Meal Kit
Cajun Spiced Sweet Potato Farro Bowl
with wilted kale, cider glazed onions and pepitas
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 5 oz. Pearl Onions
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¾ cup Semi-Pearled Farro
- 2 fl. oz. Apple Cider Vinegar
- 2 oz. Kale
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1½ oz. Shaved Parmesan
- 1 oz. Pepitas
- 2 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- 1 tsp. Cajun Seasoning
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.
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Nutrition (per serving) lObze1OV
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Calories810
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Carbohydrates119g
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Net Carbs101g
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Fat26g
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Protein28g
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Sodium1680mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
peel and dice 3/4in sweet potato
stem and chop kale into bite sized pieces -
2 Cooking Farro
Combine vegetable base, 2.25 c water and farro in medium pot over with 1/4 t salt and bring to a boil on medium high heat
reduce heat to medium, place lid on pot and simmer for 25 minutesadd kale 1/2 way through cooking, stir to incorporate and place lid back on to finish cooking -
3 Cooking sweet potatoes and pepitas
toss sweet potatoes with 2t olive oil, 1/4 t salt and a pinch of pepper
place on 3/4 of prepared baking sheet and roast at 400 for 20 minuteswhile sweet potatoes roast toss pepitas with 1t olive oil and cajun seasoningwith 5 minutes left on the cook of the potato add the pepitas to the open part of the baking sheet -
4 Cooking pearl onions
heat small saute over medium heat with 1 t olive oil
add pearl onions and allow to sit for 2 minutestoss and allow to cook another minuteadd cider vinegar and reduce by 3/4turn heat to low, add butter and swirl pan to make glaze -
5 Finish and plating
Add 1/2 of the Parmesan cheese to farro once full cooked and stir in until melted
platetop with more cheese and pepitas
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