Grain bowls get dinner on the table quickly with pre-cooked grains and seasonal produce. Roasted sweet potatoes, crunchy apples, and leafy kale pair perfectly with nutty farro and tangy goat cheese.
Allergen Note: Contains milk, wheat.
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Cut the sweet potatoes into bite-sized pieces. Pile the sweet potatoes on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the sweet potatoes are tender, 15 to 20 minutes.
Meanwhile, place the kale leaves in a large bowl, drizzle with the juice of ½ lemon, season with a pinch of salt, and massage until the kale is slightly wilted.
Reheat the farro in the microwave until steamed through and warm, 1 to 2 minutes. Crumble the goat cheese. Core and thinly slice the apple.
To build the grain bowls, divide the farro and kale between bowls and top with piles of the roasted sweet potato, sliced apple, and goat cheese. Drizzle with the roasted scallion vinaigrette, grind with pepper, and serve warm.