Past Recipes
Farro Bowl

Farro Bowl with Caramelized Brussels Sprouts, Sweet Potatoes, and Apple Cider

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Recipe Details

Story

After trying farro cooked in apple cider at a New York restaurant, Chef Suzanne knew it would make the ideal base for a fall-inspired grain bowl. Here, the apple cider farro is topped with roasted sweet potatoes, Brussels sprouts, and a zippy shallot-laced apple salad. Crunchy pistachios and tahini sauce add even more depth and texture to this awesomely autumnal meal.

Tags

  • Vegetarian
  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • Brussels sprouts
    8 ounces
    Brussels sprouts
  • sweet potatoes
    2
    sweet potatoes
  • shallot
    1
    shallot
  • pistachios
    2 tablespoons
    pistachios
  • apple cider
    8 ounces
    apple cider
  • farro
    1 cup
    farro
  • Gala apple
    1
    Gala apple
  • sherry vinegar
    1/2 tablespoon
    sherry vinegar
  • tahini
    1/4 cup
    tahini
  • Aleppo chile powder
    1/4 teaspoon
    Aleppo chile powder

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium pot of water to boil over high heat. Preheat oven to 450°F. Rinse and halve Brussels sprouts lengthwise through roots. Rinse and halve sweet potatoes lengthwise, and cut crosswise into ¼-inch half-moons. Peel shallot and mince. Roughly chop pistachios.

  2. Cook Farro

    Cook Farro

    Add apple cider and a generous pinch of salt to pot with water. Add farro and cook until tender but still chewy, 12-14 minutes. Drain and return to pot off heat. Set aside. 

  3. Roast Vegetables

    Roast Vegetables

    While farro cooks, on a baking sheet, toss Brussels sprouts and sweet potatoes with 2 tablespoons olive oil, ½ teaspoon salt and black pepper as desired. Arrange in a single layer, with Brussels sprouts cut-side down, and roast until crisp, 16-18 minutes.

  4. Prepare Apple and Make Dressing

    Prepare Apple and Make Dressing

    While vegetables roast, rinse apple and cut into ½-inch dice, discarding core. In a medium bowl, whisk together sherry vinegar, 1 tablespoon shallot, and 1½ tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and black pepper as desired.  

  5. Make Tahini

    Make Tahini

    In a separate medium bowl, whisk together tahini and as much Aleppo pepper as desired (it's spicy!) until thick. Whisking continuously, slowly add 4-5 tablespoons water, 1 tablespoon at a time, until smooth. Season with ⅛ teaspoon salt and set aside.

  6. Plate Farro

    Plate Farro

    Add apple, shallot dressing, and pistachios to pot with farro and stir to combine. Taste and add salt and black pepper as desired. Top farro with roasted vegetables and drizzle over tahini. Dig in!

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