Guacamole Farro Bowl with Roasted Sweet Potatoes and Crispy Chickpeas

Grain bowls are a fantastic way to enjoy a balanced, satisfying meal packed with textures and flavors. This version combines nutty farro, roasted sweet potatoes and crispy chickpeas, all brought together with a vibrant green goddess dressing made with guacamole. It’s a wholesome dish that comes together quickly, perfect for a nourishing lunch or dinner.

The star of this bowl is the creamy dressing: guacamole blended with sour cream, fresh chives and lemon juice creates a tangy, herby sauce that ties everything together. Paired with peppery arugula and chewy farro, every bite is a delight. Whether you call it a power bowl or Buddha bowl, this recipe is sure to become a favorite.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry all produce. Halve, peel and mince the shallot. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the shallot and cook, stirring, until beginning to soften, about 2-3 minutes. Stir in the farro, veggie stock concentrate and 2½ cups water (5 cups for 4 servings). Bring to a boil, then reduce heat and simmer until the farro is tender, 25-30 minutes.
2. While the farro cooks, peel and dice the sweet potato into ½-inch pieces. Drain and rinse the chickpeas, then pat dry with paper towels. Mince the chives. Zest and quarter the lemon (quarter both lemons for 4 servings).
3. On a baking sheet, toss the sweet potato pieces with a drizzle of olive oil, salt and pepper on one side. On the opposite side, toss the chickpeas with a drizzle of olive oil, fry seasoning, salt and pepper. Roast on the top rack until crispy, 20-25 minutes. (For 4 servings, use 2 baking sheets: roast sweet potatoes on the top rack and chickpeas on the middle rack.)
4. In a small bowl, combine the guacamole, sour cream, chives, 1 tablespoon olive oil (2 tablespoons for 4 servings), 1 tablespoon water (2 tablespoons for 4) and lemon juice to taste. Season with salt and pepper. Stir until smooth. If the dressing is too thick, add another splash of water.
5. In a large bowl, toss the arugula with some of the dressing to coat. Season with salt and pepper.
6. Divide the cooked farro among shallow bowls. Top with the dressed arugula, roasted sweet potatoes and crispy chickpeas. Drizzle with any remaining dressing and sprinkle with lemon zest to taste.

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 can I make this recipe vegan?

Replace the sour cream with a plant-based alternative, such as coconut yogurt or vegan sour cream. The guacamole is already vegan.

Can I prepare the components ahead of time?

Absolutely! Cook the farro, roast the sweet potatoes and chickpeas and make the dressing up to 2 days in advance. Assemble the bowls just before serving.