Last night, we had these Sweet Potato and Farro Bowls for dinner. We are still talking about it. They were so refreshing, crisp and pretty, but also complete and filling. You can adapt the bowl to the seasons and to your tastes. I decided to add the white nectarine yesterday, because that’s what I had on hand. You could use spinach instead of kale, and barley instead of farro. Your bowl, your call.
Farro, an Italian food composed of the grains of certain wheat species, can be eaten plain, but is usually added to salads or soups. It is one of my favorites because of its crunchiness. If you can’t find it, feel free to use any other grain you like.
If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.
PrintSweet Potato and Farro Bowl
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup farro
- 1 1/2 pound sweet potato, cut into 1-inch cubes
- 2 tablespoons olive oil, plus more for drizzling
- 3 teaspoons sumac
- Salt and pepper to taste
- 1 bunch Lacinato kale, ribs removed and torn into bite-size pieces
- 1 red onion, sliced thinly
- 3 tablespoons red wine vinegar
- 3 tablespoons maple syrup
- Juice of 1 lemon
- 1 nectarine, peach, pear, or apple
- 1 avocado (optional)
- Garnishes: Mint, basil, cilantro, or any other herb you love
Instructions
Preheat oven to 450˚. In a large mixing bowl, mix the potatoes, the 2 tablespoons olive oil, the sumac and salt and pepper to taste. Mix well until all the potatoes are coated. Place in the oven and roast for about 30 minutes, turning them over about halfway.
While the potatoes are roasting, cook the farro according to the package instructions, in a large pot.
While the farro is cooking and the potatoes are roasting, pickle the onion. In a small saucepan, mix the onion, vinegar, maple syrup and 3/4 cup water. Cook over medium heat for 6 minutes, swirling the pan occasionally. Remove from the heat and set aside.
Once the farro is cooked, drain the excess water and return the farro to the pot. Add the kale, drizzle with olive oil, season with salt and pepper and mix well. Drain the liquid from the pickled onion, add to the pot of farro and kale. Add the sweet potatoes, and add the lemon juice. Check for seasonings. Spoon into shallow bowls and add the fruit, avocado, if desired, and herbs on the side. Bon appétit!
Keywords: sweet potato, bowl, farro
Bol de patates douces et farro
Ingredients
- 1 tasse de farro
- 1 1/2 livre de patates douces, coupées en cubes de 1 pouce (2,5 cm)
- 2 c. à soupe d’huile d’olive oil, et un trait pour arroser
- 3 c. à thé de sumac
- Sel de mer et poivre, au goût
- 1 botte de chou kale lacinato, haché
- 1 oignon rouge, tranché finement
- 3 c. à soupe de vinaigre de vin rouge
- 3 c. à soupe de sirop d’érable
- Jus de 1 citron
- 1 nectarine, pêche, poire, ou pomme (selon la saison)
- 1 avocat (en option)
- Garnitures: menthe, basilic, coriandre, ou toute herbe préférée
Instructions
Préchauffer le four à 450˚. Dans un grand bol à mélanger, déposer les patates douces, l’huile d’olive, le sumac, et le sel de mer et le poivre, au goût. Bien mélanger. Placer sur une tôle de cuisson et cuire au four pendant 30 minutes, en retournant à mi-cuisson.
Pendant que les patates cuisent, cuire le farro selon les directives sur l’emballage.
Pendant la cuisson du farro, placer l’oignon, le vinaigre, le sirop d’érable et 3/4 de tasse d’eau dans une petite casserole. Cuire à feu moyen pendant 6 minutes, en remuant de temps à autre. Retirer du feu et réserver.
Une fois le farro cuit, égoutter et retourner dans la casserole. Ajouter le chou kale, arroser d’un trait d’huile d’olive, assaisonner, au goût, de sel de mer et de poivre, et bien mélanger. Égoutter les oignons et ajouter à la casserole. Ajouter les patates douces, une fois cuites, et le jus de citron. Goûter et ajuster les assaisonnements, si nécessaire. Servir garni d’un fruit, au choix, d’herbes au chois, et d’avocat, si désiré. Bon appétit!
Keywords: patates douces, bol santé, farro
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