Turkey Farro Bowl

Ingredients

1 large sweet potato
2 tbsp olive oil
2 tbsp chopped fresh thyme
2 tsp minced garlic
Pinch of salt and black pepper
3 cups cooked farro
1 corn
3 cups arugula
1/2 cup crumbled Feta
Turkey slices as desired
1/2 cup sour cream
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp minced garlic
2 tbsp chopped fresh basil
Salt and black pepper

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with foil.

Peel and dice the sweet potato, add to a bowl.

Add the olive oil, chopped thyme, garlic , salt and pepper and mix well. Transfer to your
prepared pan and roast in the oven for about 20 minutes.

Cook the farro per the directions on the package and set aside.
Peel the outer layers from the corn and roast directly over a gas flame until each side is evenly
charred.

Hold the corn so it’s standing tall and with a sharp knife, slice down the sides to release the
corn.

Make the dressing by whisking the sour cream, lemon juice, olive oil, garlic and chopped basil
together until it’s a runny consistency. Add a tbsp of water if it’s too thick.

In another bowl, combine the diced sweet potato, arugula, farro, corn and Feta with 2 tbsp of
the dressing.

Transfer to separate bowls and top with some sliced turkey. Garnish with more Feta and basil
dressing if desired.

Serves 2.