Friday, February 23, 2018

Roasted Sweet Potato and Broccoli Grain Bowls with Chipotle Yogurt Sauce

Making sure that our meals are colorful and fiber-rich can be somewhat challenging at times. Grain bowls are a good way to combine lots of delicious flavors and have a meal that contains carbs, protein and healthy fats. I like using farro because it adds a nutty flavor and chewy texture. Combined with the crispy veggies and creamy chickpeas and avocado, this meal is one that I could eat over and over again. And let's talk about the sauce - while very simple, the combination of chipotle peppers, yogurt and agave sends the flavor of this dish to another level!

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.

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