Roasted Sweet Potato and Farro Power Bowl with Creamy Harissa Dressing

Grain bowls have become a staple for good reason-they’re satisfying, versatile and packed with nutrients. This version features farro, an ancient grain with a nutty flavor and chewy texture, loaded with fiber. Topped with roasted sweet potatoes, tangy pickled red cabbage, tender kale, crunchy pepitas and a creamy harissa dressing, every bite is a delight.

Whether you call it a power bowl, Buddha bowl or simply dinner, this recipe comes together quickly and is perfect for meal prep. The combination of textures and flavors will keep you coming back for more.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook farro according to package instructions, adding veggie stock concentrate to the cooking water. Drain if needed and set aside.
3. Peel and dice sweet potato into ½-inch cubes. Toss with a drizzle of oil, fry seasoning, salt and pepper. Spread on baking sheet and roast for 20-25 minutes, until tender and golden.
4. While sweet potato roasts, prepare the dressing: In a small bowl, combine mayonnaise, sour cream, harissa powder and juice of half the lemon. Season with salt and pepper. Stir until smooth.
5. Destem kale and chop leaves into bite-sized pieces. In a large skillet, heat a splash of oil over medium heat. Add minced garlic and cook for 30 seconds. Add kale and cook, stirring, until wilted, about 3-4 minutes. Season with salt and pepper.
6. Thinly slice the apple (core removed).
7. Assemble bowls: Divide farro among bowls. Top with roasted sweet potatoes, sautéed kale, shredded red cabbage, apple slices and pepitas. Drizzle with creamy harissa dressing. Serve with lemon wedges from remaining lemon half.

Recipe Tips

FAQ

Can I substitute farro with another grain?

Yes, you can use quinoa, brown rice or barley. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 4 days. Assemble when ready to eat.

Is this recipe vegan?

The dressing contains sour cream and mayonnaise, which are not vegan. You can substitute with vegan alternatives.