Lemon Grain Bowl with Harissa Dressing
-
prep time
15 mins
-
cook time
45 mins
-
total time
60 mins
-
servings
6
INGREDIENTS
1 ½ pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
5 tablespoons Pompeian Robust Extra Virgin Olive Oil, divided
Salt and pepper
1 small head cauliflower, cut into bite-size pieces
1 ½ cups dry farro
2 cups parsley, roughly chopped
½ cup mint, roughly chopped
1 lemon, zest and juice
2 tablespoons Harissa paste
¼ cup plain Greek yogurt
½ cup whole almonds, roughly chopped
1 large avocado, sliced, if desired
1 rotisserie chicken or 2 cups cooked chicken breast, if desired
PREPARATION
- Preheat the oven to 450°F and line a large baking sheet with parchment.
- Toss the sweet potatoes with 2 tablespoons oil, ¼ teaspoon kosher salt and ⅛ teaspoon black pepper together in a large bowl, then spread out on the prepared baking sheet. Roast 15 minutes.
- Meanwhile, add the cauliflower to the large bowl along with 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon black pepper and toss to combine.
- Remove baking sheet from the oven, and add cauliflower. Stir, then spread out into a single layer. Roast until sweet potatoes are tender and cauliflower is just tender and slightly caramelized, about 10 minutes.
- To make the farro: While the vegetables are roasting, cook the farro. Bring a large pot of water to a boil. Add farro and cook until tender, but still chewy, about 15 to 20 minutes. Drain and spread out on a large baking sheet to cool. When ready to serve, drizzle 1 tablespoon olive oil over the farro and add the parsley, mint and lemon zest. Toss to combine.
- To make the dressing: Whisk lemon juice with harissa and Greek yogurt in a small bowl.
- To serve: Divide farro mixture among bowls then add the vegetables, almonds, avocado and chicken. Drizzle each bowl with the remaining 1 tablespoon olive oil followed by dressing. Serve extra dressing on the side.
featured products
