Sweet Potato Sunshine Bowl

Sweet Potato Sunshine Bowl

with Crispy Chickpeas, Avocado, and Citrus Dressing over Farro

Rated 3.3 / 4
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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:WheatTree NutsMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 unit

Vegetable Stock Concentrate

1 unit


1 unit


2 unit

Sweet Potato

13.4 ounce


¾ cup



1 teaspoon

Dijon Mustard

1 unit


2 ounce


1 ounce


(ContainsTree Nuts)

½ cup

Feta Cheese


Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
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.
Medium Pot
Baking Sheet
Medium Bowl
Preheat and Prep
Preheat and Prep

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.

Roast Sweet Potatoes
Roast Sweet Potatoes

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.

Cook Farro
Cook Farro

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.

Make Dressing
Make Dressing

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.

Prep Avocado and Dress Farro
Prep Avocado and Dress Farro

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

Finish and Plate
Finish and Plate

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.