Vegan
Farro with Sweet Potatoes, Brussels Sprouts, and Pomegranate Seeds
Ingredients
- 3 sweet potatoes, peeled and cubed
- 5 Tbsp olive oil, divided
- ½ tsp ground cumin
- 1½ tsp kosher salt, divided
- ½ tsp pepper
- 1 lb Brussels sprouts, quartered
- 2 cups semi-pearled farro (or use barley)
- 1 cup pomegranate seeds (arils)
- 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Toss potatoes with 2 Tbsp oil, cumin, ½ tsp salt, and pepper on a baking sheet. Toss Brussels sprouts with 1 Tbsp oil on a second baking sheet.
- Bake potatoes and sprouts at the same time 20 to 25 minutes or until tender.
- Meanwhile, place farro and 1 tsp salt in a saucepan; add water to cover by 1½ inches. Bring to a boil; reduce heat, and simmer 12 to 15 minutes or until tender and water is mostly absorbed.
- Drain and place farro in a bowl. Add potatoes, Brussels sprouts, and pomegranate seeds. Drizzle with 2 Tbsp oil and lemon juice; toss gently.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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