Sweet Potato and Farro Bowl

Vegan Bowl
Sweet Potato and Farro Bowl | veganblondes.com

Last night, we had these vegan 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.

  • 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
  • Mint, basil, cilantro, or any other herb you love

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 a preheated 450-degree 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, and herbs on the side.

Karine

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