Guacamole Green Goddess Bowl

🥘 Ingredients

• arugula
  4 oz
• chickpeas (drained and rinsed)
  26.8 oz
• chives
  ½ ounce
• farro
  1 c
• fry seasoning
  2 tbsp
• guacamole
  1/2 c
• lemon (zested and quartered)
  2 unit
• olive oil
  3 tbsp
• pepper
• salt
• shallot (halved, peeled, and minced)
  2 unit
• sour cream
  1/2 c
• sweet potatoes (peeled and diced into ½-inch pieces)
  2 unit
• veggie stock concentrate
  2 unit
• water
  2½ cup

🍳 Cookware

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

1. 

   1

   Preheat oven to 425 degrees. 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, ⏱️ 30 minutes .

   shallot: 2 unit (halved, peeled, and minced), olive oil: 3 tbsp, farro: 1 c, veggie stock concentrate: 2 unit, water: 2½ cup
2. 

   2

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

   sweet potatoes: 2 unit (peeled and diced into ½-inch pieces), chickpeas: 26.8 oz (drained and rinsed), chives: ½ ounce, lemon: 2 unit (zested and quartered)
3. 

   3

   Toss sweet potato on one side of a baking sheet with a drizzle of olive oil, salt , and pepper . Toss chickpeas on opposite side with a drizzle of olive oil, fry seasoning , salt, and pepper. Roast on top rack until crispy, ⏱️ 25 minutes . (Use 2 baking sheets for 4 servings; roast sweet potatoes on top rack and chickpeas on middle rack.)

   salt, pepper, fry seasoning: 2 tbsp
4. 

   4

   In a small bowl , combine guacamole , sour cream , chives, 1 tbsp olive oil, 1 tbsp 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: 1/2 c, sour cream: 1/2 c
5. 

   5

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

   arugula: 4 oz
6. 

   6

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