A delicious Harvest Grain Bowl featuring roasted sweet potatoes, warm farro, candied walnuts, and a maple mustard vinaigrette, perfect for fall. This dish can be prepped ahead, and you can add chicken or salmon on top for extra protein.
1: Start by cooking the farro according to package instructions, using vegetable broth for added flavor.
2: Preheat your oven to 400 degrees and place the sweet potato on a baking tray with avocado oil, sea salt, and pepper. Bake for 30 minutes.
3: Cut the skin off of the sweet potato (optional). Cut up the apple and beets (use precooked beets if available).
4: Prepare the maple mustard dressing by combining all ingredients in a dressing mixer and set aside.
5: Prepare candied walnuts by placing raw walnuts on a baking sheet and baking at 350 degrees for 8 minutes.
6: Prepare the candy mix by combining maple syrup, coconut sugar, avocado oil, cinnamon, and sea salt. Mix well.
7: Place the candied walnut mix back in the oven for 8 more minutes, stirring halfway through.
8: Assemble the bowls with farro, greens, roasted sweet potato, beets, candied walnuts, and gorgonzola cheese.
9: Add maple mustard dressing on the side before serving.
