Farro Bowl with Roasted Sweet Potato, Kale and Lemon Tahini

What you need

• 200 g (1 cup) pearled farro, rinsed
• 2 sweet potatoes, about 500 g (1 lb) total, cut into 2 cm (3/4 in) cubes
• 1 can (14 oz) chickpeas, 400 g, drained and patted dry
• 150 g (5 oz) kale, stems removed, leaves torn
• 120 g (4 oz) feta
• 1 handful fresh mint, leaves torn
• 2 tbsp sesame seeds, toasted
• 4 tbsp olive oil
• 5 tbsp lemon juice, from about 2 lemons
• 80 g (1/3 cup) tahini
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) and line a large baking sheet with parchment.

2. 2

   Toss the sweet potato with 1 tbsp of the olive oil and a pinch of salt, then spread it in a single layer on the sheet.

3. 3

   Roast for 15 min, then scatter the chickpeas over the sheet. Roast 10-12 min more, until the sweet potato is browned at the edges and a knife slides in easily.

4. 4

   Meanwhile, boil the farro in a pot of salted water until tender but still chewy, 15-20 min. Drain well.

5. 5

   While the farro is still warm, toss it with 2 tbsp of the olive oil, 1 tbsp of the lemon juice and the mint.

6. 6

   Massage the kale with the last 1 tbsp olive oil, 1 tbsp lemon juice and a pinch of salt for 1-2 min, until it darkens and softens.

7. 7

   In a small bowl, whisk the tahini with the remaining 3 tbsp lemon juice, 60 ml cold water, 1/4 tsp salt and a few grinds of pepper. Add more water, 1 tbsp at a time, until the sauce pours easily.

8. 8

   Divide the farro among 4 bowls and arrange the kale, sweet potato and chickpeas on top.

9. 9

   Crumble the feta over each bowl, sprinkle with sesame seeds and drizzle with the tahini sauce. Serve warm or at room temperature.

Imported from cozymeal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.