Roasted Sweet Potato & Farro Tacos

Preparation 15 mins Cook Time 20 mins Serves 6     adjust servings



  • 1 large sweet potato, diced
  • 2 teaspoons olive oil
  • 1 1/2 cups cooked farro (about 1/2 cup uncooked)
  • 1 1/2 tablespoons DIY Taco Seasoning or per-packaged taco seasoning
  • corn tortillas
  • sliced jalapeños
  • avocado slices
  • sliced red onions
  • Fire-Roasted Corn Pico Style Salsa
  • Spicy Cilantro Sauce
  • cilantro leaves
  • lime wedges


Preheat oven to 400 degrees,

Place sweet potatoes on a shallow baking pan, drizzle with 2 to 3 teaspoons olive oil, sprinkle cubes with ½ tablespoon of the taco seasoning, toss to coat.

Arrange the cubes in a single layer on the baking sheet. Bake for 20-25 minutes until fork tender. Remove from oven and set aside.

While sweet potatoes are in the oven, sauté farro in a skillet over medium heat with the remainder of taco seasoning and 1 tablespoon of water, add more as needed to prevent from sticking. Sauté until well coated with seasoning and heated throughout. (about 2 to 3 minutes).

Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side.

Assemble Tacos

Fill tortillas with farro and 3 to 4 cubes of sweet potatoes.

Top with desired toppings, salsa and sauce.

Garnish with cilantro leaves and serve tacos with a wedge of lime.


Recipe Notes


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