Guacamole Green Goddess Bowl

🥘 Ingredients

• Fry Seasoning
  1 unit
• arugula
  2 c
• black pepper
  to taste
• chickpeas
  1 can
• chives
  ¼ cup
• farro
  ½ cup
• guacamole
  ½ cup
• lemon
  1 unit
• olive oil
  2 tbsp
• salt
  to taste
• shallot
  1 unit
• sour cream
  ¼ cup
• sweet potatoes
  2 units
• veggie stock concentrate
  1 unit
• water
  1 tbsp, 2½ cups

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• large bowl

1. 

   1

   Preheat oven to 425 degrees F. Wash and dry all produce. Halve, peel, and mince shallot . Heat a drizzle of olive oil in a medium pot over medium-high heat. Add shallot and cook, stirring, until beginning to soften, ⏱️ 3 minutes . Stir in farro , veggie stock concentrate , and water . Bring to a boil and cook until farro is tender, ⏱️ 25 minutes .

   shallot: 1 unit, olive oil: 2 tbsp, farro: ½ cup, veggie stock concentrate: 1 unit, water: 2½ cups
2. 

   2

   While farro cooks, peel and dice sweet potatoes into ½-inch pieces. Drain and rinse chickpeas , then pat dry with paper towels. Mince chives . Zest and quarter lemon .

   sweet potatoes: 2 units, chickpeas: 1 can, chives: ¼ cup, lemon: 1 unit
3. 

   3

   Toss sweet potatoes on one side of a baking sheet with a drizzle of olive oil, salt , and black pepper . Toss chickpeas on the opposite side with a drizzle of olive oil, Fry Seasoning , salt, and pepper. Roast on the top rack until crispy, ⏱️ 20 minutes .

   salt: to taste, black pepper: to taste, Fry Seasoning: 1 unit
4. 

   4

   In a small bowl , combine guacamole , sour cream , chives, 1 tablespoon olive oil, water , and lemon juice to taste. Season with salt and pepper. Taste and add more lemon juice if desired. Tip: Add another splash of water if dressing is too thick.

   guacamole: ½ cup, sour cream: ¼ cup, water: 1 tbsp
5. 

   5

   In a large bowl , toss arugula with dressing to taste. Season with salt and pepper.

   arugula: 2 c
6. 

   6

   Divide farro between shallow bowls. Arrange arugula, sweet potatoes, and crispy chickpeas on top. Drizzle with any remaining dressing and sprinkle with as much lemon zest as you like.