Farro with Roasted Sweet Potatoes & Chickpeas

This dish was inspired by one that I had in Santa Barbara a few years ago. It’s not really a ‘salad’, but more of a one-bowl meal. I love the combination of flavors, colors, and textures. It’s easily customizable too! I typically made it with butternut squash, but when I couldn’t find them on my grocery trip I used sweet potatoes instead. They are equally delicious!

The sweet potatoes get spiced with healing turmeric and cayenne, and are roasted until they are just starting to brown. I love that this brings out the sweetness of the potatoes. They are a great balance to the peppery arugula and sweet pomegranate seeds. The farro adds a nutty chew, and is a healthy whole grain.

You could absolutely substitute arugula for spinach or mixed greens – whatever you have on hand. Also, you can omit the cheese if vegan, or substitute for a vegan cheese. I love the contrasting textures of the almonds, pomegranate seeds, farro, and chickpeas. The lemon dressing really pulls everything together. Hope you enjoy it!

Farro with Roasted Sweet Potatoes and Chickpeas

Farro with Roasted Sweet Potatoes and Chickpeas

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Spiced roasted sweet potatoes with chickpeas and farro. Great as a hearty side dish or meal!


  • 2-3 medium sweet potatoes, peeled and diced (can substitute butternut squash)
  • 1/2 cup uncooked farro
  • 1 15-oz. can chickpeas, drained and rinsed
  • 3-4 cups arugula, chopped
  • 1/4 cup almonds, sliced or chopped
  • 1/2 cup pomegranate seeds
  • 1/2 cup cotija cheese (or other crumbly cheese such as feta)
  • 1 Tbsp. avocado oil
  • 1/4 tsp. turmeric
  • 1/4 tsp. cayenne (or to taste)
  • Salt and pepper
  • 1/3 cup olive oil
  • juice of one lemon (~1/4 cup)
  • 1/2 tsp. dijon mustard
  • 1 garlic clove, minced
  • 1/8 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. dried minced thyme


  1. Preheat oven to 400° F.
  2. Meanwhile, prepare farro according to directions and set aside.
  3. Toss the sweet potatoes with the avocado oil, salt and pepper, turmeric, and cayenne. Place on a baking sheet lined with parchment paper.
  4. Roast sweet potatoes for about 45 minutes, or until they start to brown.
  5. Add the arugula, chickpeas, almonds, pomegranate seeds, and cotija to a large bowl.
  6. Add the dressing ingredients to a small bowl and whisk to combine.
  7. When sweet potatoes are done roasting, let cool a bit before adding to the large bowl.
  8. Mix everything together and add the dressing - stir to combine.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 11mgSodium: 652mgCarbohydrates: 52gFiber: 11gSugar: 12gProtein: 15g

Nutritional information is an estimate and may vary per preparation.

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