1 medium sweet potato, halved lengthwise and cut into 12 wedges
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Red pepper flakes (optional)
Lemon tahini dressing
1/4 cup tahini
2 tablespoons lemon juice
3 tablespoons water
1 garlic clove, minced
1/2 teaspoon maple syrup
1/4 teaspoon sea salt
2 cups cooked farro or soft wheat berries (see tip below)
2 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt, plus more to taste
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
2 tablespoons chopped chives
Pinch of cayenne pepper
2 cups baby arugula
Freshly ground black pepper
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the sweet potato wedges on the baking sheet, drizzle with olive oil, and season with pinches of salt and a few grinds of black pepper. Toss to coat, then spread the wedges on the baking sheet with a little space between each one. Roast for 25 to 30 minutes, or until golden brown around the edges.
Make the farro: In a large bowl, toss the farro with the olive oil, salt, lemon juice, parsley, cilantro, chives, cayenne, arugula, and a few grinds of black pepper.
Arrange the farro salad on a platter and top with the roasted sweet potatoes. Drizzle with the tahini dressing. Serve with lemon wedges and red pepper flakes, if desired.
For farro: 1 cup dry + pot of water. Bring to a boil. Reduce the heat and simmer, uncovered, 25 to 40 minutes for farro and soft wheat berries, 45 to 60 minutes for hard wheat berries, or until tender. Add more water if necessary. Drain excess water.
Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.