Golden Hour Harvest Bowl

This vibrant bowl captures the essence of a sunset with roasted sweet potatoes, crisp kale, and tender farro, creating a wholesome and satisfying plant-forward meal. Dressed with a bright lemon-tahini vinaigrette, it offers a harmonious blend of earthy and zesty flavors, perfect for a nourishing lunch or light dinner.

Cooking time: 45 min · Difficulty: Easy · Servings: 2 · Cuisine: International · Category: Main Course

Ingredients

• 100 grams Farro
• 500 milliliters Water
• 1 unit Sweet Potato, medium
• 150 grams Curly Kale, destemmed
• 30 milliliters Olive Oil
• 5 grams Salt
• 2 grams Black Pepper, freshly ground
• 45 grams Tahini
• 30 milliliters Lemon Juice, freshly squeezed
• 15 milliliters Maple Syrup
• 1 unit Garlic Clove, minced
• 45 milliliters Warm Water
• 20 grams Toasted Pumpkin Seeds

Instructions

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. Rinse the farro thoroughly under cold water, then combine it with 500 milliliters of fresh water and 2 grams of salt in a small saucepan.
3. Bring the farro to a boil over high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes until tender and most of the water is absorbed.
4. While the farro cooks, peel and dice the sweet potato into 2-centimeter cubes.
5. Toss the sweet potato cubes with 15 milliliters of olive oil, 2 grams of salt, and 1 gram of black pepper on the prepared baking sheet.
6. Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
7. In a large bowl, massage the destemmed kale with 5 milliliters of olive oil and a pinch of salt for 1-2 minutes until it softens slightly.
8. To prepare the lemon-tahini vinaigrette, whisk together the tahini, lemon juice, maple syrup, minced garlic, 3 grams of salt, 1 gram of black pepper, and 45 milliliters of warm water in a small bowl until smooth and creamy.
9. Adjust the consistency of the vinaigrette by adding a little more warm water if it's too thick, ensuring it's pourable.
10. Once the farro is cooked, drain any excess water and fluff it with a fork.
11. Combine the cooked farro, roasted sweet potatoes, and massaged kale in a large mixing bowl.
12. Drizzle the entire bowl generously with the lemon-tahini vinaigrette and toss gently to combine all ingredients.
13. Divide the Golden Hour Harvest Bowl between two serving bowls and garnish with toasted pumpkin seeds for an added crunch before serving immediately.

Nutrition (per serving)

Calories: 480 · Protein: 15g · Carbs: 65g · Saturated fat: 3g · Unsaturated fat: 20g · Fiber: 12g · Sugars: 10g · Sodium: 800mg

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