Sweet, spicy and tangy, this Warm Chipotle Maple Roasted Sweet Potatoes and Kale Salad with Farro recipe hits all the right culinary notes.
On a cold Maine day, spicy foods warm up the body and the soul. They’re satisfying and comforting, perfect for enjoying when the cold weather threatens to chill you to the very bone. And when they are served warm, it’s even better.
But why just have spicy when you can have sweet-spicy?
The combination of sweet and spicy is among my favorites. I love the contrast — the way the sweet pleases the tongue and the spicy stings it. It’s so satisfying. And when the spicy comes from rich chipotle peppers in adobo sauce, it’s even better.
This dish celebrates those contrasts and flavors.
Sweet potatoes are bathed in an easy chipotle maple sauce and then roasted slowly to sweet-spicy perfection, ensuring that the potatoes are soft, sweet and perfectly glazed with the sweet-spicy sauce.
Served on a bed of farro and baby kale, this delightful dish is finished off with a quick, easy lime-cilantro vinaigrette. This brightens the dish with a citrus-y finish.
What goes well with this Warm Chipotle Maple Roasted Sweet Potatoes and Baby Kale Salad with Farro dish? Sweet northern-style cornbread like Easy Brown Sugar cornbread, Honey Maple Cornbread or Banana Cornbread with Honey.
This recipe makes a lot — about eight servings — so it’s perfect for potlucks, sharing or dinner parties. The sweet potatoes can be made up to two days in advance and stored in an airtight container in the fridge. Reheat the sweet potatoes before assembling the salad and serving it.
Not a fan of farro? This could also be served over barley or brown rice.
This healthful dish is filled with vitamins and nutrients — fueling your body while it warms you too. It’s an eating win-win.
- 2 tbsp olive oil
- 1 chipotle pepper (from a can of chipotle peppers in adobo), finely chopped, plus 1 tbsp adobo sauce
- 3 cloves garlic, minced
- 2 tbsp maple syrup
- 1½ lb sweet potatoes, cut into ½-inch pieces (about 2 sweet potatoes)
- kosher salt
- 4 cups cooked farro
- 3 cups raw baby kale
- 1 lime, juiced and zested
- ¼ cup finely chopped cilantro
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
- Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with either nonstick aluminum foil or parchment paper.
- In a large mixing bowl, whisk together the olive oil, chopped chipotle pepper, adobo sauce, minced garlic and maple syrup. Add the sweet potato pieces and stir well to combine. Spread out on the prepared baking sheet in one layer. Season with kosher salt.
- Bake for 50-60 minutes, stirring 2-3 times, until tender.
- In a small bowl, whisk together the vinaigrette ingredients until well-combined.
- To serve: Arrange ¼ of farro on a platter and top with baby kale and sweet potatoes. Drizzle with lime-cilantro dressing. Enjoy.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 164mgCarbohydrates: 60gFiber: 10gSugar: 13gProtein: 10g
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.