Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
½cupfarro (uncooked)
1large sweet potato
½tbspolive oil
½tspground nutmeg
¼tspground pepper
¼tspchili powder
¼cupchopped walnuts
3-4 large kale leaves
½large onion
1small apple
8-10 asparagus spears
2carrots
½cup shelled edamame
¼cupdried cranberries
1clove garlic, minced
dash ginger
1tbspcoconut oil
1tbspapple cider or balsamic vinegar
1tbspmaple syrup
1tbsplemon juice (about 1/2 small lemon)
Directions
1
Preheat oven to 425 degrees Fahrenheit.
2
Begin to prepare farro according to package instructions.
3
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.
4
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.
5
Prepare vegetables: cut off stems and chop kale, dice onion and apple, slice asparagus and carrots.
6
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.
7
Add roasted sweet potatoes, kale, and a drizzle of olive oil to the cooked farro. Stir to combine.
8
Plate: Divide farro mixture between bowls and top with sauteed vegetables. Enjoy!
Ingredients
½cupfarro (uncooked)
1large sweet potato
½tbspolive oil
½tspground nutmeg
¼tspground pepper
¼tspchili powder
¼cupchopped walnuts
3-4 large kale leaves
½large onion
1small apple
8-10 asparagus spears
2carrots
½cup shelled edamame
¼cupdried cranberries
1clove garlic, minced
dash ginger
1tbspcoconut oil
1tbspapple cider or balsamic vinegar
1tbspmaple syrup
1tbsplemon juice (about 1/2 small lemon)
Directions
1
Preheat oven to 425 degrees Fahrenheit.
2
Begin to prepare farro according to package instructions.
3
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.
4
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.
5
Prepare vegetables: cut off stems and chop kale, dice onion and apple, slice asparagus and carrots.
6
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.
7
Add roasted sweet potatoes, kale, and a drizzle of olive oil to the cooked farro. Stir to combine.
8
Plate: Divide farro mixture between bowls and top with sauteed vegetables. Enjoy!
