Sweet Potato Farro Bowls
Ingredients
Sweet Potatoes and Broccoli
-
2
medium
sweet potatoes
-
2
teaspoons
olive oil
-
½
teaspoon
kosher salt
-
1
large crown
broccoli
-
1
tablespoon
maple syrup
-
1
tablespoon
lemon juice
-
1
teaspoon
yellow miso
Miso Chickpeas
-
1
tablespoon
unsalted butter
-
15
ounce
can chickpeas
-
to taste
salt
-
1
teaspoon
yellow miso
-
1
teaspoon
water
-
2
cloves
garlic
Bowl Ingredients
-
1
cup
dry pearled farro
-
¼ to ½
cup
water
-
¼
cup
tahini
-
¼
cup
hemp hearts
-
1
medium
lemon
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a sheet pan.
- Slice the sweet potatoes in half length-wise, toss with oil, and roast for 15 minutes.
- Add broccoli to the sheet pan and roast for another 15 minutes.
- Cook the farro in boiling water until tender, about 18-20 minutes, then drain.
- Make the tahini sauce by blending tahini, hemp hearts, lemon juice, and water until smooth.
- Prepare the miso glaze by whisking together maple syrup, lemon juice, and miso.
- Brush the sweet potatoes with the miso glaze and roast for an additional 5 minutes.
- Sauté chickpeas in butter, add garlic and thinned miso, and cook until golden.
- Assemble the bowls with sweet potatoes, broccoli, farro, chickpeas, and tahini dressing.
Nutrition Facts (estimated)
Servings
4
Calories
683
Total fat
22g
Total carbohydrates
102g
Total protein
24g
Sodium
485mg
Cholesterol
8mg
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