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American Recipes
Sweet Potato Sunshine Salad

Sweet Potato Sunshine Salad

with Avocado and Farro in a Citrus Dressing

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Rated 3.4 / 4out of 1234 ratings
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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.

Tags:Veggie
Allergens:WheatMilkTree Nuts

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

Sliced Almonds

(ContainsTree Nuts)

1 unit

Vegetable 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)2971 kJ
Calories710 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber20 g
Protein22 g
Cholesterol15 mg
Sodium700 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
Pot
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
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.

Roast Sweet Potatoes
Roast Sweet Potatoes
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

Cook Farro
Cook Farro
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.

Make Dressing
Make Dressing
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.

Prep Avocado
Prep Avocado
5

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

Finish and Plate
Finish and Plate
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.