Loaded Sweet Potato with Farro Watercress Salad

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I don’t know about you guys, but I am sick of eating in the dining hall. In the beginning of the year, the dining hall seemed decent and Houston still appeared full of possibilities, but now that I have experienced both for almost two semesters, I can definitively say that all of it is at best “meh”, and sometimes downright inedible. So to escape depressing dining hall meals, here is a simple, delicious, healthy meal that tastes like spring!

The tang of the feta cheese and the sweet-tart cherries work wonderfully against the earthy sweetness of the sweet potato and the peppery freshness of the watercress. You could sub in any dried fruit and leafy green you want, spinach would work well here as well.

Loaded Sweet Potato with Farro Watercress Salad

Ingredients:
1 sweet potato
1/4 cup farro or other whole grain
1 handful watercress or other leafy green
1 handful sugar snap peas, chopped
1 clove garlic, minced
1 tbsp dried tart cherries
1 tbps crumbled feta cheese
1 lemon
olive oil
1 tbsp pine nuts (optional)

Directions:
To prepare the sweet potato, pierce the potato several times all around to allow for steam to exit when you microwave it. Microwave for 5 minutes, and check for softness. If it is still a little hard in the center, continue to microwave at 30 second intervals until you get the desired softness.
On the stovetop, prepare whole grain according to package instructions. If using farro, fill a small pot with water, and once boiling, add the farro and a large pinch of salt. Boil covered for about 15 minutes, then drain.
While farro is boiling, saute garlic and sugar snap peas in 1 tsp olive oil, for about 3 minutes, then add watercress and let it wilt. Add salt to taste and take off the flame. Add sauteed vegetables, feta, cherries, and pinenuts to the cooked farro and mix together, adding salt if needed. Squeeze half of the lemon over the farro mixture and load up your sweet potato. Enjoy!

By Elena Crouch

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