Ingredients
Grain and Roasted Vegetables
- 1 cup farro, uncooked
- 3 cups water or vegetable broth
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper
Greens and Fruit
- 3 cups kale, chopped, stems removed
- 1 medium Honeycrisp or Gala apple, thinly sliced
Toppings
- ½ cup feta cheese, crumbled
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
Maple Dijon Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1½ tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper to prepare for roasting the sweet potatoes and chickpeas.
- Cook Farro: In a medium saucepan, combine the farro with water or vegetable broth. Bring to a boil, then reduce the heat and simmer until the farro is tender and chewy, about 20 to 30 minutes. Drain excess liquid and set aside.
- Roast Vegetables and Chickpeas: On the prepared baking sheet, mix the sweet potato cubes and chickpeas with 1½ tablespoons olive oil, garlic powder, smoked paprika, ¼ teaspoon salt, and black pepper. Toss to coat evenly and spread into a single layer. Roast for 25 to 30 minutes, tossing once halfway through, until sweet potatoes are tender and caramelized and chickpeas are lightly crisp.
- Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified and well combined.
- Massage Kale: Place the chopped kale in a large bowl. Drizzle with the remaining ½ tablespoon olive oil and sprinkle the remaining ¼ teaspoon salt. Use your hands to massage the kale for 1 to 2 minutes until it softens and turns a darker shade of green.
- Assemble Bowls: Divide the cooked farro and massaged kale evenly among four bowls. Top each bowl with roasted sweet potatoes and chickpeas, sliced apples, crumbled feta, dried cranberries, and chopped pecans.
- Serve: Drizzle the maple Dijon dressing over each bowl and serve immediately for a delicious, hearty harvest grain bowl.
Notes
- You can substitute farro with other whole grains like quinoa or barley if preferred.
- For a vegan option, omit feta or use a plant-based cheese substitute.
- Massage the kale thoroughly for a softer texture, which helps make it more palatable.
- Roasting chickpeas longer will yield crispier bites; adjust time based on your oven and preference.
- The dressing can be prepared in advance and stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Grain Bowl
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free, Vegetarian
