Roasted Sweet Potato, Red Onion and Apple Grain Bowl
3 small sweet potatoes, cubed
½ red onion, cut into chunks
2 apples, diced
2 leaves of lacinato kale, chopped
½ cup of dry farro
1 tsp olive oil
salt and pepper
Preheat oven to 400°F.
Toss the sweet potatoes, onion, and apples with the olive oil and salt and pepper.
Transfer to a sheet pan and roast in the oven until the potatoes are soft, around 20-30 minutes.
Meanwhile, add the farro, a little bit of salt and 1 ½ cups of water to a pot.
Bring the water to a boil, then reduce to medium-low heat and cover.
Let the farro cook for about 20 minutes until soft. Drain excess water.
Transfer the cooked farro to two bowls. Add roasted vegetables and chopped kale, and top with our maple-tahini dressing, or the dressing of your choice.
¼ cup tahini
tbsp. maple syrup
1 ½ tablespoons apple cider vinegar
water to thin
Whisk together the tahini, maple syrup and vinegar in a small bowl. Add water, 1 tbsp at a time, until dressing is thinned to desired consistency.