ingredients
- 1 c farro
- 26.8 oz chickpeas, drained, rinsed, and dried
- 2 sweet potatoes, diced into 1/2-in pieces
- 2 shallots, minced
- 4 oz arugula
- 2 lemons, zested and quartered
- 8 tbsp guacamole
- 8 tbsp sour cream
- 1/2 oz chives, minced
- 5 c vegetable stock
instructions
-
preheat oven to 425 degrees. heat a drizzle of olive oil in a medium pot over medium-high heat. add shallot and cook, stirring, until beginning to soften, 2-3 minutes. stir in farro and vegetable stock. bring to a boil and cook until farro is tender, 25-30 minutes.
-
toss sweet potatoes on one side of a baking sheet with a drizzle of olive oil, garlic powder, onion powder, paprika, salt, and pepper. roast on top rack until crispy, 20-25 minutes.
-
in a small bowl, combine guacamole, sour cream, chives, 2 tbsp olive oil, 2 tbsp water, and lemon juice. season with salt and pepper. add another splash of water if dressing is too thick.
-
in a large bowl, toss arugula with dressing. season with salt and pepper.
-
divide farro between bowls. arrange arugula, sweet potato, and crispy chickpeas on top. drizzle with any remaining dressing and sprinkle with lemon zest.