Farro Bowl with Sweet Potatoes and Broccoli Rabe
Chock-full of superfoods, this hearty grain bowl makes a satisfying meatless main course. It’s rich with protein thanks to the farro, quinoa, eggs and two kinds of seeds. The farro and quinoa need to be cooked separately, but if you want to streamline prep, feel free to swap in an equal quantity of your favorite grain mixture, or just use 1 cup of farro and omit the quinoa. To make this vegetarian dish vegan, omit the egg and use a milk alternative in the sweet potato mash.
Ingredients
For the grains:
- 3/4 cup (4 1/2 oz./140 g) farro
- 1/4 cup (1 1/2 oz./45 g) quinoa
- 3 Tbs. extra-virgin olive oil, plus more as needed
- 2 shallots, minced
- 3 garlic cloves, grated
- Kosher salt and freshly ground pepper
For the sweet potato mash:
- 2 1/2 lb. (1.25 kg) sweet potatoes, peeled and cut into 2-inch (5-cm) pieces
- Kosher salt and freshly ground pepper
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. milk
- 1 tsp. ground turmeric
For the broccoli rabe:
- 1 1/4 lb. (625 g) broccoli rabe, tough stems trimmed
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 lemon, halved
- 4 eggs, fried
- Extra-virgin olive oil for drizzling
- 1/4 cup (1 oz./30 g) pepitas, toasted
- 1/4 cup (1 oz./30 g) sunflower seeds, toasted
Directions
Preheat an oven to 400°F (200°C).
In separate saucepans, cook the farro and quinoa according to the package instructions. Set aside.
In a large fry pan over medium heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Reduce the heat to medium-low, add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the farro and quinoa and stir to coat, adding more olive oil as needed until the grains are slightly glossy and cook, stirring occasionally, until warmed through, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and cover to keep warm.
To prepare the sweet potato mash, put the sweet potatoes in a large saucepan and add water to cover by 2 inches (5 cm). Season generously with salt. Bring to a boil over high heat, then reduce the heat to a simmer and cook until the sweet potatoes are fork-tender, 10 to 12 minutes. Drain the potatoes. Place a ricer over the saucepan. Working in batches, pass the potatoes through the ricer into the pan, then place the pan over low heat. Add the olive oil, milk and turmeric, and season to taste with salt and pepper. Stir to combine and cook for 1 minute. Remove from the heat and cover to keep warm.
Meanwhile, prepare the broccoli rabe: Place the broccoli rabe on a baking sheet in a single layer, drizzle with the olive oil and season with salt and pepper. Roast until the stems are tender and the leaves have wilted, about 10 minutes. Remove from the oven and squeeze the juice from the lemon halves over the broccoli rabe.
Divide the grains, sweet potato mash and broccoli rabe evenly among 4 bowls. Top each with a fried egg and a drizzle of olive oil, sprinkle with the pepitas and sunflower seeds and serve. Serves 4.
Williams Sonoma Test Kitchen
