Chile Roasted Vegetable Grain Bowl
Ingredients - yield: 4 servings
1 1/2 cups farro, cook as package suggests
2 sweet potatoes, peeled & cubed
2 broccoli crowns, cut florets off into bite size pieces
4 corn tortillas, halved & cut into 1/4” strips
1 bunch of radishes, sliced thin
2 avocados, diced
2 cara cara oranges, peeled, trimmed, & diced
2 shallots, minced
4 tablespoons of rice vinegar
4 teaspoons of chili paste (more or less for desired level of heat)
2 tablespoons of honey
4 oz of cotija cheese, cumbled
Steps
Preheat oven to 450 degrees.
Cook farro according to package directions. Once it’s cooked, drain and drizzle with olive oil, then cover to keep warm.
Toss sweet potato cubes and broccoli florets with chili paste, olive oil, salt and pepper. Roast on single layer foil lined sheet pan for 20-22 minutes or until for tender.
Toss tortilla strips with olive oil, season with salt & pepper. Place on foil lined sheet pan in a single layer. Toast in the oven for 5 to 7 minutes.
Toss radishes, shallot, honey, 2 tablespoons of vinegar, salt and pepper. Let sit for at least 10 minutes.
Place diced avocado in a small bowl, cover with 2 tablespoons of vinegar, drizzle olive oil, season with salt and pepper.
Combine oranges, marinated radishes (including liquid), cooked farro, and roasted vegetables. Season with salt and pepper.
Serve veggie mixture topped with tortillas strips, avocado, and cheese. Enjoy!
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