Sweet Potato Sunshine Salad

🥘 Ingredients

• almonds
  2 tbsp
• arugula
  4 c
• avocado
  1 unit
• dijon mustard
  1 tbsp
• farro
  ¾ cup
• feta cheese
  2 oz
• lemon
  1 unit
• olive oil
  3 tbsp
• orange
  1 unit
• pepper
  1 tsp
• salt
  1 tsp
• sweet potatoes
  2 unit
• veggie stock concentrate
  1 unit

1. 

   1

   Wash and dry all produce. Preheat oven to 400°F. In a medium pot, bring 3½ cups water and veggie stock concentrate to a boil. Halve orange and lemon crosswise. Peel sweet potatoes , then cut into ½-inch cubes.

   veggie stock concentrate: 1 unit, orange: 1 unit, lemon: 1 unit, sweet potatoes: 2 unit
2. 

   2

   Toss sweet potatoes 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: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

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

   farro: ¾ cup
4. 

   4

   In a medium bowl, whisk together 1 tsp dijon mustard , juice from 1 lemon half, juice from 1 orange half, and a large drizzle of olive oil. Season with salt and pepper.

   dijon mustard: 1 tbsp
5. 

   5

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

   avocado: 1 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 between plates, then sprinkle with almonds and feta cheese .

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