Farro with Roasted Carrots, Sweet Potatoes & Collards



  • 1 Sweet Potato
  • 4 big Carrots
  • Collard Greens (about 2 leaves)
  • 1 cup Farro
  • Sea Salt & Pepper
  • Coconut Oil
  • Turmeric

“My Ultimate Favorite” Dijon Cider Dressing:

  • 1 tbsp Garlic Paste
  • 3 tbsp Dijon Mustard
  • 1/2 cup Apple Cider Vinegar
  • Capers
  • Salt & Pepper
  • Drizzle and stir in olive oil until a dressing-like consistency

Mix all dressing ingredients in a bowl or mason jar

Set oven to 400 degrees. Peel Sweet Potato and chop into small chunks. Peel carrots and cut lengthwise into fourths. Put sweet potatoes and carrots in a baking dish, drizzle with coconut oil or olive oil and sprinkle with sea salt and pepper, bake for 30-40 minutes until fork tender. Cook farro as directed (I save half of the cup for salads) and add in ripped pieces of collards to the boiling farro at the last 5 minutes. Put everything in a bowl and dress with the dressing (the dressing seriously makes the whole dish, its my favorite!!)




 A cup of whole grain farro has about 8 grams of fiber. That’s four times as much as brown rice! Full of minerals like magnesium can relieve tension and cramps. Made of complex carbs that break down slowly, it keeps your energy level stable. And it has a great nutty flavor and its chewy for those of you who don’t eat meat and miss that chewy texture :)

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