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Vegan Farro and Sweet Potato Salad with Tahini-Sumac Vinaigrette

Vegan Farro and Sweet Potato Salad with Tahini-Sumac Vinaigrette
  • Category


  • Cusine



2 medium sized orange-flesh sweet potatoes, cut into 1/2 inch dice 

1 T olive oil

1 tsp. dried thyme

salt and fresh ground pepper, for seasoning sweet potatoes

2 cups farro

4 cups hot vegetable stock

1 cup thinly sliced green onion

1/2 cup toasted pine nuts

1 T Spanish Sherry Vinegar

1 T Tahini

1 tsp. Spike Seasoning 

2 tsp. brown sugar, Granulated Stevia, or sweetener of your choice

2 tsp powdered Sumac

1/4 cup extra virgin olive oil


Preheat oven to 400F/200C. Peel sweet potatoes and cut them into half inch dice. Toss sweet potatoes with 1 T olive oil and thyme and season with salt and pepper to taste. Spread sweet potatoes out in a single layer on a large baking sheet Roast sweet potatoes, turning a few times, until they are softened and slightly browned, about 40 minutes. While sweet potatoes roast, heat the vegetable stock in microwave . Heat the Farro in a dry pan, stirring, until it has a toasted smell, about 2-3 minutes. Add the hot stock, bring to a boil, then reduce heat and simmer covered until the Farro is softened but still slightly chewy, about 35 minutes. Pour the Farro into a colander to drain any excess stock that has not been absorbed and let it cool. Mix together the sherry vinegar, Tahini, Spike Seasoning , sweetener of your choice, and Ground Sumac together and then whisk in the olive oil to make the dressing. When the sweet potatoes are done, toss them with 2 tablespoons of dressing in a bowl that’s big enough to hold all the salad ingredients. When Farro is fairly cool, gently mix together the sweet potatoes, Farro, and sliced green onions with the rest of the dressing. Toast the pine nuts in a dry pan just until they are barely starting to brown and toss them into the salad Serve warm or at room temperature.