Farro Salad with Sweet Potatoes, Feta, and Pomegranate

You guys! I officially have a new meal obsession: grain bowls. Yes, this sounds like a hippie dippy fad that is part of some misguided, new wave, vegan new year's resolution but...it's not. It's just purely delicious. I promise. I can't get enough of this meal right now, and have made it three times this month already. Don't worry, I have been balancing out this healthiness with lots of oatmeal cookies and even a pumpkin cheesecake (recipe coming soon).

The concept of grain bowls is simple: (1) start with a grain of your choice such as farro, quinoa, brown rice, or Israeli cous cous. (2) Add the green of your choice such as spinach, kale, or arugula. (3) Go to town and add toppings such as baked sweet potato, baked acorn squash, avocado, grilled chicken, feta cheese, pomegranate seeds, or nuts. Dress with a simple olive oil and balsamic dressing, or a more creative dressing if you like.

My personal favorite right now is the combo below:

Ingredients:
Farro (little blue bag from Trader Joe's)
Spinach
Baked sweet potato slices
Avocado
Feta cheese
Pomegranate seeds
Grilled chicken (optional)
Olive oil and balsamic vinegar dressing

Directions:
Preheat the oven to 400 degrees. Peel and slice the sweet potato (acorn squash is great too) and toss with a bit of olive oil and salt & pepper. Bake for 25-30 minutes or until nice and soft. Cook the farro according to the package directions. Add everything to a big bowl, and enjoy!