Roasted Sweet Potato and Black Bean Farro Bowl

Name: Roasted Sweet Potato and Black Bean Farro Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 7 servings
Cuisine: Latin
Ingredients: 2 cup farro (pearled, uncooked); 5 cup water; 2 sweet potatoes (large, peeled and cut into 1/2-inch cubes); 3 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1.5 teaspoon salt; 2 can canned black beans (15 oz can, drained and rinsed); 1 can canned sweet corn (15 oz can, drained); 0.33 cup lime juice; 0.5 cup fresh cilantro (chopped); 0.5 cup pumpkin seeds (roasted and salted)

Nutty farro topped with tender seasoned sweet potato cubes, black beans, sweet corn, crunchy pumpkin seeds, and a zesty cilantro-lime dressing.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 7
Cuisine: Latin
Difficulty: Easy
Cost: $2.35/serving

Dietary

Vegan
Vegetarian
Pescatarian
Dairy-Free
Egg-Free
Nut-Free
Soy-Free
Kosher
High-Fiber
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol

Ingredients

2 cup farro (pearled, uncooked)
5 cup water
2 sweet potatoes (large, peeled and cut into 1/2-inch cubes)
3 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1.5 teaspoon salt
2 can canned black beans (15 oz can, drained and rinsed)
1 can canned sweet corn (15 oz can, drained)
0.33 cup lime juice
0.5 cup fresh cilantro (chopped)
0.5 cup pumpkin seeds (roasted and salted)

Instructions

In a medium pot, combine pearled farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes until tender and chewy. Drain any excess water and allow to cool.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sweet potato cubes, chili powder, ground cumin, and 1/2 teaspoon salt. Sauté for 12 to 15 minutes, stirring frequently, until tender and caramelized at the edges.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lime juice, remaining 1/2 teaspoon salt, and chopped fresh cilantro to make the dressing.
Assemble 7 lunch containers by dividing cooked farro among bowls. Top each with equal portions of cooked sweet potatoes, drained black beans, and drained sweet corn. Drizzle with cilantro-lime dressing and garnish with pumpkin seeds.

Notes

Farro holds its firm texture remarkably well in the fridge for up to 5 days without getting soggy. Excellent eaten cold or heated for 90 seconds.

Nutrition (per serving)

Calories: 496
Protein: 20.8 g
Carbohydrates: 84.6 g
Fat: 10.8 g
Fiber: 14.6 g
Sodium: 1014 mg
Saturated Fat: 1.5 g
Sugar: 6.9 g