Roasted Sweet Potato and Farro Bowl with Marinated Cranberries and Salsa Verde Pepitas

This hearty grain bowl combines nutty farro with sweet roasted vegetables, tangy marinated cranberries and a bright lemon dressing. The chewy texture of farro pairs perfectly with the tender sweet potatoes and onions, while the watercress adds a fresh peppery bite.

Topped with salty Parmesan and crunchy salsa verde sunflower pepitas, this bowl is a satisfying meal that’s packed with flavor and texture. It’s perfect for a wholesome lunch or dinner.

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Ingredients

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce B&W WatercressView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Salsa Verde Sunflower PepitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Lightly oil a baking sheet and place it on the top rack. In a medium pot, combine the farro, veggie stock concentrate and 3½ cups of water. Bring to a boil, then reduce heat and simmer until the farro is tender, about 25-30 minutes. If there is excess liquid, drain it off. If the liquid evaporates before the farro is done, add a splash of water.
2. While the farro cooks, wash and dry all produce. Halve, peel and cut the onion into 1-inch-thick wedges. Dice the sweet potatoes into ½-inch pieces. In a large bowl, toss the onion and sweet potatoes with a drizzle of vegetable oil, chili powder, salt and pepper. Spread the vegetables evenly on the prepared baking sheet. Roast until browned and tender, 20-25 minutes.
3. Zest the lemon and then quarter it. In a small bowl, combine the juice from 2 lemon wedges and 1 teaspoon of sugar. Stir in the dried cranberries. Let them marinate for at least 15 minutes, stirring occasionally.
4. After the cranberries have marinated, transfer the lemon juice mixture (leaving the cranberries in the small bowl) to a second large bowl. Whisk in 1 tablespoon of olive oil. Season with salt and pepper to taste.
5. Stir 2 tablespoons of butter, half of the roasted vegetables and half of the dressing into the pot with the cooked farro. Season with salt and pepper. In the bowl with the remaining dressing, add the watercress, marinated cranberries and the remaining roasted vegetables. Toss to coat and season with salt and pepper.
6. Divide the farro mixture between serving bowls. Top with the watercress salad. Sprinkle with Parmesan cheese, salsa verde sunflower pepitas and lemon zest to taste. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or brown rice. Adjust cooking times accordingly.

How do I store leftovers?

Store the farro mixture and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the farro before adding the salad.

Can I make this recipe vegan?

Yes, omit the Parmesan cheese and use a vegan butter substitute or additional olive oil.