Mediterranean Farro Bowl

45m

2
sweet potatoes, peeled and cubed
3 tbsp
olive oil, divided
a dash
salt
2 tsp
vindaloo curry, divided
3 cups
vegetable broth
1 cup
farro
2 cups
kale, stems removed and leaves roughly chopped
1-2 tbsp
apple cider vinegar
1/2 cup
dates, pitted and roughly chopped
1/2 cup
olives, pitted
8 oz
Moroccan chickpea salad
4 oz
goat cheese, crumbled
1/4 cup
tahini
Juice
1/2 of lemon
1/2 tsp
turmeric
1/2 cup
walnuts, chopped
  1. Preheat oven to 400ºF and line a baking sheet with aluminum foil.

  2. Peel the potatoes, poke a few holes in them, and microwave for 2 minutes. Carefully remove the potatoes, place on a cutting board to cube.

  3. Spread the cubed potato over the prepared baking sheet, and toss with 1/2 of the oil, salt, and 1/2 of the curry. Spread the potato evenly over the baking sheet, and bake for 20-25 minutes, until tender and lightly browned.

  4. In a large pot, add broth and farro, and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook uncovered for about 20-25 minutes, until the farro is tender and the broth is absorbed.

  5. Once the potatoes and the farro are cooked, divide evenly among the bowls.

  6. In a medium-sized bowl, add the kale and vinegar. Massage the kale for about 1 minutes. Add even amounts of the kale to each bowl.

  7. Add even amounts of each of the following ingredients to each bowl: dates, olives, chickpeas, and goat cheese.

  8. In a small mixing bowl, combine, tahini, lemon juice, the remaining 1/2 of the oil, the remaining 1/2 of the curry, and turmeric.

  9. Drizzle the sauce over the grain bowls and garnish with chopped walnuts.

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