Roasted Sweet Potato and Farro Bowl with Citrus Dressing

This colorful bowl is packed with nutritious ingredients that come together for a satisfying meal. Roasted sweet potatoes add natural sweetness, while farro provides a hearty, chewy base. Creamy avocado, peppery arugula and a tangy citrus dressing tie everything together beautifully.

Topped with crunchy almonds and salty feta cheese, every bite offers a mix of textures and flavors. It’s a wholesome dish that’s as delicious as it is vibrant-perfect for a weeknight dinner or meal prep.

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Ingredients

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. 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 potato and cut into ½-inch cubes.
2. On a baking sheet, toss the sweet potato cubes with a drizzle of olive oil, salt and pepper. Roast until lightly browned and tender, 20-25 minutes.
3. Once the water 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.
4. In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice from one lemon half, the juice from one orange half and a large drizzle of olive oil. Season with salt and pepper. For extra citrus, peel the remaining orange half and chop into small pieces.
5. Halve the avocado, remove the pit, peel and thinly slice.
6. Divide the cooked farro between plates. Drizzle with half the dressing. Toss the arugula with as much remaining dressing as you like, then place on top of the farro. Top with roasted sweet potato, avocado slices and orange pieces (if using). 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 can I make this dish vegan?

Omit the feta cheese or use a vegan feta alternative. The rest of the ingredients are plant-based.

Can I prepare this salad ahead of time?

You can roast the sweet potatoes and cook the farro in advance. Store them separately in the fridge. Assemble the bowls just before serving to keep the arugula and avocado fresh.