grain bowl


Good to store away to eat again, and again, and again.

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Ingredient List

  • ¼ cup walnuts
  • 1 ½ cups dried farro
  • 4 cups water or chicken broth
  • 1 teaspoon kosher salt, divided, + more to taste
  • 2 medium sweet potatoes, diced ½ inch cubes
  • 3 tablespoons olive oil
  • ½ teaspoon black pepper, plus more to taste
  • 1 bunch arugula, rinsed and dried
  • 4 La Dolce Beet-a Sausages (1, 12 oz package)
  • ¼ cup mint, finely chopped
  • ¼ cup parsley, finely chopped
  • ½ cup feta
  • Olive oil for drizzling
  • Juice of 2 lemons


Preheat oven to 350°F. Toast walnuts for 8-10 minutes until fragrant, checking frequently. Roughly chop and set aside.  

In a mesh sieve, rinse farro under cold water for 2-3 minutes. Fill a medium-sized pot with 4 cups water or chicken broth, add farro and ½ teaspoon salt. Bring to a boil. Reduce heat to simmer. Cook until tender, about 25-30 minutes. Drain. Set aside.

While farro simmers, line a rimmed sheet pan with foil. Spread sweet potatoes on the prepared sheet pan and toss with olive oil, remaining salt and pepper. Roast for 25-30 minutes until tender. At the 15 minute mark, toss potatoes and place sausages onto the edges of the same sheet pan. Cook sausage and potatoes 10-15 minutes more, turning sausages halfway through for even browning.

Divide cooked farro into 4 bowls. Slice sausages into ½” rounds. Layer farro with sweet potatoes, sliced sausages, arugula, mint, parsley, feta, and walnuts. Drizzle with olive oil and lemon juice and season with salt and pepper to taste.

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