½ cup farro
1 1/4 cup water 1 tablespoon olive oil 1/4 teaspoon salt
1 large sweet potato
2 tablespoons olive oil, divided
2 to 3 teaspoons berbere (See note)
Salt, if needed
1 can chickpeas
½ cup yogurt (plain- I’m using sheep)
2 cups loosely packed mixed cilantro and parsley
Zest from half a lemon
Pinch of Salt
- 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.
Berbere spice can be found as a premade blend from companies like Frontier Co-op or you can make your own blend (which is a good way to control the heat level).
Keywords: farro bowl, berbere sweet potatoes