Stuffed Sweet Potatoes with Farro and Mushrooms

Why You’ll Love This Recipe

This recipe blends comfort and nutrition in one beautiful dish. The sweet potatoes provide natural sweetness and a creamy base, farro adds a chewy and protein-rich grain, mushrooms bring umami depth, and arugula and cabbage give a refreshing crunch. The rosemary balsamic dressing ties it all together with a tangy, herby finish. It’s vegetarian-friendly, filling, and packed with texture, making it a great option for both weeknight dinners and meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium sweet potatoes
• 1 cup uncooked organic farro (semi-pearled preferred)
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 4 cloves garlic, chopped
• 10 crimini mushrooms, diced
• 2 tablespoons filtered water
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 1 cup fresh arugula
• 1/2 cup diced red cabbage

For the Rosemary Balsamic Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove
• 1 tablespoon fresh rosemary (or 1/4 teaspoon dried)
• 3 tablespoons filtered water
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh black pepper

Directions

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for 45–50 minutes until tender.
2. Meanwhile, cook the farro: bring vegetable broth to a boil, add the farro, reduce to a simmer, and cook uncovered for 20–25 minutes until chewy but tender. Drain any excess liquid.
3. In a large skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and mushrooms, cooking until mushrooms release their liquid and become golden, about 6–7 minutes.
4. Stir in cumin, coriander, water, salt, and pepper. Add the cooked farro, tossing to combine. Remove from heat and stir in arugula and red cabbage.
5. Prepare the rosemary balsamic dressing by blending olive oil, balsamic vinegar, Dijon mustard, garlic, rosemary, water, salt, and pepper until smooth.
6. Slice the roasted sweet potatoes lengthwise and gently mash the insides with a fork. Fill each with the farro and mushroom mixture.
7. Drizzle with the rosemary balsamic dressing before serving.

Servings and timing

This recipe serves 2 people.
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Swap farro for quinoa, brown rice, or barley for a gluten-free or different grain option.
• Add chickpeas or lentils for more protein.
• Use spinach or kale instead of arugula.
• Add roasted bell peppers or zucchini for extra vegetables.
• Top with crumbled feta or goat cheese for added creaminess.

Storage/Reheating

Store stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals. The dressing can be stored separately in a sealed jar in the refrigerator for up to 5 days and should be shaken before use.

FAQs

Do I need to peel the sweet potatoes?

No, the skin is edible and adds fiber. Just wash and scrub them well before roasting.

Can I make this vegan?

Yes, the recipe is naturally vegan as written.

Can I cook the sweet potatoes in the microwave?

Yes, pierce them with a fork and microwave for 8–10 minutes, turning halfway, until tender.

Can I make the dressing ahead of time?

Yes, it keeps for up to 5 days in the fridge and actually tastes better as the flavors meld.

Can I substitute the mushrooms?

Yes, use portobello or shiitake mushrooms for a different depth of flavor.

How can I make it spicier?

Add chili flakes or a dash of cayenne to the farro mixture for heat.

What can I serve this with?

It’s filling on its own but pairs well with a simple green salad or roasted vegetables.

Is farro gluten-free?

No, farro contains gluten. Substitute quinoa or brown rice for a gluten-free version.

Can I freeze this dish?

Freezing is not recommended, as sweet potatoes and farro may become mushy after thawing.

How do I know when the sweet potatoes are done?

They should be easily pierced with a fork and feel soft all the way through.

Conclusion

Stuffed Sweet Potatoes with Farro and Mushrooms is a hearty, flavorful dish that combines sweet, savory, and tangy notes in every bite. With its nourishing mix of grains, vegetables, and a bold rosemary balsamic dressing, this recipe is perfect for a cozy dinner or a make-ahead meal. It’s a wholesome way to enjoy comfort food with a nutritious twist.

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