Ingredients
- 4 cups water
- 3 tsp salt
- 2 cups farro, rinsed
- 6-8 small sweet potatoes
- 1/4 cup Evoo
- 3 tablespoons salted butter
Yogurt tahini
- 1/2 cup full fat Greek yogurt
- 1/2 cup Tahini
- 1/2 lemon juiced
- 1/2 cup cold water
- 1 small garlic clove
- 1/2 tsp Salt
• Drizzle of silan (date syrup) can sub maple syrup
Directions
1. Bring 4 cups of water to boil with 2 tsp kosher salt. Once boiling add in the farro and cook until al dente around 20 minutes. Once it is cooked but still has a bit of a bite, strain and place on a sheet tray to cool. Keep to the side or make in advance and keep in the fridge until use.2. Preheat the oven to 500 degrees F. Place the washed sweet potatoes on the sheet tray and drizzle over 1/4 cup of evoo sprinkle over 1 tsp of kosher salt, rub all over and place in the oven for 40 minutes until soft on the inside and some caramelization happens on the outside.
3. Place 3 tablespoons of butter in a pan and add in the farro. Sauté until fluffed and warm and check for seasoning. Place the buttery farro on the bottom of a plate and top with the roasted sweet potatoes. Slice In half and drizzle with the yogurt tahini, silan, toasted sesame seeds and flaky sea salt. Enjoy.