Serves: 2
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ingredients:
Bowl:
1 Large Sweet Potato
1 Zucchini
1 Red Pepper
1 Can Chickpeas
½ Cup Farro (Sub any grain)
2 Tbsp O-Live & Co Extra Virgin Olive Oil
2 Large handfuls salad greens
Dairy-Free feta (Or regular feta)
1 Avocado
Salt & Pepper
Dressing:
2 Tbsp O-Live & Co Extra Virgin Olive Oil
¼ Cup Lemon Juice (about 1 lemon)
1 tsp dijon mustard
¼ tsp dried thyme
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Preheat oven to 425 F
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Chop sweet potato, zucchini and pepper, and toss in O-Live & Co Extra Virgin Olive Oil, salt and pepper. Spread on a lined baking sheet and bake for about 35 minutes until the sweet potato is tender and chickpeas are getting crunchy.
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While vegetables are roasting, cook farro. Bring 1 ½ cups of salted water to a boil, and add the farro. Reduce to a simmer, and cook for about 20 - 25 minutes.
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Make the dressing by whisking together all dressing ingredients or shaking in a jar.
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Assemble: add greens and grains to your bowl with dressing. Then top with roasted vegetables, feta and avocado. Enjoy!