Servings: 4 (click to scale)
Ingredients
- 1/4 cup farro dry
- 2 cup boiling water
- 1 cup sweet potato peeled and diced
- 1 Tbsp olive oil
- 1 lb kale chopped
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/2 cup apples peeled, cored, chopped
- 1/4 cup sunflower seeds
- 1/2 cup sliced toasted almonds
- 15 oz canned low sodium garbanzo beans drained and rinsed
- 1/3 cup crumbled feta cheese
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Instructions
- Cook farro according to package instructions. (1/4 c dry farro in 2 cups boiling water). Preheat oven to 375˚F and line a large baking sheet with aluminum foil. Toss sweet potato with first listed olive oil and spread evenly on baking sheet. Roast sweet potato for 20-30 minutes, until fork-tender.
- Meanwhile, add chopped kale to a large bowl. Add second listed oil, lemon juice, and salt to the bowl. Using both hands, massage the kale for 2 minutes. The kale should turn a dark green color and will feel smooth, rather than coarse.
- Add apples, sunflower seeds, almonds, garbanzo beans, and feta to the bowl. Mix well. Once farro and sweet potato have cooled, add them to the bowl and mix well and serve.
Nutrition
Calories: 490kcal | Carbohydrates: 56g | Protein: 19g | Fat: 24g | Saturated Fat: 4g | Sodium: 760mg | Fiber: 16g | Sugar: 11g
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