Serves: 2 – 4
Source: Cookie and Kate
Ingredients:
- 3/4 cup of farro
- 1 large or 2 small sweet potatoes, sliced into 1 inch cubes
- 2 teaspoons of ground sumac
- 3 cups of chopped kale, ribs removed and chopped into bite size pieces
- 1 small red onion, halved and thinly sliced
- 2 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons of sugar or maple syrup
- 1 medium lemon, juiced
- 1 handful of fresh mint leaves
- 3 tablespoons of toasted pumpkin seeds
- 1/3 cup of crumbled feta
Instructions:
- Preheat oven to 400 degrees F.
- To cook farro, bring a large pot of water to a boil over high heat. Add farro, the reduce heat and let simmer for 20 minutes until farro is still chewy. Drain excess water and set aside.
- To pickle onions, combine sugar, vinegar and half a cup of water with onions in a small saucepan. Cook over medium heat for 4 to 8 minutes. Remove from heat and set aside.
- Line a large rimmed baking sheet with parchment. Place cubed sweet potatoes on lined baking sheet, drizzle with oil and toss with sumac. Roast for about 35 to 40 minutes until they are caramel iced and fork tender.
- Add chopped kale to cooked farro and drizzle with oil and stir to combine.
- Drain excess liquid from onions and add to farro mixture. Add roasted sweet potatoes and squeeze entire lemon into farro, kale and sweet potatoes. Stir to combine and season with salt and pepper.
- Divide into individual bowls and top with mint leaves, toasted pumpkin seeds and crumbled feta.