Farro Bowl with Sweet Potatoes and Kale

Farro Bowl with Sweet Potatoes and Kale

In this grain bowl, a tasty and exotic blend of fruits and vegetables is served over a nutritious base of farro, sweet potatoes, and kale.  The flavor complexity and multitude of texture bring a wow factor to the dish.  It’s filled with healthy carbohydrates to fuel you throughout your day and has plenty of greens, healthy fats, and protein too.  Not to mention, it is vegan and gluten-free.  Beautiful, balanced, and bold, this farro bowl is simply delicious!

 

AuthorLeah ClapperCategory, , DifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 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)

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

 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)

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!

Farro Bowl with Sweet Potatoes and Kale



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