with collard greens, Roma tomato, and maple-Dijon vinaigrette
Prep & Cook Time:40-50 min.
Cook Within:7 days
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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
Prepare the Ingredients
Stem and coarsely chop collard greens. Core Roma tomato and cut into ¼" dice. Mince garlic.
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.
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.
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.
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