I like to make a big bowl like this to have ready for lunches during the week. One prep, 4 meals! Serve over a heaping bowl of baby spinach and finish off with a squeeze of fresh lemon juice. YUM!
1 cup Farro, uncooked, rinsed
1 medium sweet potato, peeled and cubed
1/2 head of cauliflower, cut into florets
2 portabello mushrooms, sliced into bite size pieces
5 tbsp olive oil
2 tsp kosher salt
4-6 leaves of kale, I used Lacinato
Prep veggies and farro, as recommended above
Preheat oven to 400 degrees Fahrenheit and line 1 large baking sheet and 1 small baking sheet with parchment paper
On the small baking sheet, toss kale with 1/2 tbsp of olive oil and let sit. This will go in the oven later on.
On the large baking sheet, toss sweet potato, cauliflower and mushrooms with 1 tbsp of olive oil, season with salt and pepper. Bake for about 40 minutes, until sweet potato is cooked through.
Pour farro into a large sauce pan and cover with water, about 1 inch above. Bring to a boil and turn the heat to low to simmer for about 20 minutes. Remove from heat and pour into a large bowl to cool.
When the large sheet pan has been in the oven for 20 minutes, carefully remove the pan, toss veggies and return to the oven.
Add the small sheet pan in the oven for the remainder of the time with other vegetables.
Remove both pans from oven and let cool.
When cooled slightly- c
ombine veggies in large bowl with farro, add 3 1/2 tbsp olive oil, juice of 1 lemon and 2 tsp kosher salt.
Divide into 4 containers and you have lunches/sides for the week.
*This is really good topped with shredded chicken and Parmesan cheese to make it more of a complete meal.