Tasty Tuesday: Crunchy Kale and Coconut Bowl with Farro
Tuesday March 27, 2012

Kale has made an appearance on more than one Tasty Tuesday, but we just love it so much! It’s so versatile, and today we’re sharing yet another delicious way to enjoy it. This bowl is hearty but not heavy, and it will make your body feel very happy.

To recap on the health benefits of kale, it has breast cancer risk-lowering benefits, can lower cholesterol, helps with detoxification processes, has both antioxidants and anti-inflammatory benefits, and tons of fiber and vitamins. 

Coconut, aside from being super yummy, has more benefits than we can list. Just trust us and eat it.

Farro is a grain similar to barley. It is high in fiber, protein, vitamins, and magnesium. If you are unable to find farro, brown rice would be a great substitute in this dish.

Here’s how you put it all together:

Crunchy Kale and Coconut Bowl with Farro:


1 tsp. sesame oil

2 tbsp. soy sauce

1/2 tsp. Sriracha 

1/3 cup olive oil

5 cups dino kale, ribs removed and leaves torn into bite-sized pieces

1 cup unsweetened large flake coconut

1 cup uncooked farro

Preheat oven to 350 degrees.

To cook the farro, bring several cups of water to boil in a medium pot. Salt the water, and add the farro. Reduce heat to a simmer and cook the farro, uncovered, for 17-20 minutes. The farro should be soft but still have a bit of a chewy bite. Drain the farro and set aside. 

In a small bowl, mix together the sesame oil, soy sauce, and sriracha. Slowly drizzle in the olive oil, constantly whisking. 

Line a baking sheet with parchment paper. Place the kale and coconut on the baking sheet, drizzle with about half of the dressing, and toss around to coat all the pieces. 

Bake for about 12-15 minutes, until browned and crispy. Scoop some farro and kale into a bowl, and drizzle with a little more dressing. 

Enjoy : )

Recipe credit to Joy The Baker