Ancient Grains Bowl from True Food Kitchen

annettejosephstyle.com

Leigh

2 medium sweet potatoes, diced into 2-inch cubes (about 4 cups)

1 and ½ cups uncooked farro

1 teaspoon ground turmeric

3 tablespoons white miso

2 tablespoons low sodium tamari

1 tablespoon rice wine vinegar

2 tablespoons pure maple syrup

1 tablespoon extra virgin olive oil

1 onion, finely chopped

5 cups chopped kale (about 2 large bundles)

8 ounces mushrooms, finely chopped

1 teaspoon garlic powder

sliced avocado and tahini sauce** for topping

Directions at annettejosephstyle.com

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