Farro Salad with Cauliflower and Sweet Potato

When I started eating more plant-based meals, I realized just how much I relied on meat to be the centre of my dish. As long as I had that beef, salmon or chicken, the other side dishes were an afterthought. Now that I’m eating mostly vegan meals, it’s really forced me to get out of my comfort zone and discover new foods and spices I would not have previously eaten.

Take farro for instance, I never heard of it before I started eating more plant based (crazy, I know!) As with most grains it’s pretty versatile, but apparently farro is packed with more fibre and protein than rice or quinoa. It’s chewy texture makes it really good in soups and on top of salads. Since it’s still pretty cold outside, this farro salad with cauliflower and sweet potato is meant to be enjoyed warm, but it’s great cold/room temperature as well on top of a fresh bed of greens.

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Farro Salad with Cauliflower and Sweet Potato

Prep Time: 15 minute
Cooking Time: 45 minutes
Makes 6-8 servings

INGREDIENTS

4 cups of cauliflower quartered
4 cups of kale
2 small/1 medium sweet potato cut into small cubes
2 medium/1 large carrot cut into small cubes
1 small zucchini cut into small cubes
½ small yellow onion chopped

¼ tsp of garlic
Pinch of cayenne and paprika
Salt and pepper to taste

1.5 cups of uncooked farro
3 cups of vegetable broth
2 dates chopped to pea sized pieces
⅛ tsp of cinnamon
⅛ tsp of cayenne
⅛ tsp of paprika
⅛ chilli flakes
1 tbs and ¼ of grape seed oil

Sprig of fresh rosemary chopped

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit (176 Celsius)

Mix garlic and pinch of cayenne and paprika with the cauliflower, sweet potatoes and carrots. Roast cauliflower, sweet potatoes and carrots for approximately 15 minutes.

Add kale, zucchini and onion on the same pan and roast everything for another 10 minutes. Season veggies with salt and pepper. Set aside.

In a bowl, combine uncooked farro with the dates, cinnamon, cayenne, paprika and chili flakes. Place all the contents into a rice cooker and add in vegetable broth. If you don’t have a rice cooker, or prefer to use a sauce pan then follow cooking instructions on the box of farro.

Mix farro and roasted vegetables. Eat as is, or drizzle on olive oil and balsamic vinegar.

Optional toppings:
Cilantro
Avocado
Raisins
Jalapeno

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