top of page
Search

Sweet Potato Grain Bowl Recipe

  • Writer: FibonacciMD
    FibonacciMD
  • Dec 5
  • 2 min read

Updated: 1 day ago

A Hearty and Nourishing Dish Featuring Toasty Farro and Roasted Sweetness


Creative Cooking for the Health-Conscious Gourmet

Low-Fat | Low-Cholesterol | High Fiber

roasted sweet potatoes and grain bowl recipe

This nourishing grain bowl features roasted sweet potatoes. Their natural sweetness pairs perfectly with the toasty, chewy farro. The green kale makes it as vibrant as it is delicious, The combination creates  a hearty, satisfying dish that balances earthy and sweet notes in every bite. 


Ingredients

  • 1 cup semi-pearled or regular farro

  • 3.5 Tbsp Olive oil 

  • 1 medium onion, halved and cut in 1/8th inch wedges

  • 2 large sweet potatoes, peeled and cut into ¾ inch cubes

  • ½ tsp salt 

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ cup shelled, raw walnuts broken into small pieces

  • ½ cup golden raisins

  • 4 cups kale, stems removed and roughly chopped

  • 1 large clove garlic, minced

  • Additional seasonings:

  •    Salt 

  •    Black pepper 

  •    Lemon juice 


Instructions 

  1. In a medium saucepan, combine rinsed farro with 4 cups water. Bring to a boil. Cover and reduce heat to simmer until grain is tender, about 30 minutes. Drain any excess water and place farro in a large bowl to cool.

  2. While farro is cooking, preheat oven to 400°F. 

  3. Place walnuts and golden raisins on a baking sheet. Toast until walnuts begin to darken and raisins begin to plump, about 5 minutes. Check frequently as they can burn quickly. Remove from pan and set aside to cool.

  4. Toss onions with 1 Tbsp oil and  ¼ tsp salt. Place in a pile on the baking sheet and return to heated oven. Roast until browned, stirring often. Remove from pan and set aide to cool. 

  5. Toss the diced sweet potatoes with 1½ Tbsp oil, ¼ tsp salt, cumin, and coriander. Spread on the baking sheet and return to heated oven. Roast for about 20 minutes until browned, stirring halfway through.  Remove from pan and add to the bowl with the farro. 

  6. While potatoes are cooking, heat 1 Tbsp oil in a large skillet. Add kale and garlic and sauté until kale is wilted but still bright green. 

  7. Fold walnuts, raisins, onions, and kale into the farro sweet potato mixture. 

  8. Sprinkle with lemon juice, salt and pepper.


Makes 6 one and a half cup servings 


Nutrition Information per serving


Calories 500, Fat 15.8g, Saturated fat 1.7g, Cholesterol 0 mg, Carbohydrate 76.5g, Fiber 14.2g, Protein 13.8g, Sodium 833mg, Potassium 780mg


Notes: 

  • If you don’t have farro, the recipe works well with brown rice, barley, or bulgur wheat. 

  • It is delicious served either hot or cold

  • You can freeze leftovers for up to 3 months

  • Editor’s Note- Appropriate for a low saturated fat, low cholesterol, high fiber dietary regimen.


Mary Recommends:

As an Amazon Associate FibonacciMD earns from qualifying purchases.

ree

Ancient Grain Power: Stock up on Farro! High in protein and fiber, this hearty, chewy grain supports digestive health and keeps you full longer. Shop Now on Amazon! [https://amzn.to/44i1cpE]

bottom of page