harvest grain bowls

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


  • 2 cups diced sweet potatoes (from 1 to 2 potatoes)
  • olive oil, for drizzling
  • kosher salt and cracked black pepper
  • 1 cup farro
  • 3 cups chicken broth or water
  • 6 cups shredded kale
  • 2 Honeycrisp apples, diced into bite-sized pieces
  • creamy balsamic dressing (recipe follows or store-bought)


  • ½ cup crumbled goat cheese
  • ½ cup chopped pistachios, for garnish


  • 2 tablespoons whole grain mustard
  • 2 tablespoons honey or agave
  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • ½ small shallot, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper


  • Preheat oven to 425°F. Line a sheet pan with parchment paper or foil.
  • Add to sheet pan 2 cups diced sweet potatoes, drizzle with oil and season with a big pinch salt and pepper. Roast for 25 minutes or until soft and beginning to brown.
  • Cook 1 cup farro in 3 cups broth according to package directions.
  • If making dressing from scratch, combine together in a mason jar or small food processor; 2 tablespoons whole grain mustard, 2 tablespoons honey, 1⁄4 cup balsamic vinegar, 1⁄2 cup olive oil, 1⁄2 small minced shallot, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Shake or blend until smooth.
  • Divide between 4 serving bowls, 6 cups shredded kale drizzle with a little oil and season with salt and pepper. Top with cooked sweet potatoes, cooked farro, and 2 diced Honeycrisp apples.


  • If desired, divide between bowls ½ cup crumbled goat cheese and chopped pistachios. Drizzle with balsamic vinaigrette just before serving.


  • Serve with crusty bread and a sliced rotisserie chicken to complete this meal.


  • Protein: For added protein, serve alongside a sliced rotisserie chicken or roasted chickpeas.
  • Gluten-Free: Swap farro for brown rice or quinoa.


  • Dressing can be made up to 5 days in advance; store in an airtight container in the refrigerator.
  • Shred kale, cook farro and roast sweet potatoes up to 3 days in advance; store in separate airtight containers in the refrigerator.


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