Farro Bowl

One of my go to’s when I’m craving something healthy is farro as a base. It’s a simple and nutty grain that I forget sometimes. It also saves great so you can make a bunch ahead of time and keep refreshing it with arugala, avocados, or parsely.

Ingredients

1 cup of Farro

1 can of chickpeas

Sweet Potato

Asparagus

Parsley

For the dressing

Scallions

Olive Oil

Dijon Mustard

Salt Pepper

Sherry Vinegar

Prep

Boil a small pot of water and add farro and salt. The farro I get takes about 30 minutes, and when it’s got about 5 minutes left I add a can of chickpeas (drained)

Boil your peeled and cubed sweet potato in boiling salty water for 10 minutes

In a saucepan, saute asparagus in olive oil. I chopped mine up pretty fine starting from the bottom, and left the tops bigger. I added scallions, salt, and pepper.

Whisk the dressing together in a large bowl. When the farro chickpea mixture is done, add it to the bowl and mix. Top with sweet potatoes, asparagus, and finish with some parsley.