I’ve featured a number of grain bowls here since they first became popular in 2015. I love them because they make great meals and have a satisfying mix of protein, carbohydrates, and fats. Not to mention the wonderful blend of flavors from the assortment of ingredients.
This particular grain bowl uses farro as the backdrop for those Fall & Winter staples, sweet potatoes, Brussels sprouts, and pecans. All of them are coming into season right about now.
Sweet potatoes are generally harvested in the United States in September & early October. It takes up to eight weeks of curing after the harvest for these root vegetables to sweeten and develop the desired texture. Brussels sprouts are also available year-round, but their peak season is from September to mid-February. The best tasting and most tender sprouts are the smaller ones, 1 to 1-1/2 inches in diameter. Pecans add another layer of goodness to this bowl with their flavor and crunch. Pecan trees take seven to ten years to mature before they bear fruit. The nuts are harvested from October to December.
Add a dollop of Greek yogurt enhanced with lemon juice to the farro, roasted & spiced veggies, and nuts, and you’ve created an exceptional meal!
Farro Bowl With Sweet Potatoes and Brussels Sprouts
Farro Bowl With Sweet Potatoes and Brussels Sprouts (adapted from southernliving.com) Total Time Required: 40 minutes, Active Time: 15 minutes, Yield: 4 servings
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 12 ounces sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 cups)
- 2 large shallots, peeled and sliced 1/4-inch thick (about 1 cup)
- 3 tablespoons butter, melted
- 1 tablespoon curry powder
- 3 cloves garlic, pressed or minced
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1-1/2 cups uncooked pearled farro, rinsed
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 3/4 cup toasted pecan halves
Mise en place!
Directions:
Preheat the oven to 425°F. Combine the Brussels sprouts, sweet potatoes, shallots, melted butter, curry powder, garlic, pepper, and 1/2 teaspoon of the salt in a large bowl, tossing it all together to coat.
Add the melted butter and seasonings to the veggies.
Spread the vegetable mixture in a single layer on a large rimmed baking sheet. Bake in the preheated oven until the vegetables are tender and lightly browned, about 20 to 25 minutes.
Spread the coated veggies on a baking sheet to roast.
While the vegetables roast, bring 4 cups of water and the remaining 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Add the farro, and cook according to package directions. Drain it when done, if need be.
Cook the farro
Meanwhile toast the pecans in a dry skillet over medium heat until browned (one shade darker than they started) and fragrant, about 2 to 5 minutes.
Toast the pecans in a dry skillet.
Stir together the yogurt, lemon juice, and 1 tablespoon of water in a small bowl.
Mix the yogurt with the lemon juice & water.
To serve, spoon the hot cooked farro into 4 wide, shallow bowls. Divide the vegetable mixture evenly among the bowls.
Add the veggies to the bowls of farro.
Sprinkle each serving with pecans, and serve with the yogurt mixture as a topping.
Serve the farro & roasted veggies with the Greek yogurt mixture.
This Autumn grain bowl is delicious! ~Linda
Farro Bowl With Sweet Potatoes and Brussels Sprouts (adapted from southernliving.com) Total Time Required: 40 minutes, Active Time: 15 minutes, Yield: 4 servings
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 12 ounces sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 cups)
- 2 large shallots, peeled and sliced 1/4-inch thick (about 1 cup)
- 3 tablespoons butter, melted
- 1 tablespoon curry powder
- 3 cloves garlic, pressed or minced
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1-1/2 cups uncooked pearled farro, rinsed
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 3/4 cup toasted pecan halves
Directions:
Preheat the oven to 425°F. Combine the Brussels sprouts, sweet potatoes, shallots, butter, curry powder, garlic, pepper, and 1/2 teaspoon of the salt in a large bowl, tossing it all together to coat. Spread the vegetable mixture in a single layer on a large rimmed baking sheet. Bake in the preheated oven until the vegetables are tender and lightly browned, about 20 to 25 minutes.
While the vegetables roast, bring 4 cups of water and the remaining 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Add the farro, and cook according to package directions. Drain it when done, if need be.
Meanwhile toast the pecans in a dry skillet over medium heat until browned (one shade darker than they started) and fragrant, about 2 to 5 minutes.
Stir together the yogurt, lemon juice, and 1 tablespoon of water in a small bowl. To serve, spoon the hot cooked farro into 4 wide, shallow bowls. Divide the vegetable mixture evenly among the bowls. Sprinkle each serving with pecans, and serve with the yogurt mixture as a topping.