Preheat oven to 425F. On 2 rimmed baking sheets, drizzle sweet potatoes and garlic with 3 tablespoons oil. Season with salt and peper. Toss to combine, then spread in a single layer. Roast sweet potatoes, flipping once, until tender and caramelixed, about 30 minutes. Meanwhile, place farro in a medium saucepan, and cover with 4 inches of water. Bring to a boil; reduce heat and simmer until tender, 30 to 35 minutes. Drain and immediately toss with remaining 2 tablespoons oil in a bowl. Season with salt, and let cool slightly.
Remove garlic cloves from skins, and use a mortar and pestle (or a fork) to mash with lemon zest and juice. Add to farro along with sweet potatoes, dill, and spourts, and toss to combine. Season with salt and pepper. Garnsih with more sprouts before serving.
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 129.4mg||4 %|
|Potassium 953.5mg||25 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 65.6g|
|Protein 10.1g||14 %|
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Calories per serving: 377
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