Roasted Sweet Potato with Creamy Farro, Garlicky Kale and Red Pepper Walnut Sauce
A comforting plant-forward main course: roasted sweet potatoes served over creamy farro with sautéed mushrooms, garlicky kale, and a silky red pepper walnut sauce. Satisfying, flavorful, and fully dairy-free.
Ingredients
- 4 approx. 800 g medium sweet potatoes (lavados and dry)
- 5 75 ml olive oil (divided)
- 8 8 g sea salt (or to taste)
- 3 3 g black pepper (freshly ground)
- 220 220 g pearled farro (enjuagado)
- 720 720 ml vegetable broth (low sodium if possible)
- 1 60 g shallot (chopped fina)
- 4 20 g garlic (3 cloves chopped and 1 clove for the sauce)
- 250 250 g cremini mushrooms (thinly sliced)
- 160 160 g kale (without stalks duros and troceado)
- 180 180 g roasted piquillo peppers (escurridos)
- 60 60 g walnuts (lightly tostadas)
- 15 15 ml sherry vinegar
- 2 2 g smoked paprika
- 1 1 g ground cumin
- 60 60 ml hot water (for ajustar the sauce)
- 10 10 g fresh parsley (chopped for terminar)
- 2 2 g lemon zest (optional, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the sweet potatoes on a baking tray, pierce them several times with a fork, and rub them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 40 to 45 minutes, until very tender when pierced.
- 2
While the sweet potatoes roast, place the farro, vegetable broth, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, partially cover, and simmer for 25 to 30 minutes, until the farro is tender and still slightly loose.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and 2 minced garlic cloves. Cook for 2 minutes, stirring, until fragrant.
- 4
Add the cremini mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 6 to 8 minutes until the mushrooms are browned and have released their moisture. Transfer the mushrooms to a plate.
- 5
In the same skillet, add 1 tablespoon olive oil and the kale. Cook for 2 minutes until it starts to wilt. Stir in 1 minced garlic clove, a pinch of salt, and cook 2 to 3 minutes more, until the kale is tender but still vibrant. Set aside.
- 6
For the sauce, place the piquillo peppers, walnuts, remaining garlic clove, sherry vinegar, smoked paprika, cumin, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and hot water in a blender or mixing cup. Blend until smooth and creamy.
- 7
When the farro is ready, uncover it if too much liquid remains and cook 1 to 2 minutes more. Fold in the sautéed mushrooms and stir to create a creamy texture.
- 8
Split each roasted sweet potato lengthwise and gently press to open the flesh. Spoon the creamy farro onto shallow bowls or plates, place a sweet potato on top or alongside, add the garlicky kale, and finish with the red pepper walnut sauce.
- 9
Sprinkle with fresh parsley and lemon zest. Serve hot.
Chef tips
For an even creamier farro texture, stir it vigorously during the final minute of cooking. The sauce also works as a dip and can be made a few hours ahead.
Substitutions
You can replace the kale with spinach or Swiss chard. If piquillo peppers are unavailable, use roasted red peppers. For a gluten-free version, swap the farro for short-grain brown rice or quinoa, adjusting liquid and cooking time.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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