Stuffed Sweet Potatoes with Mushrooms & Farro
Mushroom and Farro stuffed sweet potatoes are a hearty Autumnal main dish. Topped with fresh arugula, diced red cabbage and drizzled with rosemary balsamic dressing, it's a perfect contrast of delicious Fall flavours!
Servings 4 servings
Calories 626kcal
Ingredients
- 2 medium sweet potatoes
- 1 cup uncooked organic Farro look for semi-pearled, as opposed to whole Farro*
- 2 cups vegetables broth
- 1 tablespoon olive oil
- 1 small onion diced
- 4 cloves garlic chopped
- 10 crimini mushroom diced
- 2 tablespoon filtered water
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- sea salt
- fresh ground pepper
- 1 cup fresh arugula
- ½ cup diced red cabbage
For the Rosemary Balsamic Dressing:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove
- 1 tablespoon fresh rosemary or ¼ teaspoon dried
- 3 tablespoon filtered water
- ¼ teaspoon sea salt
- ⅛ fresh black pepper
Instructions
- Prepare the rosemary balsamic dressing: Add all the ingredients to a high powered blender and blend on high for 30 seconds, or until fully emulsified (it should have a creamy texture). Set aside.
- Cook the Farro: Rinse and drain the Farro in a fine mesh sieve. Place in a medium saucepan, add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 40 minutes, or until the majority of the broth is absorbed. Drain off any excess liquid. Set aside.
- While the Farro is cooking, bake the sweet potatoes: preheat the oven to 400' F. Wash & scrub the sweet potatoes, then cut in half lengthwise. Place the sweet potatoes flesh side down on a parchment lined baking sheet and bake for 45-50 minutes.
- Meanwhile, in large frying pan heat the olive oil over medium-high. Add the diced onion and garlic and cook until the onions are translucent and start to brown (about 5-7 minutes). Reduce the heat to medium and add in the diced mushrooms, cumin, coriander and 2 tablespoon of water and cook, stirring often, until the mushroom are softened and release their water (about 15-20 minutes). Add the cooked/drained Farro and heat, stirring occasionally, over medium for 5-10 minutes to blend the flavours together.
- Remove the cooked sweet potatoes from the oven and let cool 10 minutes. Carefully turn over the sweet potatoes and cut the flesh in half lengthwise to create an opening for the filling. Fluff the sweet potatoes with a fork. Try not to break the skin and use caution as they will be quite hot.
- Plate each sweet potatoe, then top with fresh arugula, a good portion of the mushroom Farro stuffing, a sprinkling of finely chopped red cabbage and a several tablespoons of rosemary balsamic dressing.
Notes
*most commercially available Farro is "pearled" or "semi- pearled" which means it has most or all of the bran and germ removed. I use semi-pearled Farro to keep more of their nutrition.
Note that Farro is a relative of wheat and contains gluten. You can cook the Farro and make the rosemary balsamic dressing ahead of time; be sure to store in the fridge for up to 3 days in a airtight container.
Nutrition
Calories: 626kcal | Carbohydrates: 76g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Sodium: 770mg | Potassium: 896mg | Fiber: 13g | Sugar: 11g | Vitamin A: 16589IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 3mg