Maple-Roasted Sweet Potato and Farro Bowl
HomeChef
Equipment needed: Cooking Spray, Wire-Mesh Strainer Tip: Having trouble cutting that wobbly sweet potato? Trim off ¼” along its length and cut that section into ¼” dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet Farro comes from a variety of wheat that has grown in the Fertile Crescent for millennia. It’s high in protein, fiber, and a host of nutrients like magnesium and iron.
Ingredients
- ¾ cup Semi-Pearled Farro
- 1 fl. oz. Pure Maple Syrup
- 4 oz Collard Greens
- 1 Roma Tomato
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
- ½ oz Dijon Mustard
- 1 fl. oz. Apple Cider Vinegar
- Olive Oil
- Salt Pepper
Instructions
- 1
Cook the Farro: Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until farro is tender, 25-30 min- utes. Drain well in wire-mesh strainer and set aside to cool. Season with ¼ tsp. salt and a pinch of pepper. While farro cooks, prepare sweet potato.
- 2
Cook Collard Greens and Tomato: Add 1 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30 seconds. Add collard greens, red pepper flakes (to taste), and 2 Tbsp. water to pan. Cook until collard greens are tender and bright green, 4-7 minutes. Add diced tomato and cook until warmed through, 1-2 minutes. Remove pan from burner.
- 3
Cook the Sweet Potato: Cut sweet potato into ¼” dice. Place on prepared salt. Spread into a single layer and roast until tender and golden brown, 20-25 minutes. Remove from oven and toss with half the maple syrup (reserve remaining for vinaigrette). While sweet potato roasts, prepare ingredients.
- 4
Make the Vinaigrette: Place Dijon mustard, cider vinegar, remaining maple syrup, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp.
- 5
Prepare the Ingredients: Stem and coarsely chop collard greens. Core Roma tomato and cut into ¼” dice. Mince garlic.
- 6
Plate the Dish: Serve farro in a shallow bowl or plate. Top with col- lard greens and diced tomato. Scoop roasted sweet potatoes on top and drizzle with vinaigrette or serve recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Half flavors sweet potato and remaining is added long way when it comes to red pepper flakes. Add a pinch at first, taste, and add more if the recipe before you start–we promise it will be time • Place a wire-mesh strainer in