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Stuffed Sweet Potatoes with Farro and Mushrooms

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A hearty vegetarian dish featuring roasted sweet potatoes stuffed with nutty farro, savory mushrooms, fresh arugula, and red cabbage, finished with a fragrant rosemary balsamic dressing. Comforting, nutritious, and full of flavor.

Ingredients

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

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

Instructions

  1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place on a baking sheet, and roast for 45–50 minutes until tender.
  2. Cook the farro: bring vegetable broth to a boil, add 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 liquid and turn 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 dressing by blending olive oil, balsamic vinegar, Dijon mustard, garlic, rosemary, water, salt, and pepper until smooth.
  6. Slice roasted sweet potatoes lengthwise and gently mash insides with a fork. Fill each with the farro-mushroom mixture.
  7. Drizzle with rosemary balsamic dressing before serving.

Notes

Swap farro with quinoa, brown rice, or barley for a different grain option.

Add chickpeas or lentils for more protein.

Use spinach or kale instead of arugula.

Include roasted bell peppers or zucchini for added vegetables.

Top with crumbled feta or goat cheese for creaminess (optional).

The dressing keeps well for up to 5 days in the refrigerator.

Nutrition

Find it online: https://justsosavory.com/stuffed-sweet-potatoes-with-farro-and-mushrooms/