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Ingredients

  • 2 sweet potatoes
  • 3 Portobello mushrooms
  • 1 head broccoli
  • 1 cup farro
  • 1 bunch kale
  • 1 cup corn
  • 1 cup pesto
  • olive as needed

Instructions

  • Preheat oven to 425 and clean all produce
  • Dice sweet potatoes, toss in olive oil, and roast for 30-35 minutes
  • Chop broccoli and slice mushrooms, toss in olive oil, and roast for 20-25 minutes
  • Cook farro according to package instructions
  • Prepare corn (drain canned, heat frozen, and cook fresh accordingly)
  • Remove kale from stems and chop coarsely, massage with olive oil
  • Make your favorite pesto or use jarred
  • Remove all roasting veggies from oven, combine with kale, corn, and cooked farro, toss with pesto sauce
  • Divide evenly among bowls