Sweet Potato & Farro Bowl With Cucumber-Dill Dressing
15m prep 45m cook 1h 0m ready
A hearty bowl with roasted sweet potatoes, spiced chickpeas, farro, and arugula, topped with a creamy cucumber-dill dressing.
Ingredients
- 2 sweet potatoes peeled and diced
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 14.8 ml avocado oil
- 473 ml cooked chickpeas
- 4.93 ml ground sweet paprika
- 4.93 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- cayenne pepper
- 473 ml arugula
- 473 ml cooked farro
- 59.1 ml toasted pecans roughly chopped
- 59.1 ml red onion diced
- 118 ml Cucumber-Dill Dressing
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 73.3 mg
- Iron: 1.83 mg
- Magnesium: 59.2 mg
- Phosphorus: 112 mg
- Potassium: 588 mg
- Zinc: 1.13 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 14.8 ml avocado oil
- 473 ml cooked chickpeas
- 4.93 ml ground sweet paprika
- 4.93 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- cayenne pepper
- 473 ml arugula
- 473 ml cooked farro
- 118 ml Cucumber-Dill Dressing
Prepare
- 2 sweet potatoes, peeled and diced
- 59.1 ml toasted pecans, roughly chopped
- Dice 59.1 ml red onion
Let's Cook
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Step 1.
Preheat the oven to 375°F. In a large bowl, toss the peeled and diced sweet potatoes with 1 tablespoon avocado oil, ¼ teaspoon sea salt, and ¼ teaspoon black pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 40 minutes, flipping them halfway through, until they are tender and starting to brown.
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Step 2.
While the sweet potatoes roast, prepare the spiced chickpeas. In a medium skillet over medium heat, warm 1 tablespoon avocado oil. Add the cooked chickpeas, 1 teaspoon sweet paprika, 1 teaspoon ground cumin, ¼ teaspoon ground turmeric, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper. Cook, stirring frequently, for about 5–7 minutes until the chickpeas are heated through and fragrant. Remove from heat.
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Step 3.
Assemble each bowl with half of the arugula, cooked farro, roasted sweet potatoes, spiced chickpeas, toasted pecans, and diced red onion. Serve with the Cucumber-Dill Dressing on the side or drizzled over the top.
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