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–+ servings

Kale Farro Bowls

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Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Ingredients

Pickled Red Onions

  • 1 red onion thinly sliced
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 2 tbsp sugar
  • 1 tsp salt

Roasted Ranch Chickpeas and Sweet Potatoes

  • 2 large sweet potatoes cubed
  • 1 can chickpeas 15 oz, drained
  • 2 tbsp ranch dressing
  • 2 tbsp olive oil
  • Pinch of salt

Salad

  • 1 cup farro uncooked
  • 4-6 cups shredded kale
  • ⅓ cup pumpkin seeds
  • Optional to serve: crumbled feta cheese

Ranch Vinaigrette

  • ¼ cup olive oil
  • 1 tbsp ranch dressing
  • Juice from ½ lemon
  • Salt & pepper

Directions

  1. Prepare the pickled red onions- add the thinly sliced onion to a jar with the water, apple cider vinegar, sugar and salt. Refrigerate for at least 1 hour before serving or overnight if preparing ahead of time.
  2. Preheat the oven to 400 F. Add the cubed sweet potatoes to a sheet-pan with the chickpeas. Toss with 2 tbsp of olive oil, 2 tbsp of ranch dressing and a pinch of salt. Roast for 35 minutes.
  3. While the vegetables roast, add 1 cup of farro to a saucepan with two cups of water and pinch of salt. Bring to a boil. Once boiling, cook covered and let simmer for 25-30 minutes until all of the water is absorbed.
  4. Once the vegetables and farro are done, prepare the ranch vinaigrette. Combine the olive oil, ranch dressing, lemon juice and salt & pepper in a jar and shake well
  5. Toss the vinaigrette with the kale then top with the farro, roasted vegetables, pickled onions and pumpkin seeds. Add any remaining dressing over the top.