Farro, Kale & Sweet Potato Power Bowls

🥘 Ingredients

• apple
  1 unit
• black pepper
• butter
  2 tbsp
• farro
  1.5 c
• fry seasoning
  1 tbsp
• garlic
  2 clove
• harissa powder
  1 tbsp
• kale
  8 oz
• lemon
  2 unit
• mayonnaise
  4 tbsp
• olive oil
• pepitas
  1 oz
• salt
• shredded red cabbage
  8 oz
• sour cream
  4 tbsp
• sugar
  1 tsp
• sweet potato
  2 unit
• veggie stock concentrate
  2 unit
• water
  3.625 c

🍳 Cookware

• medium pot
• baking sheet
• microwave-safe bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot , combine farro , veggie stock concentrate , and water . Bring to a boil and cook until farro is tender, ⏱️ 30 minutes . Keep covered off heat until ready to serve. 4 SERVINGS: Use 6 cups water. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

   farro: 1.5 c, veggie stock concentrate: 2 unit, water: 3.5 c
2. 

   2

   Meanwhile, wash and dry all produce. Dice sweet potato into 1/2-inch pieces. Toss on a baking sheet with half the fry seasoning and a large drizzle of olive oil . Season with salt and black pepper . Roast on top rack until golden brown and tender, ⏱️ 25 minutes . 4 SERVINGS: Use all the Fry Seasoning.

   sweet potato: 2 unit, fry seasoning: 1 tbsp, olive oil, salt, black pepper
3. 

   3

   While sweet potato roasts, zest and halve lemon . In a microwave-safe bowl , combine juice from lemon and sugar ; stir until sugar has dissolved. Add shredded red cabbage and water ; toss to coat. Microwave for ⏱️ 1 minute . Season with salt and pepper. Set aside, stirring occasionally, until ready to serve. 4 SERVINGS: Use 2 tsp sugar. Add 4 TBSP water.

   lemon: 2 unit, sugar: 1 tsp, shredded red cabbage: 8 oz, water: 2 tbsp
4. 

   4

   Mince or grate garlic . In a small bowl , combine mayonnaise , sour cream , as much lemon zest and garlic as you like, and harissa powder to taste (start with a small pinch, then taste and add more from there if you like). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   garlic: 2 clove, mayonnaise: 4 tbsp, sour cream: 4 tbsp, harissa powder: 1 tbsp, water
5. 

   5

   Remove and discard any large ribs from kale . Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, ⏱️ 7 minutes . Stir in butter until melted. Remove pan from heat. 4 SERVINGS: Use 2 TBSP butter.

   kale: 8 oz, olive oil, butter: 1 tbsp
6. 

   6

   While kale cooks, halve and core apple ; cut half the apple into a small dice. Stir butter into farro until melted. Stir in diced apple and season with salt and pepper. Divide farro between bowls and top with kale, pickled cabbage, and sweet potato. Drizzle with dressing. Sprinkle with pepitas and serve. 4 SERVINGS: Use whole apple and 2 TBSP butter.

   apple: 1 unit, butter: 1 tbsp, pepitas: 1 oz