Winter Grain Bowls

1: Preheat your oven to 375°F.

2: In a small saucepan with a lid, add farro and veggie broth. Bring to a boil uncovered, then cover and reduce to a low simmer for 30 minutes.

3: In a small mixing bowl, combine coconut aminos, salt, paprika, garlic, and black pepper. Stir until evenly mixed.

4: Toss the sweet potatoes and carrots in the seasoning mixture until coated. Place on a small cookie sheet face down and bake for 30 minutes.

5: To make the bean dip, blend all bean dip ingredients in a high-powered blender until smooth and set aside.

6: In a mason jar, add dressing ingredients and shake until thoroughly mixed. Set aside.

7: After grains and veggies are finished, let them cool for 5 minutes.

8: Sauté chard with coconut aminos in a small sauté pan for 3-5 minutes until wilted.

9: Assemble your grain bowls with all components and enjoy!