black bean, corn, sweet potato & farro bowl (with creamy avocado yogurt sauce)

Ingredients

For the Black Bean, Corn, Sweet Potato Farro Bowl:
• 8 ounces of farro, cooked according to instructions
• 1 cup of corn (I used frozen yellow corn that I heated)
• 1 cup of black beans (I used canned, low sodium or no salt added, drained)
• 1 medium sweet potato, peeled
• 2 tablespoons of olive oil
For the Avocado Yogurt Sauce:
• 1 medium avocado
• 1/3 cup plain, non-fat greek yogurt
• Optional: reduced fat shredded mexican blend cheese, cilantro, hot sauce

Instructions

For the Black Bean, Corn, Sweet Potato Farro Bowl:
1. Preheat oven to 425 and line a baking sheet with tin foil
2. Dice sweet potatoes and move to baking sheet lined with foil
3. Coat sweet potatoes with olive oil and roast for about 20-30 minutes, flipping halfway through
4. Meanwhile, cook farro according to package instructions
5. Heat corn and black beans then combine with cooked farro
6. Toss in roasted sweet potatoes
For the Avocado Yogurt Sauce:
7. In a food processor, process greek yogurt and avocado together until smooth
8. Drizzle or dollop over the bowl of farro
9. Top the rest of the bowl with optional ingredients