Close
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Active Time:35 minsTotal Time:1 hr 20 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:4
Servings:
4
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)
Ingredients
1cupwhole-grain sorghumorwhole-grainfarro, rinsed
6tablespoonsextra-virgin olive oil, divided
1teaspoonsmoked paprika, divided
1teaspoonground coriander, divided
½teaspoononion powder
1(15-ounce) canno-salt-added chickpeas, rinsed and patted dry
¾teaspoonsalt, divided
½cupwhole-milk plain strained (Greek-style) yogurt
3tablespoonswater
3tablespoonslemon juice(from 2 lemons)
1tablespoontahini
1teaspoonDijon mustard
3cupsspring mix salad greens
½avocado, thinly sliced
½cupcrumbledfeta cheese
DirectionsBring a large pot of water to a boil over high heat. Add sorghum (or farro); reduce heat to medium-low and simmer, uncovered and stirring occasionally, until tender, 50 minutes to 1 hour for sorghum and 30 minutes for farro. Drain and set aside to cool.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, place a large rimmed baking sheet on center oven rack; preheat to 425°F. Place sweet potatoes in a large bowl. Add 1½ tablespoons oil and ½ teaspoon each paprika, coriander and onion powder; toss to coat. Remove the hot pan from the oven; spread the sweet potato mixture on it in an even layer, ensuring most of the sweet potatoes are not touching. Using a rubber spatula, scrape as much oil and seasoning as possible from the bowl onto the potatoes; reserve the bowl. Roast the sweet potatoes for 10 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, place chickpeas in the reserved bowl. Add 1½ tablespoons oil, ¼ teaspoon salt and the remaining ½ teaspoon each paprika and coriander; toss to coat. Remove the sweet potatoes from the oven; stir and move them to the edges of the pan to create space in the center. Spread the chickpeas in an even layer in the center space. Roast, stirring every 10 minutes, until the chickpeas are crispy and the sweet potatoes are tender and browned in spots, 20 to 30 minutes. Let cool completely, about 15 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanWhisk ½ cup yogurt, 3 tablespoons each water and lemon juice, 2 tablespoons oil, 1 tablespoon tahini, 1 teaspoon mustard and ¼ teaspoon salt in a medium bowl until combined. Combine 3 cups salad greens, the sorghum (or farro) and the remaining ¼ teaspoon salt in a large bowl. Drizzle with ¼ cup of the dressing; toss to coat. Divide among 4 wide bowls; top each bowl with sweet potatoes, chickpeas, avocado and 2 tablespoons feta; drizzle each with ¾ teaspoon oil and about 2 tablespoons dressing.Nutrition InformationServing Size: ¾ cup greens, about ¾ cup cooked sorghum (or farro), about ¾ cup sweet potatoes, ½ cup chickpeas & 2 tablespoons fetaCalories 649, Fat 34g, Saturated Fat 7g, Cholesterol 17mg, Carbohydrates 71g, Total Sugars 8g, Added Sugars 0g, Protein 19g, Fiber 12g, Sodium 718mg, Potassium 779mgFrequently Asked QuestionsThis is a recipe where you can get a jump on many of the steps for a quicker assembly. The chickpeas can be prepared up to 1 week in advance, the dressing can be made 3 days in advance, the grains cooked 2 days in advance and the sweet potatoes 1 day in advance. Refrigerate in separate airtight containers until you are ready to assemble.You can use whatever vegetables you want; this recipe is a great way to use up leftover veggies you have in your fridge. Instead of sweet potatoes, you could try making the grain bowl with butternut squash, zucchini, beets or carrots.If you have leftovers, cover the bowl and store it in the refrigerator. It will be good for up to 3 days. If you prepped the recipe a day in advance, be sure to count that as a day.EatingWell.com, October 2024
Directions
Bring a large pot of water to a boil over high heat. Add sorghum (or farro); reduce heat to medium-low and simmer, uncovered and stirring occasionally, until tender, 50 minutes to 1 hour for sorghum and 30 minutes for farro. Drain and set aside to cool.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, place a large rimmed baking sheet on center oven rack; preheat to 425°F. Place sweet potatoes in a large bowl. Add 1½ tablespoons oil and ½ teaspoon each paprika, coriander and onion powder; toss to coat. Remove the hot pan from the oven; spread the sweet potato mixture on it in an even layer, ensuring most of the sweet potatoes are not touching. Using a rubber spatula, scrape as much oil and seasoning as possible from the bowl onto the potatoes; reserve the bowl. Roast the sweet potatoes for 10 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, place chickpeas in the reserved bowl. Add 1½ tablespoons oil, ¼ teaspoon salt and the remaining ½ teaspoon each paprika and coriander; toss to coat. Remove the sweet potatoes from the oven; stir and move them to the edges of the pan to create space in the center. Spread the chickpeas in an even layer in the center space. Roast, stirring every 10 minutes, until the chickpeas are crispy and the sweet potatoes are tender and browned in spots, 20 to 30 minutes. Let cool completely, about 15 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanWhisk ½ cup yogurt, 3 tablespoons each water and lemon juice, 2 tablespoons oil, 1 tablespoon tahini, 1 teaspoon mustard and ¼ teaspoon salt in a medium bowl until combined. Combine 3 cups salad greens, the sorghum (or farro) and the remaining ¼ teaspoon salt in a large bowl. Drizzle with ¼ cup of the dressing; toss to coat. Divide among 4 wide bowls; top each bowl with sweet potatoes, chickpeas, avocado and 2 tablespoons feta; drizzle each with ¾ teaspoon oil and about 2 tablespoons dressing.Nutrition InformationServing Size: ¾ cup greens, about ¾ cup cooked sorghum (or farro), about ¾ cup sweet potatoes, ½ cup chickpeas & 2 tablespoons fetaCalories 649, Fat 34g, Saturated Fat 7g, Cholesterol 17mg, Carbohydrates 71g, Total Sugars 8g, Added Sugars 0g, Protein 19g, Fiber 12g, Sodium 718mg, Potassium 779mgFrequently Asked QuestionsThis is a recipe where you can get a jump on many of the steps for a quicker assembly. The chickpeas can be prepared up to 1 week in advance, the dressing can be made 3 days in advance, the grains cooked 2 days in advance and the sweet potatoes 1 day in advance. Refrigerate in separate airtight containers until you are ready to assemble.You can use whatever vegetables you want; this recipe is a great way to use up leftover veggies you have in your fridge. Instead of sweet potatoes, you could try making the grain bowl with butternut squash, zucchini, beets or carrots.If you have leftovers, cover the bowl and store it in the refrigerator. It will be good for up to 3 days. If you prepped the recipe a day in advance, be sure to count that as a day.
Bring a large pot of water to a boil over high heat. Add sorghum (or farro); reduce heat to medium-low and simmer, uncovered and stirring occasionally, until tender, 50 minutes to 1 hour for sorghum and 30 minutes for farro. Drain and set aside to cool.
Meanwhile, place a large rimmed baking sheet on center oven rack; preheat to 425°F. Place sweet potatoes in a large bowl. Add 1½ tablespoons oil and ½ teaspoon each paprika, coriander and onion powder; toss to coat. Remove the hot pan from the oven; spread the sweet potato mixture on it in an even layer, ensuring most of the sweet potatoes are not touching. Using a rubber spatula, scrape as much oil and seasoning as possible from the bowl onto the potatoes; reserve the bowl. Roast the sweet potatoes for 10 minutes.
Meanwhile, place chickpeas in the reserved bowl. Add 1½ tablespoons oil, ¼ teaspoon salt and the remaining ½ teaspoon each paprika and coriander; toss to coat. Remove the sweet potatoes from the oven; stir and move them to the edges of the pan to create space in the center. Spread the chickpeas in an even layer in the center space. Roast, stirring every 10 minutes, until the chickpeas are crispy and the sweet potatoes are tender and browned in spots, 20 to 30 minutes. Let cool completely, about 15 minutes.
Whisk ½ cup yogurt, 3 tablespoons each water and lemon juice, 2 tablespoons oil, 1 tablespoon tahini, 1 teaspoon mustard and ¼ teaspoon salt in a medium bowl until combined. Combine 3 cups salad greens, the sorghum (or farro) and the remaining ¼ teaspoon salt in a large bowl. Drizzle with ¼ cup of the dressing; toss to coat. Divide among 4 wide bowls; top each bowl with sweet potatoes, chickpeas, avocado and 2 tablespoons feta; drizzle each with ¾ teaspoon oil and about 2 tablespoons dressing.
Nutrition InformationServing Size: ¾ cup greens, about ¾ cup cooked sorghum (or farro), about ¾ cup sweet potatoes, ½ cup chickpeas & 2 tablespoons fetaCalories 649, Fat 34g, Saturated Fat 7g, Cholesterol 17mg, Carbohydrates 71g, Total Sugars 8g, Added Sugars 0g, Protein 19g, Fiber 12g, Sodium 718mg, Potassium 779mg
Nutrition Information
Serving Size: ¾ cup greens, about ¾ cup cooked sorghum (or farro), about ¾ cup sweet potatoes, ½ cup chickpeas & 2 tablespoons fetaCalories 649, Fat 34g, Saturated Fat 7g, Cholesterol 17mg, Carbohydrates 71g, Total Sugars 8g, Added Sugars 0g, Protein 19g, Fiber 12g, Sodium 718mg, Potassium 779mg
Serving Size: ¾ cup greens, about ¾ cup cooked sorghum (or farro), about ¾ cup sweet potatoes, ½ cup chickpeas & 2 tablespoons feta
Calories 649, Fat 34g, Saturated Fat 7g, Cholesterol 17mg, Carbohydrates 71g, Total Sugars 8g, Added Sugars 0g, Protein 19g, Fiber 12g, Sodium 718mg, Potassium 779mg
Frequently Asked QuestionsThis is a recipe where you can get a jump on many of the steps for a quicker assembly. The chickpeas can be prepared up to 1 week in advance, the dressing can be made 3 days in advance, the grains cooked 2 days in advance and the sweet potatoes 1 day in advance. Refrigerate in separate airtight containers until you are ready to assemble.You can use whatever vegetables you want; this recipe is a great way to use up leftover veggies you have in your fridge. Instead of sweet potatoes, you could try making the grain bowl with butternut squash, zucchini, beets or carrots.If you have leftovers, cover the bowl and store it in the refrigerator. It will be good for up to 3 days. If you prepped the recipe a day in advance, be sure to count that as a day.
Frequently Asked Questions
This is a recipe where you can get a jump on many of the steps for a quicker assembly. The chickpeas can be prepared up to 1 week in advance, the dressing can be made 3 days in advance, the grains cooked 2 days in advance and the sweet potatoes 1 day in advance. Refrigerate in separate airtight containers until you are ready to assemble.
You can use whatever vegetables you want; this recipe is a great way to use up leftover veggies you have in your fridge. Instead of sweet potatoes, you could try making the grain bowl with butternut squash, zucchini, beets or carrots.
If you have leftovers, cover the bowl and store it in the refrigerator. It will be good for up to 3 days. If you prepped the recipe a day in advance, be sure to count that as a day.
EatingWell.com, October 2024
Rate ItPrint
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
