Breakfast Grain Bowl with Tart Cherries, Sausage & Kale
Breakfast Grain Bowl with Tart Cherries, Sausage & Kale might be a good recipe to expand your morn meal recipe box. Watching your figure? This dairy free recipe has 454 calories, 20g of protein, and 19g of fat per serving. This recipe serves 2. For $1.94 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up farro, garlic cloves, hot sauce, and a few other things to make it today. This recipe is liked by 35 foodies and cooks. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. Similar recipes include Spiralized Parsnip and Kale Breakfast Bowl, Avocado Kale Hummus Oatmeal Breakfast Bowl, and Sausage And Kale Dinner Tart.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
½ tsp honey or agave nectar
¼ avocado, sliced
1/3 cup dried Montmorency tart cherries
1 tbsp extra virgin olive oil
½ cup dry farro (I used Bob's Red Mill farro)
2 garlic cloves, minced
1 tsp hot sauce
6 oz. kale, stem removed & roughly chopped
1 tbsp fresh lime juice
1 tsp olive oil
⅛ tsp salt
Pinch of salt
4 oz. turkey breakfast sausage, cut into ¾-inch pieces
1 ¾ cup water
Equipment:
sauce pan
frying pan
bowl
whisk
Cooking instruction summary:
Combine the farro and water in a medium saucepan set over high heat. Bring to a boil, lower heat to medium low and simmer until the farro is al dente, about 30 minutes. Drain off any extra liquid.Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Cook the sausage until browned and cooked through, stirring occasionally. Transfer to a plate.Reduce the heat to medium and heat the olive oil in the large skillet. Add the garlic into the small pool of oil and cook for 1 minute.Stir in the kale, tart cherries and cup chicken broth. Cover the skillet and let the kale wilt, 3 to 4 minutes.Divide the farro, sausage, kale mixture and avocado between two bowls. Drizzle the dressing over top. Serve.In a small bowl, whisk together the lime juice, olive oil, hot sauce, honey (or agave) and salt.
Step by step:
1. Combine the farro and water in a medium saucepan set over high heat. Bring to a boil, lower heat to medium low and simmer until the farro is al dente, about 30 minutes.
2. Drain off any extra liquid.
3. Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Cook the sausage until browned and cooked through, stirring occasionally.
4. Transfer to a plate.Reduce the heat to medium and heat the olive oil in the large skillet.
5. Add the garlic into the small pool of oil and cook for 1 minute.Stir in the kale, tart cherries and cup chicken broth. Cover the skillet and let the kale wilt, 3 to 4 minutes.Divide the farro, sausage, kale mixture and avocado between two bowls.
6. Drizzle the dressing over top.
7. Serve.In a small bowl, whisk together the lime juice, olive oil, hot sauce, honey (or agave) and salt.
Nutrition Information:
covered percent of daily need
