Tahini & Date Sweet potato with Buttery Farro
Quick-cook farro with kosher salt, then chill and use as needed—perfect for salads or as a side dish.
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Cooking tools:
- Stove
- Pot
- Measuring cup
- Measuring spoon
- Colander
- Baking sheet
- Refrigerator
Ingredients
- 4 cups water
- 3 tsp salt
- 2 cups farro, rinsed
- 6-8 small sweet potatoes
- 1/4 cup Evoo
- 3 tablespoons salted butter
- 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
- Finish with toasted sesame seeds
- Drizzle of silan (date syrup) can sub maple syrup
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