DIRECTIONS

For the vinaigrette:  Whisk together olive oil, lemon juice, maple syrup, tahini, salt, and garlic in a medium bowl. Set aside.

To roast sweet potatoes:  Preheat oven to 425°F. Toss sweet potatoes in 1 tablespoon olive oil and place on a large-rimmed baking sheet; sprinkle with salt. Roast for 30 to 35 minutes or until potato slices are tender and cooked through. Set aside.

To serve:  Pour some dressing over farro and mix with a fork to coat evenly. Pour some dressing over the kale, grapes, and sweet potatoes and mix to gently moisten. Place 1 cup farro into each of 4 larger bowls and top with the kale, grapes, and sweet potatoes. Sprinkle with cheese and pumpkin seeds.

Ingredients

Vinaigrette

2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons pure maple syrup
1 1/2 tablespoons tahini
3/4 teaspoon sea salt
1 clove garlic, minced

Herb Roasted Sweet Potatoes

1 cup sweet potatoes, cut into ½-inch slices
1 tablespoons olive oil, divided
4 cups cooked, chilled farro
2 cups small torn kale pieces, middle stem removed
1 1/3 cups Grapes from California, halved
4 tablespoons soft goat cheese
4 tablespoons roasted salted pumpkin seeds (pepitas)
Salt

DIRECTIONS

For the vinaigrette:  Whisk together olive oil, lemon juice, maple syrup, tahini, salt, and garlic in a medium bowl. Set aside.

To roast sweet potatoes:  Preheat oven to 425°F. Toss sweet potatoes in 1 tablespoon olive oil and place on a large-rimmed baking sheet; sprinkle with salt. Roast for 30 to 35 minutes or until potato slices are tender and cooked through. Set aside.

To serve:  Pour some dressing over farro and mix with a fork to coat evenly. Pour some dressing over the kale, grapes, and sweet potatoes and mix to gently moisten. Place 1 cup farro into each of 4 larger bowls and top with the kale, grapes, and sweet potatoes. Sprinkle with cheese and pumpkin seeds.

Notes

This recipe supports heart, brain, colon and immune health.

This is a clean-eating, vegetarian recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 650 Calories; Protein 18 g; Carbohydrate 101 g; Fat 20 g (28% Calories from Fat); Saturated Fat 4 g (6% Calories from Saturated Fat); Cholesterol 5 mg; Sodium 510 mg; Fiber 12 g.