Sweet Potato Farro Buddha Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4
Roasted sweet potato, red pepper and zucchini pair with farro, tofu feta and a tangy lemon-thyme dressing. This is perfect for meal prep.
  • Bowl:
  • Large Sweet Potato
  • 1 Zucchini
  • 1 Red Pepper
  • Can of Chickpeas*
  • ½ Cup Farro (Sub any grain)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 large handfuls of salad greens
  • Dairy-Free feta (Recipe and brands linked above)
  • 1 Avocado
  • Salt & Pepper
  • Dressing:
  • 2 Tbsp Extra Virgin Olive Oil
  • ¼ Cup Lemon Juice (about 1 lemon)
  • 1 tsp dijon mustard
  • ¼ tsp dried thyme
  1. Preheat oven to 425 F
  2. Chop sweet potato, zucchini and pepper, and toss in Extra Virgin Olive Oil, salt and pepper. Spread on a lined baking sheet and bake for about 35 minutes until the sweet potato is tender and chickpeas are getting crunchy.
  3. While vegetables are roasting, cook farro. Bring 1 ½ cups of salted water to a boil, and add the farro. Reduce to a simmer, and cook for about 20 - 25 minutes.
  4. Make the dressing by whisk all ingredients together or shaking in a jar
  5. Assemble: add greens and grains to your bowl and top with dressing. Then top with roasted vegetables, feta and avocado. Enjoy!
* You can also cook your chickpeas in the air fryer to make them extra crunchy!
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/sweet-potato-farro-buddha-bowl/