Farro, Kale & Sweet Potato Power Bowls

🥘 Ingredients

• apple
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• farro
  1 c
• fry seasoning
  1 unit
• garlic
  2 cloves
• harissa powder
  1 unit
• kale
  1 bunch
• lemon
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  2 tbsp
• pepitas
  2 tbsp
• salt
  1 tsp
• shredded red cabbage
  1 unit
• sour cream
  2 tbsp
• sugar
  1 tsp
• sweet potato
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• medium bowl
• small bowl
• large pan

1. 

   1

   veggie stock concentrate fry seasoning sour cream kale lemon sweet potato garlic farro apple mayonnaise harissa powder shredded red cabbage pepitas salt black pepper olive oil butter sugar

   veggie stock concentrate: 1 unit, fry seasoning: 1 unit, sour cream: 2 tbsp, kale: 1 bunch, lemon: 1 unit, sweet potato: 1 unit, garlic: 2 cloves, farro: 1 c, apple: 1 unit, mayonnaise: 2 tbsp, harissa powder: 1 unit, shredded red cabbage: 1 unit, pepitas: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp, butter: 2 tbsp, sugar: 1 tsp
2. 

   2

   Preheat oven to 425°F. In a medium pot , combine farro, veggie stock concentrate, and 3½ cups water. Bring to a boil and cook until farro is tender ⏱️ 25-30 minutes . Keep covered off heat until ready to serve. If stock evaporates before farro is done, add a splash of water.
3. 

   3

   Wash and dry all produce. Dice sweet potato into ½-inch pieces. Toss on a baking sheet with half the fry seasoning and a large drizzle of olive oil. Season with salt and black pepper. Roast on top rack until golden brown and tender ⏱️ 20-25 minutes .
4. 

   4

   While sweet potato roasts, zest and halve lemon. In a medium bowl , combine juice from lemon and 1 tsp sugar; stir until sugar has dissolved. Add shredded red cabbage and 2 TBSP water; toss to coat. Microwave for ⏱️ 1 minute . Season with salt and black pepper. Set aside, stirring occasionally, until ready to serve.
5. 

   5

   Mince or grate garlic. In a small bowl , combine mayonnaise, sour cream, as much lemon zest and garlic as you like, and harissa powder to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper.
6. 

   6

   Remove and discard any large ribs from kale. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and black pepper. Cook, stirring occasionally, until tender ⏱️ 5-7 minutes . Stir in 1 TBSP butter until melted. Remove pan from heat.
7. 7

   While kale cooks, halve and core apple; cut half the apple into a small dice. Stir 1 TBSP butter into farro until melted. Stir in diced apple and season with salt and black pepper. Divide farro between bowls and top with kale, pickled cabbage, and sweet potato. Drizzle with dressing. Sprinkle with pepitas and serve.