–1 cup farro
–2 large sweet potatoes, scrubbed and cut into bite-sized pieces (skin on)
–3 cloves garlic, unpeeled
–2 tablespoons coconut oil, melted
–Pepper and himalayan pink salt to taste
–Zest and juice of one lime, plus juice of additional lime
–1/2 cup dried cranberries
–2 tablespoons of cashew cheese (or feta, if you want some dairy)
–1 cup radish microgreens (or similar)
Preheat oven to 425˚F.
Cook farro according to package instructions. Drain, and set aside to cool.
Liquify your coconut oil by zapping it in the microwave for 20 seconds or sticking it in the pre-heating oven for a bit. Dress sweet potatoes and unpeeled garlic cloves with the coconut oil and salt and pepper and spread in a single layer on a baking sheet. Bake for 30 minutes, flipping once, until the bits are tender and caramelized. Remove from oven and let cool.
Peel the roasted garlic cloves and mash them in a bowl together with the lime juice and zest. Add this mixture, the sweet potatoes, cranberries, and most of the microgreens to the farro and mix thoroughly. Garnish each serving with microgreens and a sprinkle of cheese.