Sweet Potato Sunshine Bowl

Name: Sweet Potato Sunshine Bowl with Crispy Chickpeas, Avocado, and Citrus Dressing over Farro
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Veggie Stock Concentrate; 1 unit Orange; 1 unit Lemon; 2 unit Sweet Potatoes; 13.4 ounce Chickpeas; ¾ cup Farro; 1 teaspoon Dijon Mustard; 1 unit Avocado; 2 ounce Arugula; 1 ounce Almonds; ½ cup Feta Cheese; 4 teaspoon Olive Oil; Salt; Pepper

with Crispy Chickpeas, Avocado, and Citrus Dressing over Farro

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With so many nutritious and delicious ingredients in this citrusy dish, you’ll be asking, “Orange you glad I made dinner?” We kid, but this recipe really does feature an outstanding array of vibrant foods. There are cubes of vitamin-A-rich sweet potatoes, slices of creamy avocado, 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:

Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Veggie Stock Concentrate

1 unit

Orange

1 unit

Lemon

2 unit

Sweet Potatoes

13.4 ounce

Chickpeas

¾ cup

Farro

(Contains: Wheat)

1 teaspoon

Dijon Mustard

1 unit

Avocado

2 ounce

Arugula

1 ounce

Almonds

(Contains: Tree Nuts)

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4058 kJ

Calories970 kcal

Fat38 g

Saturated Fat7 g

Carbohydrate125 g

Sugar16 g

Dietary Fiber32 g

Protein36 g

Cholesterol15 mg

Sodium820 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

•Peeler

•Medium Pot

•Strainer

•Baking Sheet

•Medium Bowl

Instructions

PDF

Wash and dry all produce. Adjust rack to middle position and 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 potatoes, then cut into ½-inch cubes. Drain and rinse chickpeas.

Toss sweet potatoes on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Toss chickpeas on other side of sheet with another drizzle of olive oil and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and chickpeas are crisp, 20-25 minutes.

Once stock 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, then return to pot.

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 your salad, peel the remaining orange half and chop into pieces. Otherwise, save it for another use.

Halve, peel, and pit avocado, then thinly slice. Toss farro with half the dressing.

Divide farro between plates. Toss arugula with as much of the remaining dressing as you like, then place on top of farro. Arrange sweet potatoes, chickpeas, avocado, and orange pieces (if using) on top, then sprinkle with almonds and feta cheese.