Sweet potato and Farro Bowls

 I love grain bowls for a few reasons. 1) They are delicious and 2) It's easy for each person to adjust toppings to their liking which means less complaining at dinner time! One ingredient all my kids can agree on is a sweet potato which also makes this grain bowl appealing. With a yummy citrus dressing and cranberries it also has enough sweet to convince some of my kids to eat arugula. 

Sweet Potato and Farro Bowls

1 lemon (zested and quartered)

1 T. sugar

1/2 cup craisins (dried cranberries) 

3 large sweet potatoes (peeled and chopped into 1 in. cubes)

1 large yellow onion (chopped into thick wedges)

2-3 large sweet potatoes

2 T. olive oil

2 tsp. chili powder

Salt and pepper

1 1/2 cups farro

6 cups chicken stock 

2 T. butter

4 cups arugula

1/2 cup shredded parmesan

pepitas or pine nuts (to taste) 

Instructions:

Preheat the oven to 425 degrees. Juice the lemon into a small bowl and combine juice with lemon zest, cranberries and sugar. Allow to marinate while preparing the rest of the meal. 

Chop and dice sweet potatoes and onions and mix with olive oil, chili powder and salt and pepper to taste. Spread out flat on a large baking sheet and bake for 25 minutes until tender and lightly roasted. 

While veggies roast, combine farro and chicken stock in a medium pan and bring to a boil. Once boiling, reduce heat to medium-low and allow to simmer for 25 minutes (most liquid should be absorbed). Stir in butter and fluff with fork. 

In a medium bowl mix cranberry mixture with arugula. Serve in bowls by adding farro and roasted veggies first and then topping with arugula mixture, parmesan and pepitas (or pine nutes). Enjoy!