Cajun Spiced Sweet Potato Farro Bowl

with wilted kale, cider glazed onions and pepitas

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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

In Your Box (serves 2)

  • Info
    1½ oz. Shaved Parmesan
  • Info
    ⅓ oz. Butter
  • 2 tsp. Mirepoix Base
  • 1 tsp. Cajun Seasoning
  • 1 oz. Pepitas
  • 2 oz. Kale
  • 18 oz. Sweet Potato
  • Info
    ¾ cup Semi-Pearled Farro
  • 2 fl. oz. Apple Cider Vinegar
  • 5 oz. Pearl Onions

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
    801
  • Carbohydrates
    118g
  • Fat
    26g
  • Protein
    27g
  • Sodium
    1518mg

Recipe Steps

  • 1

    Prep

    peel and dice ¾in sweet potato stem and chop kale into bite sized pieces

  • 2

    Cooking Farro

    Combine vegetable base, 2¼ c water and farro in medium pot over with ¼ t salt and bring to a boil on medium high heat reduce heat to medium, place lid on pot and simmer for 25 minutes add kale ½ 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, ¼ t salt and a pinch of pepper place on ¾ of prepared baking sheet and roast at 400 for 20 minutes while sweet potatoes roast toss pepitas with 1t olive oil and cajun seasoning with 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 minutes toss and allow to cook another minute add cider vinegar and reduce by ¾ turn heat to low, add butter and swirl pan to make glaze

  • 5

    Finish and plating

    Add ½ of the Parmesan cheese to farro once full cooked and stir in until melted plate top with more cheese and pepitas

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