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Ancient Grain Bowl with Vegan Chorizo, Roasted Sweet Potatoes and Lemon-Brown Sugar Greens

Ancient grain trio bowl with smokey chorizo, tender roasted sweet potatoes and crisp greens with a light brown sugar, lemon-paprika vinaigrette. 
Difficulty: Easy
Time: 30-35 min
This dish is Vegan
Calories: 610 Fat: 12g Carbs: 36g Protein: 22g

Our ancient grain blend is made up of farro, quinoa, and barley – powerhouses of nutrition and deliciousness.  Smoky vegan chorizo combines perfectly with the toasty sweet potato, and the vinaigrette – made with bright lemon, sweet brown sugar, and smoked paprika – brings it all together perfectly.

Ingredients
Ancient grain blend
Smoked paprika
Brown Sugar
Sweet potato
Lemon
Mixed greens
Vegan chorizo

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Simmer To stew gently below or just at boiling point.
Roast To cook food with dry heat in an oven or over a fire.

What you need

Foil-lined baking sheet

Medium sauté pan

Small pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Remove top and bottom from sweet potato; peel, then dice into ¼” cubes. Zest lemon; cut in half, then juice. Remove chorizo from package.

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Step 2: COOK GRAINS

Place ancient grain mix, 1 ½ cups water, and a pinch of salt and pepper in small pot over medium heat. Bring to a boil; cover and reduce heat to simmer. Cook for 20-25 min until tender. While grains are cooking begin, roasting sweet potatoes (Step #3).

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Step 3: ROAST SWEET POTATOES

Place sweet potato on foil-lined baking sheet. Drizzle with 1 tsp. oil, and a pinch of salt and pepper. Roast for 15 min until golden and soft. Remove from oven and set aside. While sweet potato is baking, begin cooking chorizo (Step #4).

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Step 4: COOK CHORIZO

Heat 1 tsp. oil in medium sauté pan over medium heat; add chorizo and cook, breaking apart with wooden spoon or spatula for 6-8 min until fully heated through. Remove from heat and set aside. Chorizo is fully cooked, but the USDA recommends heating to an internal temperature of 140ºF.

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Step 5: TOSS SPINACH

Mix 4 Tbsp oil, 2 Tbsp. lemon juice, ½ Tbsp. lemon zest, smoked paprika, brown sugar, a pinch of salt and pepper in a small bowl. Mix until well incorporated to form a vinaigrette; add spinach and toss. Set aside.

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Step 6: PLATE YOUR DISH

Divide ancient grain mix between two bowls; add chorizo, roasted sweet potato and spinach. Enjoy!