Grilled Faro Grain Bowl Recipe
Grilled faro grain, with kale, chickpeas, sweet potatoes, cilantro.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Cook the Farro
In a medium saucepan, combine 1 cup of farro with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until tender. Drain any excess water and set aside.
Prepare the Sweet Potatoes
Preheat the grill to medium-high heat. Peel and dice the sweet potatoes into 1-inch cubes. Toss them in 1 tablespoon of olive oil, salt, and black pepper. Thread the cubes onto skewers or place them in a grill basket. Grill for about 15-20 minutes, turning occasionally, until tender and slightly charred.
Grill the Kale
Toss the kale with 1 tablespoon of olive oil and a pinch of salt. Grill the kale for about 3-5 minutes until it wilts and has grill marks. Remove from the grill and chop into bite-sized pieces.
Prepare the Chickpeas
If using canned chickpeas, rinse and drain them. In a bowl, mix the chickpeas with 1 tablespoon of olive oil, garlic powder, and paprika.
Assemble the Bowl
In a large bowl, combine the cooked farro, grilled sweet potatoes, grilled kale, and chickpeas. Toss gently to combine. Top with chopped cilantro.
Serve
Divide the farro grain bowl into serving bowls and enjoy warm or at room temperature.
