Spinach Bowl with Farro, Apples and Roasted Sweet Potato

Meals in bowls – who would have thought! No longer a food trend, food bowls have become mainstream and offer a clever way to mix all of your favorite meal components into one simple bowl.

Oct 25, 2022

They’re not just for cereal anymore. Home cooks and restaurateurs alike are leaving dinner plates behind and serving up meals in plain old, humble bowls.

Very simply, food bowls layer ingredients into a bowl creating a one-stop meal. Most meal bowls bring together a grain like rice, noodles, farro, bulgur or quinoa, vegetables and some type of protein (beef, chicken, pork, seafood, legumes or cheese). Drizzled with a sauce or dressing, this mix of foods becomes a delicious, and of course, nutritious meal.

Food bowl combinations are endless and can be served for breakfast, lunch or dinner. Today’s bowl recipe has fall written all over it – apples, sweet potatoes, farro and baby spinach are dressed in a delightful maple vinaigrette.

One of great things about food bowls is the ingredient flexibility they offer. If you don’t have apples use grapes, if you’re not a sweet potato fan use shredded carrots, or if you can’t find farro at the grocery store substitute brown rice. The possibilities are endless. And if you’re looking for additional protein, toss in leftover rotisserie chicken or beans like chickpeas.

To your health,

Darlene

SPINACH BOWL with FARRO, APPLE and ROASTED SWEET POTATO

Yield: 4 servings

Serving Size: 1 prepared bowl

Prep: 20 minutes

Ready: 1 hour

INGREDIENTS

3 1/2 tablespoons maple syrup, divided
2 tablespoons white wine vinegar
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups cubed sweet potato
1/2 cup dry farro
4 cups baby spinach
1 1/3 cups thinly sliced apple
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese

DIRECTIONS

To prepare salad dressing, combine 3 tablespoons maple syrup, vinegar, 1 1/2 tablespoons oil, water, mustard, tarragon, salt, and pepper in a jar with a tight-fitting lid. Shake well to combine and set aside.
Preheat oven to 400 degrees. In a small bowl, whisk together remaining 1/2 tablespoon maple syrup and 1/2 tablespoon oil. Pour mixture over cubed sweet potatoes, toss to coat, and place on a sheet pan in a single layer. Roast potatoes until tender, about 25 to 30 minutes, tossing halfway through.
While sweet potatoes are roasting, cook farro according to package directions, omitting salt. Drain any excess liquid from cooked farro and set aside.
To assemble each bowl, place 1 cup spinach in bottom of bowl, top with a quarter of the roasted potatoes, a quarter of the cooked farro, 1/3 cup sliced apple, 2 tablespoons red onion, and 2 tablespoons feta cheese. Drizzle each bowl with 2 tablespoons maple dressing.

Nutrition Information per Serving

320 Calories, 10 g Total fat, 3 g Saturated fat, 0 g Trans fat, 8 mg Cholesterol, 359 mg Sodium, 51 g Total carbohydrate, 7 g Dietary fiber, 18 g Total sugars, 11 g Added sugars, 8 g Protein, 0 mcg (0%) Vitamin D, 154 mg (10%) Calcium, 3 mg (15%) Iron, 413 mg (8%) Potassium