Farro, Kale & Sweet Potato Power Bowls
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Farro, Kale & Sweet Potato Power Bowls

Farro, Kale & Sweet Potato Power Bowls

with Apple, Pickled Cabbage & Creamy Harissa Dressing

Power bowl. Grain bowl. Buddha bowl. No matter what you call it, it’s definitely here to stay. This one ticks all the boxes—it’s nourishing, quick, and bursting with flavorful veggies. Plus, the base is our fave “it” grain: farro. If you’re unfamiliar, farro is an ancient grain with a nutty flavor, addictively chewy texture, and high fiber content. Here, it’s topped with roasted sweet potatoes, pickled red cabbage, buttery kale, crunchy pepitas, and finished with a creamy harissa dressing. One bite will have you totally bowled over.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

¾ cup


(Contains Wheat)

1 unit

Sweet Potatoes

4 ounce


4 ounce

Shredded Red Cabbage

2 tablespoon


(Contains Eggs)

1 tablespoon

Harissa Powder

½ ounce


1 unit

Veggie Stock Concentrate

1 tablespoon

Fry Seasoning

1 unit


2 clove


2 tablespoon

Sour Cream

(Contains Milk)

1 unit


Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate83 g
Sugar16 g
Dietary Fiber14 g
Protein16 g
Cholesterol45 mg
Sodium420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet
Medium Bowl
Small Bowl
Large Pan


Cook Farro

• Adjust rack to top position and preheat oven to 425 degrees. • In a medium pot, combine farro, 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. • 4 SERVINGS: Use 6 cups water. • TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.

Roast Sweet Potato

• Meanwhile, 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 pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • 4 SERVINGS: Use all the Fry Seasoning.

Pickle Cabbage

While sweet potato roasts, zest and halve lemon. • In a medium microwave-safe bowl, combine juice from lemon and 1 tsp sugar; stir until sugar has dissolved. • Add cabbage and 2 TBSP water; toss to coat. Microwave for 1 minute. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve. • 4 SERVINGS: Use 2 tsp sugar. Add 4 TBSP water.

Make Dressing

• 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 (start with a small pinch, then taste and add more from there if you like). • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Kale

• 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 pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 TBSP butter until melted. Remove pan from heat. • 4 SERVINGS: Use 2 TBSP butter.

Finish & Serve

• 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 pepper. • Divide farro between bowls and top with kale, pickled cabbage, and sweet potato. Drizzle with dressing. Sprinkle with pepitas and serve. • 4 SERVINGS: Use whole apple and 2 TBSP butter.

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