Sweet Potato Sunshine Bowl

🥘 Ingredients

• Dijon mustard
  2 tsp
• almonds
  2 oz
• arugula
  2 oz
• avocado
  2 unit
• chickpeas
  26.8 oz
• farro
  1.5 c
• feta cheese
  1 c
• lemon
  1 unit
• olive oil
  2.667 tbsp
• orange
  2 unit
• pepper
• salt
• sweet potatoes
  4 unit
• veggie stock concentrate
  2 unit
• water
  3½ cup

🍳 Cookware

• medium pot
• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. In a medium pot , bring water and veggie stock concentrate to a boil. Halve orange and lemon crosswise. Peel sweet potatoes , then cut into ½-inch cubes. Drain and rinse chickpeas .

   water: 3½ cup, veggie stock concentrate: 2 unit, orange: 2 unit, lemon: 1 unit, sweet potatoes: 4 unit, chickpeas: 26.8 oz
2. 

   2

   Toss sweet potatoes on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Toss chickpeas on other side of sheet with another drizzle of olive oil and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and chickpeas are crisp, 20-25 minutes.

   olive oil: 2.667 tbsp, salt, pepper
3. 

   3

   Once stock is boiling, add farro to pot. Cover, lower heat, and simmer until tender, 25-30 minutes. TIP: If there is still water in pot after cooking, drain farro, then return to pot.

   farro: 1.5 c
4. 

   4

   In a medium bowl , whisk together Dijon mustard (we sent more), juice from 1 lemon half, juice from 1 orange half, and a large drizzle of olive oil. Season with salt and pepper. TIP: To add extra citrus to your salad, peel the remaining orange half and chop into pieces. Otherwise, save it for another use.

   Dijon mustard: 2 tsp
5. 

   5

   Halve, peel, and pit avocado , then thinly slice. Toss farro with half the dressing.

   avocado: 2 unit
6. 

   6

   Divide farro between plates. Toss arugula with as much of the remaining dressing as you like, then place on top of farro. Arrange sweet potatoes, chickpeas, avocado, and orange pieces (if using) on top, then sprinkle with almonds and feta cheese .

   arugula: 2 oz, almonds: 2 oz, feta cheese: 1 c