Wheatberry & Farro Salad with Sweet Potatoes, Mushrooms & Mint
Taylor Choy, GCM Program Coordinator
Yield: 3-4 servings
When cooking with pantry staples, I like to cook a large amount of grains ahead of time to use throughout the week. It’s easy to cook up any protein or vegetables and put them on top of the grains for an easy meal. Don’t forget to add citrus or vinegar to brighten up the dish.
- 2 sweet potatoes, cut into ½ inch chunks
- Grapeseed or canola oil
- Salt and pepper
- 2 tbsp butter
- ½ lb mushrooms, cut into ½ inch chunks
- 2 shallots or 1 small onion, diced (optional)
- 1 cup of cooked wheatberries, farro, barley or rice, or a mix of all of these
- ½ lime, juiced
- 1 handful mint leaves, roughly chopped
- ⅓ cup peanuts, sunflower seeds or pumpkin seeds
- Handful of microgreens
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper or silicon baking mat. Toss sweet potatoes with oil, just enough to cover the potatoes, and season with salt and pepper. Bake potatoes for 30-40 minutes.
- While the potatoes are baking, melt butter in a skillet over medium heat and spread the mushrooms evenly. Cook for 10-15 minutes and do not stir. If you’re using shallots or onions, add them in half way through the cooking time. Season with salt and pepper.
- Add in the roasted sweet potatoes, grains, mint, lime juice, peanuts, and salt and pepper into the skillet. Top with microgreens and serve!