Farro Bowl with Sweet Potatoes and Kale

½ cup farro (uncooked)

1 large sweet potato

½ tbsp olive oil

½ tsp ground nutmeg

¼ tsp ground pepper

¼ tsp chili powder

¼ cup chopped walnuts

3-4 large kale leaves

½ large onion

1 small apple

8-10 asparagus spears

2 carrots

½ cup shelled edamame

¼ cup dried cranberries

1 clove garlic, minced

dash ginger

1 tbsp coconut oil

1 tbsp apple cider or balsamic vinegar

1 tbsp maple syrup

1 tbsp lemon juice (about 1/2 small lemon)

Preheat oven to 425 degrees Fahrenheit.

Begin to prepare farro according to package instructions.

Meanwhile, peel and dice sweet potato in small cubes, about a centimeter across. Drizzle on 1/2 tbsp olive oil, then add chili powder, nutmeg, and ground pepper. Toss to coat.

Roast: Spread sweet potatoes on a baking sheet lined with parchment paper. Cook for 20 minutes. After 10 minutes, stir, add walnuts, and continue cooking.

Prepare vegetables: cut off stems and chop kale, dice onion and apple, slice asparagus and carrots.

Saute: Heat 1 tbsp coconut oil in a skillet over medium heat. Saute onion, apple, asparagus, carrots, edamame, and dried cranberries for 4-6 minutes, until tender. Add apple cider vinegar, maple syrup, and lemon. Add minced garlic and continue cooking until fragrant, 1-2 more minutes.

Add roasted sweet potatoes, kale, and a drizzle of olive oil to the cooked farro. Stir to combine.

Plate: Divide farro mixture between bowls and top with sauteed vegetables. Enjoy!

Print Options:

Farro Bowl with Sweet Potatoes and Kale