BBQ Sweet Potato Buddha Bowl

with farro and ranch dressing

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This is meal is the sum of some amazing parts. The ancient grain of farro meets sweet potatoes spiced with tangy BBQ rub. A vegetable medley of healthy kale, feisty jalapeño, onions, and peppers topped by cheddar cheese and that most all-American of dressings, creamy ranch. Bring everything together, add up the parts… you've got yourself an A+ winner winner without chicken dinner.

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 fl. oz. Buttermilk Ranch Dressing
  • 4 oz. Kale
  • Info
    ¾ cup Semi-Pearled Farro
  • 1 Tbsp. BBQ Spice Rub
  • 1 Red Onion
  • 1 Red Bell Pepper
  • ¼ oz. Cilantro
  • 1 Jalapeño Pepper
  • 18 oz. Sweet Potato

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    907
  • Carbohydrates
    129g
  • Fat
    35g
  • Protein
    26g
  • Sodium
    1358mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • 1

    Cook the Farro

    Bring a small pot with farro, 1½ cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes. Drain farro in a wire-mesh strainer (there may not be any excess water). While farro cooks, roast potatoes.

  • 2

    Roast the Sweet Potatoes

    Quarter sweet potato lengthwise. Cut into ½" pieces. Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, BBQ spice rub, and a pinch of salt and pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until tender, 15-18 minutes. While potatoes roast, prepare ingredients.

  • 3

    Prepare the Ingredients

    Coarsely chop kale. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Halve and peel onion. Slice halves into thin strips. Stem, seed, remove ribs, and cut red bell pepper into thin strips. Mince cilantro (no need to stem).

  • 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper, jalapeño (to taste), and onion to hot pan. Stir occasionally until lightly charred, 3-5 minutes. Add kale, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until wilted, 2-3 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping farro with sweet potatoes and vegetables. Drizzle ranch dressing over bowl and garnish with cheese and cilantro. Bon appétit!

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