Go Back
–+ servings
This farro bowl with chicken, kale and sweet potatoes is one of my favorite healthy meals!

Farro with Chicken, Sweet Potatoes and Kale

Print Recipe
Healthy and hearty grain bowls filled with so many of my favorite things!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 357
Author Annalise Sandberg

Ingredients

  • 1 cup uncooked farro (215 grams)
  • 2  tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 medium sweet potato , peeled and diced
  • 1 medium bunch kale , torn and ribs removed
  • 1/2 cup unsweetened flaked coconut (42 grams)
  • 1/4 cup slivered almonds (28 grams)
  • 2 cups shredded cooked chicken (280 grams)

Instructions

  • In a medium pot of salted boiling water, add farro. Cook for 15 minutes, until al dente. Drain and set aside.
  • Meanwhile, preheat oven to 375 degrees F.
  • Combine the olive oil, sesame oil, and soy sauce to make a dressing.
  • Toss the sweet potatoes with just enough dressing to coat. Spread onto a sheet pan and roast for 10 minutes.
  • Toss the kale, flaked coconut, and slivered almonds with a little more dressing. Add to the sheet pan with the sweet potatoes and roast another 10 minutes until sweet potatoes are tender, kale is wilted, and coconut and nuts are toasted.
  • In a large bowl toss the roasted veggies, farro, chicken, and remaining dressing. Serve warm or at room temperature.

Notes

NOTES:
  • See post above for possible variations to this dish.
  • If you don't have sesame oil, you can replace it with more olive oil.
Recipe adapted from The Vintage Mixer.

Nutrition

Calories: 357kcal | Carbohydrates: 34g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 391mg | Potassium: 403mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4042IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mg