Maple-Roasted Sweet Potato and Farro Bowl

with collard greens, Roma tomato, and maple-Dijon vinaigrette

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat

Calories Conscious
A note about serious food allergies

Everyone knows they need more whole grains in their diet, but that doesn't mean it has to be a dreary exercise. This maple-roasted sweet potato and farro bowl proves you can love on yourself while still satisfying your tastebuds. Maple is a classic flavoring for sweet potatoes and complements the farro, an ancient grain with a pleasantly tender bite. Tossed with fresh collard greens, tomatoes, and a robust maple-Dijon vinaigrette, this is just the meal to fill you up without weighing you down.

In Your Box (serves 2)

  • Info
    ¾ cup Semi-Pearled Farro
  • 14 oz. Sweet Potato
  • 0.96 fl. oz. Pure Maple Syrup
  • 4 oz. Collard Greens
  • 1 Roma Tomato
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes
  • ½ oz. Dijon Mustard
  • 1 fl. oz. Apple Cider Vinegar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Farro

    Cook the Farro

    Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until farro is tender, 25-30 minutes. Drain well in wire-mesh strainer and set aside to cool. Season with ¼ tsp. salt and a pinch of pepper. While farro cooks, prepare sweet potato.

  • Step 2 - Cook the Sweet Potato

    Cook the Sweet Potato

    Cut sweet potato into ¼" dice. Place on prepared baking sheet and toss with 2 tsp. olive oil and ½ tsp. salt. Spread into a single layer and roast until tender and golden brown, 20-25 minutes. Remove from oven and toss with half the maple syrup (reserve remaining for vinaigrette). While sweet potato roasts, prepare ingredients.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Stem and coarsely chop collard greens. Core Roma tomato and cut into ¼" dice. Mince garlic.

  • Step 4 - Cook Collard Greens and Tomato

    Cook Collard Greens and Tomato

    Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30 seconds. Add collard greens, red pepper flakes (to taste), and 2 Tbsp. water to pan. Cook until collard greens are tender and bright green, 4-7 minutes. Add diced tomato and cook until warmed through, 1-2 minutes. Remove pan from burner.

  • Step 5 - Make the Vinaigrette

    Make the Vinaigrette

    Place Dijon mustard, cider vinegar, remaining maple syrup, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper to a small bowl and whisk together.

  • Step 6 - Plate the Dish

    Plate the Dish

    Serve farro in a shallow bowl or plate. Top with collard greens and diced tomato. Scoop roasted sweet potatoes on top and drizzle with vinaigrette or serve on side.