1. Preheat oven to 425. Line a large baking sheet with parchment paper or silpat.
2. Combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Drain.
3. Place sweet potato and broccoli on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes.
4. Place yogurt sauce ingredients in a food processor or blender and process until smooth.
5. Scoop cooked farro into serving bowls and top with roasted veggies, chickpeas and avocado. Drizzle with yogurt sauce and serve.
Roasted Sweet Potato and Broccoli Grain Bowls with Chipotle Yogurt Sauce
Serves 4
All you need:
1 1/2 cups farro
4 cups vegetable broth
3 sweet potatoes, peeled and diced
2 cups broccoli florets
2 tablespoons olive oil
Salt and pepper, to taste
1 (15 oz.) can chickpeas, drained and rinsed
1 ripe avocado, sliced
Yogurt Sauce
1 cup plain yogurt
2 chipotle peppers in adobo
2 garlic cloves
Juice of 1 lime
1 teaspoon agave nectar
Salt, to taste
All you do:
1. Preheat oven to 425. Line a large baking sheet with parchment paper or silpat.
2. Combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Drain.
3. Place sweet potato and broccoli on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes.
4. Place yogurt sauce ingredients in a food processor or blender and process until smooth.
5. Scoop cooked farro into serving bowls and top with roasted veggies, chickpeas and avocado. Drizzle with yogurt sauce and serve.