Citrus Farro Bowl with Roasted Sweet Potatoes, Crispy Chickpeas and Avocado

This vibrant bowl is packed with nutritious and delicious ingredients that come together in a symphony of flavors and textures. Roasted sweet potatoes bring natural sweetness, while crispy chickpeas add a satisfying crunch. Creamy avocado slices and a bright citrus dressing tie everything together over a bed of tender farro.

Perfect for a wholesome lunch or dinner, this recipe is as nourishing as it is colorful. The combination of fiber-rich farro, protein-packed chickpeas and vitamin-rich sweet potatoes makes it a balanced meal that will keep you energized.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Wash and dry all produce. In a medium pot, bring 3½ cups water and the veggie stock concentrate to a boil. Halve the orange and lemon crosswise. Peel the sweet potatoes and cut into ½-inch cubes. Drain and rinse the chickpeas.
2. On a baking sheet, toss the sweet potato cubes with a drizzle of olive oil, salt and pepper. On the other side, toss the chickpeas with another drizzle of olive oil, salt and pepper. Roast until sweet potatoes are tender and chickpeas are crisp, 20-25 minutes.
3. Once the stock mixture is boiling, add the farro to the pot. Cover, reduce heat to low and simmer until tender, 25-30 minutes. If any water remains, drain the farro and return it to the pot.
4. In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice from half the lemon, the juice from half the orange and a generous drizzle of olive oil. Season with salt and pepper. (Optional: peel and chop the remaining orange half and add to the salad.)
5. Halve, peel and pit the avocado, then slice thinly. Toss the cooked farro with half of the dressing.
6. Divide the farro among plates. Toss the arugula with the remaining dressing to taste, then place on top of the farro. Arrange the roasted sweet potatoes, crispy chickpeas, avocado slices and optional orange pieces on top. Sprinkle with almonds and feta cheese.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with quinoa, brown rice or barley. Adjust cooking time according to the grain’s instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the arugula and avocado fresh.

Can I make this recipe vegan?

Absolutely! Omit the feta cheese or replace it with a vegan alternative. The rest of the ingredients are plant-based.