Fall Grain Bowl With Jalapeno Lime Probiotic Almonds
This Fall Grain Bowl brings the season’s best ingredients together in one nourishing dish. Roasted sweet potatoes and kale meet hearty farro, creamy tahini and a bright pop of lemon. A sprinkle of Jalapeño Lime Probiotic Almonds adds the perfect kick and crunch to finish it off.
INGREDIENTS
- 1 sweet potato, peeled and chopped into small chunks
- 1 bunch curly kale, chopped
- ½ cup cooked farro or barley
- 2 tbsp tahini
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 pack of Jalapeño Lime Probiotic Almonds, chopped
- Salt and pepper, to taste
DIRECTIONS
- Preheat the oven to 450°F.
- Coat the sweet potato chunks in a drizzle of olive oil and season with a pinch of salt.
- Spread them on a sheet lined with parchment paper and roast in the oven for 15-20 minutes.
- Meanwhile, make the tahini dressing by combining the tahini, lemon juice, olive oil and salt in a small bowl and mixing until well combined. To thin, add 1 tbsp of water at a time until it reaches the desired consistency.
- Remove the sweet potatoes from the oven and spread the kale on top.
- Drizzle with a touch of olive oil and salt, toss to coat, and place back in the oven for 5 minutes.
- Prepare the bowl by adding your preferred grain (barley or farro) at the bottom, then build the bowl with the sweet potatoes and kale, crushed almonds, and a drizzle of the dressing.
- Serve warm or cold and enjoy!
