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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
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.
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
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.
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.
Halve, pit, and peel avocado, then thinly slice.
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.