Add the chickpeas to the baking pan and roast them in the oven for 10 minutes. Once the sweet potatoes are tender, transfer them to a separate large bowl (for serving). In the same large bowl you used for the sweet potatoes, add the chickpeas and 1/2 teaspoon chili powder then stir until lightly coated in reserved oil. Cook for 25-35 minutes (until most of liquid is absorbed) then remove from heat, cover with a lid and let steam for 10 minutes. Pour in 3 cups vegetable broth and bring to a boil. Add the rinsed farro and stir, allowing it to toast for about 1 minute. Add the minced garlic and cook for about 30 seconds, just until fragrant. In a small pot, warm 1 tablespoon oil over medium-low heat. Reserve the bowl with remaining oil and spices.

Toss until evenly coated then transfer to the baking sheet and place in the oven to bake for 25-30 minutes, or just until soft. In a large bowl, add the cubed sweet potatoes with 1 tablespoon high heat oil and 1 teaspoon chili powder. Line a baking sheet with parchment paper or a silicone mat then set aside. Whether you need a plant-based option for yourself or for someone else at the table, this one is sure to please. It’s also easy to prepare in advance making it great for the holidays or healthy lunches. Since it’s an ancient grain, those who suffer from gluten sensitivities (not allergies) may also tolerate it better than modern wheat.īetween the chili roasted chickpeas and sweet potatoes, the chewy farro, tart cranberries and creamy lemon tahini dressing, the whole thing is an explosion of flavors on your taste buds. I used Bob’s Red Mill Organic Farro in this recipe because it has a delightful chewy texture and slightly nutty flavor that pairs well with almost anything. This salad does just that thanks to all of the fiber and protein in the farro, sweet potatoes and chickpeas. There’s only so much space in the oven with the turkey carcass taking up all the space so I find it’s best to bring a hearty side item that will fill me up and leave my taste buds happy.

Bring your own damn food and show them that plants can make for a pretty tasty meal.įor Christmas I like to bring my stuffed shells because they travel well but Thanksgiving can be a little trickier.

You scavenge through the side items hoping that there’s something without bacon, OR.Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)įor those of you that are vegetarian or vegan, you know that the holidays with family members who eat more “traditionally” means that:

Kale and thyme recipes