. Add cooked farro and white beans and heat an additional 2-3 minutes.
  4. In a bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, ginger and sriracha if using. Mix well with a whisk or fork.
  5. Pour peanut sauce into the pan and mix well to combine.
  6. Serve and top with green onions and chopped peanuts.


  • You could use cannellini beans or chickpeas instead of great northern beans. Or sub chicken.
  • To rice veggies, place in a food processor and process until finely chopped. If you don’t have a food processor you can finely chop by hand, the texture just might be a little different.
  • If your sauce is too thick, thin with broth or water.
  • Add additional green onions and peanuts if desired.
  • For a saucier version- use 1/2 cup peanut butter, 3 Tbsp soy sauce, rice vinegar and maple syrup