roasted sweet potato and farro salad

Preheat your oven to 450 degrees.You will roast the sweet potatoes and cook the farro at the same time, so let's begin by prepping the sweet potatoes. Using a brush, scrub the sweet potatoes and then cut them into 1-inch pieces.Arrange the sweet potatoes onto a rimmed baking sheet lined with parchment paper (if you have a lot of sweet potatoes, then you can use 2 baking sheets) drizzle roughly 2 tablespoons of olive oil, (you can also use melted unrefined coconut oil instead of olive oil to roast the sweet potatoes) some coarse sea salt and freshly ground pepper over the sweet potatoes, and toss to combine. Spread the potatoes in a single layer. Make sure you don't crowd the sweet potatoes as they will steam rather than caramelize.Add the 3 unpeeled garlic cloves to the baking sheet/sheets.Pop them in the oven and roast the potatoes, flipping once about halfway, until tender and caramelized, about 20-30 minutes.Meanwhile, put the 1 cup farro into a medium sauce pan and cover the farro with 4 inches of water. Bring to a boil, reduce the heat to low or simmer, and cook uncovered until tender, about 25 to 35 minutes.I would test the farro at 25 minutes to see where it's at. You want it to be chewy and a bit tender, but not mushy.Drain the farro and put it into a large bowl. Add in 2 tablespoons extra-virgin olive oil and toss to combine.When cool enough to handle, remove the soft inner part of the garlic from the peels and put it into a small bowl. Add the lemon zest and lemon juice to the garlic, and mash them together.Add the sweet potatoes, garlic and lemon mixture, dill and arugula sprouts to the farro.Stir gently to combine.Season to taste with sea salt and pepper, and garnish with sprouts.Serve this salad up as a main meatless entrée or as a side to your favorite chicken or meat dish.