Servings: 10 (click to scale)
Ingredients
- 4 each 15.5 ounce cans chickpeas drained and rinsed
- 4 Tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp crushed red chili flakes
- 3 cups sweet potatoes peeled and cubed into 1 inch pieces
- 3 cups broccoli chopped
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 each lemon
- 1/3 cup canned roasted red peppers
- 3/4 cup sliced almonds toasted
- 3 each garlic cloves peeled
- 3 Tbsp canned tomato paste
- 3 Tbsp red wine vinegar
- 1/2 cup olive oil
- 1-1/2 tsp smoked paprika
- 1/8 tsp kosher salt
- 3/4 cup almonds
- 3 tbsp sesame seeds
- 1-1/2 tsp ground coriander
- 1-1/2 tsp ground cumin
- 1/8 tsp kosher salt
- 4 ounce 2% Greek yogurt
- 1 each lemon
- 1 Tbsp olive oil
- 1/8 tsp kosher salt
- 5 cups farro cooked
- 5 ounce picked red onions
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Instructions
- Toss chickpeas with olive oil and spices. Roast at 400 degrees F for 25-30 minutes until lightly crisped.
- Prepare vegetables: toss sweet potatoes and broccoli with oil, salt, and pepper. Roast at 400 degrees F until caramelized, about 20-25 minutes.
- Char lemons: place halved lemons cut-side down in a hot skillet and cook until deeply browned, about 3-4 minutes.
- Make Romesco sauce: Blend roasted peppers, almonds, garlic, tomato paste, vinegar, charred lemon juice, olive oil, paprika, and salt until thick but slightly textured.
- Make dukkah: Toast almonds and sesame seeds in a dry pan. Add spices and chop or pulse into a coarse mixture.
- Whisk Greek yogurt juice of one lemon, olive oil and salt until well combined. Hold cold.
- Assemble bowls: 1/2 cup cooked farro. Top with roasted vegetables, chickpeas, greens, and pickled onion. Drizzle romesco and yogurt. Finish with dukkah.
Nutrition
Calories: 875kcal | Carbohydrates: 108g | Protein: 33g | Fat: 38g | Saturated Fat: 4g | Sodium: 1054mg | Fiber: 24g | Sugar: 17g | Added Sugars: 2g
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