Nerds love posting weird recipes; here’s mine.
Ingredients
Two sweet potatoes, skinned and cubed
1/2th cup balsamic vinegar
1/2th cup extra virgin olive oil
1 cup dry farro
A bag of baby kale
(Optional) a handful of fresh blueberries or strawberries
(Optional) chunks of chevre
Salt & pepper to taste
Preparation
Preheat oven to 425 degrees F. Wrap the cubed sweet potatoes loosely in foil and dress lightly with salt, pepper, and a dash of olive oil. Roast roughly 30 minutes (turning it at least once), until golden brown, and refrigerate.
Cook the farro in a rice cooker according to directions, and refrigerate.
Reduce the balsamic vinegar in a sauce pan over low heat, and set aside.
Wash the baby kale and combine with sweet potatoes, farro, and (optionally) fruit or chevre. Dress with equal parts balsamic vinegar and olive oil, and add salt and pepper to taste.