My family are not fans of Kale so I wanted to make a recipe that would change their minds about it. This dish is full of super foods and the tasty grain farro and a huge success. They asked me to put this on our favorite list of meals.
1 cup uncooked farro
6 tablespoons olive oil
4 tablespoon sesame oil (divided in half)
6 tablespoons soy sauce
Red Pepper Flakes
1/4 cup grated or minced ginger
6 cloves of garlic minced
2 medium sweet potato (peeled and diced)
1 Bunch of Asparagus cut into 3rds
1 medium bunch kale (torn and remove ribs)
1/4 cup sliced almonds
2 Large Boneless Skinless Chicken Thighs ( cut into chunks)
1 lb of ground Turkey sausage (mild or medium)
Cook farro per package directions, until al dente. Drain and set aside.
Season chicken liberally with onion powder, garlic powder, salt and pepper and set aside.
Meanwhile, preheat oven to 375 degrees F.
Combine the 6 tbsp olive oil, 2 tbsp sesame oil, and 6 tbsp soy sauce, garlic and ginger to make a dressing.
Toss the sweet potatoes with just enough dressing to coat well. Spread onto a sheet pan and roast for 15 minutes.
In a large pan heat sesame oil. Cool chicken until done and slightly golden brown. Remove from pan and add sausage and cook until done, then add chicken back to pan and cook another 1-2 mins.
Toss the kale, asparagus, almonds, and slivered almonds with the rest of the dressing. Set aside for a about 5 mins.
Add to the sheet pan with the sweet potatoes and roast another 15 minutes until sweet potatoes & asparagus are tender, kale is wilted, almonds are toasted.
In a large bowl toss the chicken, sausage, farro, roasted veggies, and remaining dressing on bottom of pan. Serve warm or at room temperature.