Looking for a delicious way to use up veggies in your fridge? This colorful grain bowl is the perfect easy anytime-meal. Pacific Foods® Organic Chicken Bone Broth with Sea Salt instantly lends toasty farro a whole new layer of flavor (no additional seasoning needed!), while the earthy potatoes and sharp, sweet parsnips blend beautifully with the spicy harissa dressing and salty feta. Finish it off with arugula and chopped mint for some peppery zing and freshness.
Ingredients
- 1 1/4 cups Pacific Foods® Organic Chicken Bone Broth with Sea Salt
- 1/2 cup uncooked farro
- 1 small (8 oz.) sweet potato, peeled and coarsely chopped (about 1 1/2 cups of 3/4-inch chunks)
- 2 medium (4 oz. each) parsnips, peeled and coarsely chopped (about 1 1/2 cups of 3/4-inch chunks)
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper, divided
- 2 tablespoons harissa red chili paste
- 1 tablespoon tahini paste
- 2 teaspoons fresh lemon juice (from 1 medium lemon)
- 1 teaspoon pure maple syrup
- 1 cup loosely packed baby arugula
- 2 ounces feta cheese, crumbled (1/2 cup), plus more for garnish
- 1/4 cup roughly chopped fresh mint, plus more for garnish
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Instructions
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Step 1
Preheat oven to 400°F. Bring bone broth and farro to a boil in a small saucepan over high (about 5 minutes). Reduce heat to low, cover, and cook, undisturbed, until farro is tender, about 25 minutes. Remove from heat and set aside.
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Step 2
While farro is cooking, toss together sweet potato, parsnips, oil, and 1/4 teaspoon of the pepper on a small rimmed baking sheet. Season with fine sea salt. Bake in preheated oven until fork tender, about 25 minutes.
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Step 3
Whisk together harissa, tahini, lemon juice, maple syrup, and remaining 1/4 teaspoon pepper in a small bowl until smooth. Season with fine sea salt. Makes about ¼ cup dressing. Set aside until ready to use.
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Step 4
Toss together cooked farro, roasted vegetables, arugula, feta, mint, and half of the harissa dressing (about 2 tablespoons) in a medium bowl until coated. Drizzle with remaining harissa dressing (about 2 tablespoons); garnish with additional feta and mint.
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Tips
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The dressing can be made and stored in an airtight container in the refrigerator for up to 1 week.
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