Fall Harvest Bowls with Creamy Thyme Dressing
- Yield: 4 1x
- Category: Main Dish
Ingredients
- 3 cups peeled and diced sweet potatoes (about 12-16 oz)
- 1 pound brussels sprouts (trimmed and halved)
- 2 garlic cloves (minced)
- 3 tablespoons olive oil (divided)
- ½ teaspoon salt (divided)
- ¼ teaspoon ground red pepper
- 2 cups cooked farro (warm*)
- 1 cup thinly sliced kale or spinach
- Optional Garnishes: (dried cherries, toasted pecans halves, microgreens, goat cheese)
- Creamy Thyme Dressing
Instructions
- Preheat oven to 425 degrees F.
- Combine sweet potato, Brussels sprouts, garlic, 2 tablespoons olive oil, ¼ teaspoon salt and ground red pepper in a large bowl or zip top bag and toss to coat. Spread in a single layer on a foil-lined baking sheet and cook for 20 to 25 minutes or until potatoes are tender.
- While vegetables roast, prepare farro.* Stir kale, ¼ teaspoon salt and 1 tablespoon olive oil into warm farro and mix until kale slightly wilts.
- Divide farro and roasted vegetables evenly into 4 bowls. Top with desired garnishes and Creamy Thyme Dressing.
Notes
*Prepare farro by using an 8oz 90 second microwaveable pouch. Or, make farro on the stovetop by combining ¾ cups uncooked farro and 2 cups of water in a small saucepan over high heat. Bring to a boil then simmer for 25 minutes or until soft but tender. Drain.