These pomegranate sweet potato farro bowls are a colorful, nutritious dish perfect for a vegetarian entrée or side dish.
Note: I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.
After essentially two months of cookies, holiday dinners, and indulgent leftovers I know many of us are looking to clean up our diets. While some people turn to actual diet programs, I always recommend simply increasing intake of whole foods: tons of vegetables, fruits, whole grains, and legumes. So often we focus only on what we should be cutting out rather than trying to increase the healthy stuff. I don’t know about you, but adding food is way more fun than restricting.
If you want a nutritious meal that’s easy to make a lot of for lunches and/or dinners throughout the week, this recipe is for you! Farro, a whole grain, has an awesome nutty flavor and packs a serious fiber punch; sweet potatoes are another source of fiber as well as a great way to get in potassium and beta carotene; and pomegranate seeds and juice provide plenty of disease-fighting antioxidants as well as potassium and vitamin C.
For this recipe, I specifically used POM Wonderful 100% Pomegranate Juice as it’s whole-pressed, meaning the whole pomegranate is used to make the juice. This results in a unique blend of polyphenol antioxidants that you don’t always find in other pomegranate juices.
If you’re trying to eat healthier and move more in the New Year, you may also be interested in ongoing research that suggests 100% pomegranate juice may have promising results for post-workout muscle strength recovery. The current hypothesis is that certain types of polyphenol antioxidants, like those found in pomegranate juice, may help increase nitric oxide bioavailability by protecting it from breaking down in the body. Nitric oxide helps your body get the oxygen and nutrients it needs during exercise. (Note: although the research reported is promising, additional clinical research is needed to establish causation and the potential impact of pomegranate polyphenols and exercise.)
To make this recipe as easy as possible, I bought a container of POM pomegranate seeds rather than removing the seeds from a whole pomegranate. But do whatever is easiest for you! Without the feta cheese this recipe is vegan-friendly, but if you aren’t vegan then I highly recommend adding the feta – after all, cheese makes almost anything better :).
So here’s a toast to deliciously healthy meals in the New Year!
Pomegranate Sweet Potato Farro Bowls
- 1 ½ cups farro
- 2 sweet potatoes washed and diced
- 4 scallions thinly sliced
- ½ cup POM wonderful 100% pomegranate juice
- ¼ cup apple cider vinegar
- 1 cup pomegranate seeds
- ½ tsp ground cinnamon
- Pinch salt and pepper
- Optional ¼ cup crumbled feta cheese
- Place farro in medium saucepan and add enough water to cover. Bring to a boil then reduce heat to medium low, cover, and simmer for 25-30 minutes or until chewy. Drain off any excess water. Place cooked farro in a large mixing bowl.
- Meanwhile, dice sweet potatoes and place in a steamer (either over a pot of boiling water or in a microwave-safe steamer). Steam for 7-10 minutes, or until soft. Place in large mixing bowl with farro.
- Add scallions, pomegranate seeds, cinnamon, salt and pepper to mixing bowl. Drizzle pomegranate juice and vinegar over salad and toss to combine. Sprinkle feta on top, if using. Option to serve warm or place in fridge and eat cold. Leftovers keep well for 3 days in the fridge.