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Sweet Potato Sunshine Salad

Sweet Potato Sunshine Salad

with Crispy Chickpea, Avocado, and Citrus Dressing over Farro

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With so many nutritious and delicious ingredients on this plate, you’ll be asking “orange you glad I made this for dinner?” We kid, but this recipe really does feature an outstanding array of vibrant foods. There’s cubes of vitamin-A-rich sweet potatoes, handfuls of arugula, protein-packing chickpeas, and a bright citrus dressing that ties it all together. Oh, and a bed of tender, fiber-rich farro to add some ancient grain oomph.

Allergens:WheatMilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sweet Potato

¾ cup

Farro

(ContainsWheat)

1 unit

Avocado

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Orange

1 unit

Lemon

1 teaspoon

Dijon Mustard

2 ounce

Arugula

1 ounce

Almonds

(ContainsTree Nuts)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate126 g
Sugar16 g
Dietary Fiber33 g
Protein37 g
Cholesterol15 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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1

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

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, 20-25 minutes

3

Once water 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.

4

In a medium bowl, whisk together 1 tsp 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.

5

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

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.