Sweet Potato Sunshine Salad

🥘 Ingredients

• Dijon mustard
  2 tsp
• Veggie Stock Concentrate
  2 unit
• almonds
  2 oz
• arugula
  4 oz
• avocado
  2 unit
• farro
  1.5 c
• feta cheese
  1 c
• lemon
  1 unit
• olive oil
  2 tbsp
• orange
  2 unit
• pepper
• salt
• sweet potatoes
  24 oz
• water
  3½ cup

🍳 Cookware

• medium pot
• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. 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.

   water: 3½ cup, Veggie Stock Concentrate: 2 unit, orange: 2 unit, lemon: 1 unit, sweet potatoes: 24 oz
2. 

   2

   Toss sweet potato on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned and tender, ⏱️ 25 minutes .

   olive oil: 2 tbsp, salt
3. 

   3

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

   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 the salad, peel remaining orange half and chop into pieces.

   Dijon mustard: 2 tsp, pepper
5. 

   5

   Halve, pit, and peel avocado , then thinly slice.

   avocado: 2 unit
6. 

   6

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

   arugula: 4 oz, almonds: 2 oz, feta cheese: 1 c