Yield: 3-4 cups
Ingredients
1/2 cup each dry farro, bulgur, red quinoa, brown rice
4 cups water
1 cup fresh mint, chiffonade
Juice of 1 lime
Zest of 1 lime
1/4 cup extra virgin olive oil or avocado oil
1 large sweet potato, diced into 1/2″ cubes
1 medium size white onion, diced into 1/2″ cubes
1 leek, rinsed, cleaned, cut in half and 1/2″ sliced
1 ripe avocado, diced into 1/4″ cubes
1 clove garlic, peeled and minced
Kosher salt and fresh cracked black pepper to taste
Method
Pre-heat oven to 350 degrees
In a medium bowl, toss sweet potato, onion and leek in 2 tablespoons olive/avocado oil and a pinch of salt and pepper. Spread on a parchment lined baking sheet and bake until tender enough to pierce with a fork about 15-20 minutes.
Bring 4 cups of water to boil and add grains. Cover and simmer until al dente, approximately 15-20 minutes.
Chiffonade mint leaves. Zest and juice 1 lime. Combine in a medium size mixing bowl with remaining oil.
Remove grain from heat and let cool or place in refrigerator to cool.
Remove vegetables from stove and let cool.
Once both cool, add to mixing bowl and fold until combined. Add avocado, salt and pepper to taste.
Enjoy!
