Serves 4-6
1 large red onion, sliced
1 sweet potato, peeled and cut into 1-inch dice
3 tablespoons extra virgin olive oil, divided
2 teaspoons turmeric
Pinch cinnamon
2 cups finely chopped kale, massaged
2 cups cooked farro
1 - 15 ounce can chickpeas, drained and rinsed
1 tablespoon orange juice
½ cup chopped cilantro
¼ cup chopped pistachios
Preheat oven to 400F
Using a rimmed baking sheet lined with parchment paper, add the red onion on half and the sweet potato on the other half. Drizzle 1 tablespoon olive oil over the vegetables and sprinkle with turmeric, cinnamon, salt, and pepper. Toss to coat evenly. Cook in the oven until soft and lightly golden, about 25 minutes.
Remove from oven and toss with kale, farro, and chickpeas.
Drizzle with remaining olive oil and orange juice.
Toss with cilantro and pistachios.
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