Farro bowls loaded with some of my favorite things—shredded chicken, roasted sweet potatoes and kale, unsweetened flaked coconut, and slivered almonds—make for a comfortingly hearty and healthy meal.
If you haven’t tried farro yet, this is a great place to start. The grain has a pleasantly chewy texture and a nutty flavor that pairs beautifully with bright, savory dressings and roasted vegetables. This particular bowl was inspired by a kale-and-coconut chicken salad I first tasted years ago; I’ve tweaked it over time—adding nuts and extra roasted veggies—while keeping the elements I love most, like sesame oil and soy sauce in the dressing and unsweetened coconut for texture.
The result is a satisfying, well-balanced bowl that’s both filling and fresh. It’s easy to make, stores well, and works equally well warm, at room temperature, or straight from the fridge as an energizing leftover.
This farro bowl works for family dinners, meal prep for the week, or as a shareable dish for gatherings. You can easily scale the recipe, swap ingredients based on what’s in season, and adapt the protein to suit preferences. Below are a few variation ideas and tips to help you customize the recipe.
Variations
Protein — Substitute shredded chicken with turkey, flank steak, or roasted salmon. For a vegetarian option, skip the meat and add a fried or poached egg, or use roasted chickpeas for plant-based protein.
Veggies — Roasted peppers, red onion, mushrooms, winter squash, or asparagus all work beautifully. Mix and match vegetables according to season and taste; roasting intensifies their flavor and adds a caramelized note.
Nuts — Swap slivered almonds for hazelnuts, pecans, walnuts, or pine nuts depending on the texture and flavor you want. Toasting the nuts adds extra crunch and depth.
Grain — While farro is my top pick here, you can substitute brown rice, quinoa, bulgur, or barley if preferred. Adjust cooking times and liquid ratios for the grain you choose.
Shop for the recipe
Most ingredients for this dish are available at well-stocked grocery stores and specialty markets. Look for whole-grain farro in the rice and grain aisle or at natural foods stores; unsweetened flaked coconut and slivered almonds are often found near baking supplies or in bulk bins.
Farro with Chicken, Sweet Potatoes and Kale
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Ingredients
- 1 cup uncooked farro (215 grams)
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 medium sweet potato , peeled and diced
- 1 medium bunch kale , torn and ribs removed
- ½ cup unsweetened flaked coconut (42 grams)
- ¼ cup slivered almonds (28 grams)
- 2 cups shredded cooked chicken (280 grams)
Instructions
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Bring a medium pot of salted water to a boil, add the farro, and cook about 15 minutes until tender but still slightly chewy (al dente). Drain and set aside to cool slightly.
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While the farro cooks, preheat your oven to 375°F (190°C).
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Whisk together the olive oil, sesame oil, and soy sauce to make a simple, savory dressing.
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Toss the diced sweet potatoes with just enough dressing to coat them. Spread the potatoes on a sheet pan and roast for 10 minutes.
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In a bowl, combine the torn kale, flaked coconut, and slivered almonds with a bit more dressing. Add this mixture to the sheet pan with the sweet potatoes and roast another 10 minutes, until the potatoes are tender, the kale is wilted, and the coconut and nuts are lightly toasted.
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Place the cooked farro, roasted vegetables and toasted mix-ins, shredded chicken, and any remaining dressing in a large bowl. Toss everything together and serve warm or at room temperature.
Notes
- See the Variations section above for easy swaps and additions.
- If you don’t have sesame oil on hand, use a little extra olive oil for a milder flavor.
- Make-ahead and storage: store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently or enjoy cold.
Recipe adapted from The Vintage Mixer.