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!
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!
