Hearty Kale, Coconut and Farro Bowl

Hearty Kale, Coconut and Farro Bowl

OK, I know what you’re thinking.  Hearty?  How can kale, coconut and farro be…hearty?  That sounds all organic and health foody.  Well, I thought the same thing, and let me tell you – I am sitting here watching Bachelor Pad (don’t judge) completely full from dinner.

I first spotted this recipe on Joy The Baker a few months ago and it has been sitting on my Pinterest board just waiting to be made.  After a weekend that included an amazing feast at Mo-Chica and a noticeable lack of Bar Method classes, I really wanted to eat something healthy tonight.  This dish required stops at 2 markets since Trader Joe’s didn’t have the coconut or farro.  I picked those up at a natural market near my apartment, but what surprised me is that neither store carried sriracha!  Luckily a very generous friend (and neighbor) saved the day and let me borrow her bottle (thanks Aimee!).

Seriously, this dinner is so delicious that it will definitely be added to the rotation.  Get cooking!

Hearty Kale, Coconut and Farro Bowl
Adapted from Joy The Baker

INGREDIENTS
1 tsp toasted sesame oil (Joy says seasoned rice vinegar will work too if that’s what you have on hand)
2 tablespoons soy sauce
1/2 tsp sriracha
scant 1/3 cup olive oil
5 cups dinosaur kale, torn into bite sized pieces and ribs removed
1 cup unsweetened large flake coconut
1 cup uncooked farro

Preheat oven to 350 and line a baking sheet with parchment paper.

Boil a few cups of salted water in a pot and cook farro for 17-20 minutes, until it’s soft but still a little chewy. Drain in a colander and set aside.

Whisk together sriracha, soy sauce and sesame oil.  Slowly drizzle in the olive oil so the dressing emulsifies. Note for next time, I thought I used a “scant 1/3 cup” but I felt like the final dish was a tiny bit too oily for my liking…so I’d probably use a tiny bit less next time.

Distribute coconut and kale on the parchment covered baking sheet.

Drizzle with a little more than half of the dressing.  

Toss to coat and roast for 12-18 minutes until crispy.  I roasted for about 14.  The coconut was browned but the kale wasn’t too crispy.  I was starving, so I stopped here but next time I might wait for some more crispiness.

If you have two hungry people, distribute farro between two bowls and top with kale/coconut mixture.

Drizzle remaining dressing on top of the two bowls.  This could also make 3 or 4 smaller servings if you aren’t that hungry or wanted to make this as a side dish.

Enjoy!

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