Moogarita Berry Grain Bowl with Chili Lime Yogurt Drizzle

Moogarita Berry Grain Bowl with Chili Lime Yogurt Drizzle

This bright, bowl-forward lunch combines nutty farro, crisp seasonal greens, roasted sweet potato cubes, toasted almonds and a bold spoonful of Triple Berry Moogarita Jam for a sweet heat pop. A cool chili lime yogurt ties everything together for a satisfying contrast of textures and flavors. Easy to assemble and great for meal prep.

Ingredients

• 1 cup dry farro, rinsed
• 2 1/2 cups low sodium vegetable broth or water
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes (about 3 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 4 cups mixed salad greens (baby spinach, arugula, or mixed lettuces)
• 1 cup halved cherry tomatoes
• 1/2 small red onion, thinly sliced
• 1/3 cup toasted sliced almonds
• 1 ripe avocado, sliced
• 1/4 cup crumbled queso fresco or feta (optional)
• 2 tablespoons chopped fresh cilantro or mint for garnish
• 3 tablespoons Triple Berry Moogarita Jam (see creative use below)

Chili Lime Yogurt Drizzle

• 1 cup plain Greek yogurt
• 1 tablespoon lime juice plus zest from 1 lime
• 1 teaspoon honey
• 1 small garlic clove, finely grated
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle powder or smoked paprika
• Salt and pepper to taste

Instructions

1. Cook the farro: In a medium saucepan bring the rinsed farro and vegetable broth to a boil. Reduce heat to a simmer, cover and cook until tender but chewy, about 20 to 25 minutes. Drain any excess liquid and fluff with a fork. Season with a pinch of salt while warm.
2. Roast the sweet potatoes: Preheat oven to 425 F. Toss sweet potato cubes with olive oil, smoked paprika, 1/4 teaspoon salt and a few grinds of black pepper. Spread on a baking sheet in a single layer and roast 20 to 25 minutes, turning once, until golden and tender. Remove from oven and let cool slightly.
3. Make the chili lime yogurt drizzle: In a small bowl whisk together Greek yogurt, lime juice and zest, honey, grated garlic, cumin and chipotle powder. Season to taste with salt and pepper. If the dressing is very thick, thin with 1 to 2 teaspoons of water until pourable.
4. Prepare the Moogarita jam vinaigrette (creative use of the product): In a small bowl whisk 3 tablespoons Triple Berry Moogarita Jam with 1 tablespoon extra virgin olive oil, 1 teaspoon lime juice and a pinch of kosher salt until smooth and slightly loose. This bright jam vinaigrette lends tangy berry, lime and smoky chili notes to the bowl.
5. Assemble the grain bowls: Divide warm farro among four bowls. Arrange roasted sweet potato, mixed greens, cherry tomatoes, red onion, avocado slices and toasted almonds in sections on top of the farro. Spoon a small dollop (about 3/4 teaspoon) of the Triple Berry Moogarita Jam vinaigrette over each avocado section and gently spread a little across the sweet potato for an accent of flavor. Drizzle each bowl with 2 to 3 tablespoons of the chili lime yogurt.
6. Finish and serve: Sprinkle crumbled queso fresco if using, and garnish with chopped cilantro or mint. Serve immediately while the farro and potatoes are warm, or refrigerate components separately and assemble within 24 hours for meal prep.

Notes

• Triple Berry Moogarita Jam is used both as a vinaigrette and as small flavor accents in the bowl. A little goes a long way—its lime, tequila and chili notes lift the roasted sweet potato and avocado beautifully.
• Swap farro for quinoa, brown rice or barley for gluten free options if needed.
• To make this vegan, use a dairy free yogurt for the drizzle and omit the cheese.
• Leftovers keep well refrigerated for up to 3 days if stored separately or with dressing on the side.