Description
These nourishing grain bowls combine smoky roasted sweet potatoes and crispy chickpeas with hearty farro (or sorghum), creamy avocado, and tangy yogurt-tahini dressing. Topped with feta and spring greens, it’s a perfect balance of comfort and freshness.
Ingredients
2 cups whole-grain sorghum or farro, rinsed
4 medium sweet potatoes, cut into 2-by-½-inch pieces
12 tbsp extra-virgin olive oil, divided
2 tsp smoked paprika, divided
2 tsp ground coriander, divided
1 tsp onion powder
2 (15-oz) cans no-salt-added chickpeas, rinsed and patted dry
1½ tsp salt, divided
1 cup whole-milk plain Greek-style yogurt
6 tbsp water
6 tbsp lemon juice (from 4 lemons)
2 tbsp tahini
2 tsp Dijon mustard
6 cups spring mix salad greens
1 avocado, thinly sliced
1 cup crumbled feta cheese
Instructions
Cook the grain: In a pot, cook sorghum or farro according to package directions. Drain and set aside.
Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potatoes with 4 tbsp olive oil, 1 tsp smoked paprika, 1 tsp coriander, ½ tsp salt, and onion powder. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
Roast chickpeas: On a separate sheet, toss chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp coriander, and ½ tsp salt. Roast for 20–25 minutes until crisp.
Make the sauce: In a bowl, whisk together yogurt, water, lemon juice, tahini, mustard, ½ tsp salt, and 2 tbsp olive oil until smooth.
Assemble bowls: Layer grains, roasted veggies, chickpeas, salad greens, avocado, and feta. Drizzle with yogurt sauce.
Serve immediately or store components separately for easy meal prep.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 17g