Berbere Sweet Potato Farro Bowls
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
2 large servings
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Course
Dinner
Berbere Sweet Potato Farro Bowls
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Farro
- ½ cup farro
- 1 1/4 cup water 1 tablespoon olive oil; 1/4 teaspoon salt
- 1 1/4 cup olive oil
- 1 1/4 cup salt
Sweet Potatoes
- 1 sweet potato large
- 2 tablespoons olive oil divided
- 2 to 3 teaspoons berbere See note
- salt if needed
- 1 chickpeas canned
Yogurt
- ½ cup yogurt plain- I’m using sheep
- 2 cups cilantro loosely packed, mixed
- 2 cups parsley loosely packed, mixed
- lemon zest from half a lemon
- Pinch salt
Instructions
- To start, heat the oven to 425˚F and place farro in a pot along with 1 cup water, salt, and oil. Bring to a boil, reduce to a simmer, cover, and cook until tender; about 30 to 40 minutes.
- While the farro is cooking, make the sweet potatoes. Scrub the potatoes well and cut into rough ½” cubes. Place on a sheet tray covered with parchment and add the berbere spice, 1 tablespoon oil, and a pinch of salt. Place in the oven and roast for 25 to 30 minutes, until the sweet potatoes are tender and just starting to brown.
- Remove the sweet potatoes and stir in the chickpeas. Cook for another 10 minutes, until the chickpeas are hot.
- Next, place the cilantro and parsley and on a cutting board and top with the lemon zest. Chop until everything is fine and mixed together. Combine half the herb mixture with the yogurt and a pinch of salt.
- Once the sweet potatoes are done, remove from the oven and toss with the remaining herb mixture and remaining tablespoon of oil.
- Assemble the bowls with a swirl of yogurt, half the farro, and half the sweet potatoes.
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