Farro Bowls

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Farro and Sweet Potato:

1/2 cup pearled farro

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 large sweet potato, finely diced

Pickled Onions:

1 cup distilled white vinegar

1 tablespoon mustard seeds

1 tablespoon black peppercorns

3 tablespoons sugar

1 tablespoon kosher salt

2 red onions, halved, peeled and thinly sliced on a mandoline

Citrus Vinaigrette:

1/2 orange, juiced

1 tablespoon apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon honey

1/4 cup olive oil

Kosher salt and freshly ground black pepper

The Build:

4 cups baby kale

1/2 English cucumber

1 pint cherry tomatoes, halved

1/2 cup feta, crumbled

1 avocado, diced

Directions

Special equipment:
a mandoline
  1. For the farro and sweet potato: Bring a large pot of salted water to a boil. Add the pearled farro and cook to your desired texture, about 10 minutes. Drain, rinse under cold water, drain again and set aside.
  2. Heat the olive oil in a medium skillet over medium-high heat. Add the sweet potatoes, season with salt and pepper and cook, stirring occasionally, until cooked on all sides, 5 to 7 minutes. Remove from the heat and set aside.
  3. For the pickled onions: Combine the vinegar, 1/2 cup water, mustard seeds, black peppercorns, sugar and salt in a medium saucepan over high heat. Bring to a boil and cook until the sugar and salt are dissolved, about 3 minutes. Remove from the heat. Place the onions in a medium heatproof bowl. Strain the vinegar mixture over the onions and let sit until ready to use.
  4. For the vinaigrette: Whisk together the orange juice, apple cider vinegar, whole-grain mustard and honey in a medium bowl until smooth. Slowly whisk in the olive oil and season with salt and pepper. Set aside.
  5. For the build: Combine the cooked farro with the baby kale in a large bowl. Drizzle with 3/4 of the dressing. Season with salt and pepper and toss until evenly coated. Divide into 4 serving bowls.
  6. Divide the sweet potatoes, cucumbers, cherry tomatoes, feta, avocado and 1 cup of the pickled onions evenly among the bowls. Drizzle with the remaining dressing.
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