harvest grain bowls

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4


  • 2 sweet potatoes
  • shredded kale
  • 9 oz. farro about 1 1/2 cups dried
  • 2 honey crisp apples diced
  • creamy balsamic dressing


  • 1/2 cup crumbled goat cheese
  • 1/2 cup pistachios chopped


  • Pre-heat oven to 425°F. Line a sheet tray with parchment paper or foil.
  • Dice 2 cups of sweet potatoes into bite sized pieces and transfer to sheet tray. Drizzle with olive oil and season with a big pinch of salt and pepper. Roast for 25 minutes or until soft and beginning to brown.
  • Cook farro according to package directions. (note: I like cooking my farro in chicken broth for extra flavor)
  • Dice 2 Honeycrisp apple into bite-sized pieces and set aside.
  • If making dressing from scratch, combine the following ingredients together in a mason jar or small food processor or blender; 2 tablespoons whole grain mustard, 2 tablespoons honey, 1⁄4 cup balsamic vinegar, 1⁄2 cup extra-virgin olive oil, 1⁄2 small shallot (minced), 1⁄2 tsp kosher salt 1⁄4 tsp cracked black pepper. Blend or shake until smooth.
  • Assemble bowls, by adding kale as the base to each bowl, drizzling with a little olive oil and seasoning with salt and pepper. Top with warm sweet potatoes, cooked farro, and honeycrisp apples.


  • If desired, top each bowl with crumbled goat cheese and chopped pistachios. Drizzle with balsamic dressing just before serving.


Calories: 530kcal | Carbohydrates: 89g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 173mg | Potassium: 822mg | Fiber: 17g | Sugar: 16g | Vitamin A: 16451IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 4mg