Maple-Harissa Sweet Potatoes

with farro and goat cheese

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

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A note about serious food allergies

In Your Box (serves 2)

  • Info
    ¾ cup Semi-Pearled Farro
  • 14 oz. Sweet Potato
  • Info
    ½ oz. Sliced Almonds
  • ¼ oz. Parsley
  • 1 Lime
  • 0.96 fl. oz. Pure Maple Syrup
  • 1 fl. oz. Harissa Sauce
  • Info
    1 oz. Goat Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Farro

    Cook the Farro

    Add farro to boiling water. Return to a boil, cover, then reduce to a simmer. Simmer until tender, 19-21 minutes. Drain any remaining water from cooked farro and set aside. While farro cooks, roast sweet potato.

  • Step 2 - Roast the Sweet Potato and Almonds

    Roast the Sweet Potato and Almonds

    Slice sweet potato into ½" thick wedges. Halve wedges. Place sweet potato on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Massage oil into potatoes. Spread into a single layer and roast in hot oven until tender, 15-18 minutes. Carefully, move cooked potatoes over and place almonds in empty space. Roast 2-4 minutes. While sweet potato roasts, prepare ingredients.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Mince parsley, stems and leaves. Zest and halve lime. Quarter one half and juice remaining half.

  • Step 4 - Finish the Farro

    Finish the Farro

    To cooked farro, stir in 1 Tbsp. olive oil, 1 Tbsp. lime juice, 1 tsp. lime zest, roasted almonds, ¼ tsp. salt, and a pinch of pepper.

  • Step 5 - Finish the Dish

    Finish the Dish

    Add maple syrup and harissa to a medium non-stick pan and place over medium heat. Bring to a boil. Add sweet potatoes and remove from burner. Toss to coat. Plate dish as pictured on front of card, garnishing with goat cheese and parsley. Bon appétit!