Sweet Potato Farro Bowl
- christina
- entrees
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- Serves: 4 Servings
- Prep Time: 5 mins
- Cooking: 40 mins
- Total Time: 45 min
Sometimes the urge to get in the kitchen and spend the night cooking hits at 9am. For us, that means a full day of planning out what we want to try, shopping and prepping. This weekend we cooked 5 new recipes and this Farro Bowl was a big win! Although it has really simple ingredients and assembly, it's packed with flavor and goes well with lots of different meat options (if you choose to add it). The Bowl keeps well for the next day too. I definitely see this one becoming a weekly staple - especially in the fall.
For our date night Nathan made this dish with Red Wine Braised Short Ribs and I paired my Bowl with pan seared Sea Bass. The flavors of the bowl went SO well with both!
Ingredients
Directions
Preheat your oven to 425 F. While your oven is heating up, dice your sweet potatoes and drizzle them with olive oil and a few pinches of salt. Put them in the oven for 35-40 min, taking them out half way to toss them around and get all the edges crispy.
When the potatoes are close to being done (about 10 min out), make your farro in a pot (see instructions). Once your farro is done, take it off heat, drain and let cool slightly. Additionally, take your sweet potato cubes out of the oven and using a spatula, rotate the cubes to prevent them from sticking to your baking tin.
In a large mixing bowl, combine your sweet potatoes, farro, radish sprouts and dill. Drizzle with olive oil, and top with salt and pepper to taste.
Finish your bowls with your toping of choice or enjoy as is! Add a few fresh radish sprouts as garnish.
Braised Short Rib
Pan Seared Sea Bass
