---
title: Guacamole Green Goddess Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w25-r8-green-goddess-farro-bowl-5cd3083c6d9f0000110d5784
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Vegetarian
  - Grain Bowl
  - Quick
  - High Fiber
rating: 4.0
rating_count: 1200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Nourishing blend of creamy guacamole dressing and hearty farro
  - theme: Ease of prep
    text: Simple assembly with minimal active cooking time
image: "https://images.recipes.furrysalamander.com/guacamole-green-goddess-bowl.avif"
---

Preheat oven to 425 degrees F. Wash and dry all produce. Halve, peel, and mince @shallot{1%unit}. Heat a drizzle of @olive oil{2%tbsp} in a #medium pot{} over medium-high heat. Add shallot and cook, stirring, until beginning to soften, ~{3%minutes}. Stir in @farro{½%cup}, @veggie stock concentrate{1%unit}, and @water{2½%cups}. Bring to a boil and cook until farro is tender, ~{25%minutes}.

While farro cooks, peel and dice @sweet potatoes{2%units} into ½-inch pieces. Drain and rinse @chickpeas{1%can}, then pat dry with paper towels. Mince @chives{¼%cup}. Zest and quarter @lemon{1%unit}.

Toss sweet potatoes on one side of a #baking sheet{} with a drizzle of olive oil, @salt{to taste}, and @black pepper{to taste}. Toss chickpeas on the opposite side with a drizzle of olive oil, @Fry Seasoning{1%unit}, salt, and pepper. Roast on the top rack until crispy, ~{20%minutes}.

In a #small bowl{}, combine @guacamole{½%cup}, @sour cream{¼%cup}, chives, 1 tablespoon olive oil, @water{1%tbsp}, 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.

In a #large bowl{}, toss @arugula{2%cups} with dressing to taste. Season with salt and pepper.

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.