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

This hearty bowl combines chewy farro with roasted sweet potatoes and onions, peppery arugula and sweet-tart marinated cranberries. A lemony dressing ties everything together, while nutty Parmesan and our signature Salsa Verde Sunflower Pepitas add the perfect finishing crunch.

Farro, an ancient whole grain, provides a satisfying texture and nutty flavor. Paired with colorful veggies and a bright dressing, this bowl is as nutritious as it is delicious. Ready in under an hour, it’s an ideal weeknight dinner that will leave you feeling energized.

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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

1.16 ounce Ocean Spray® Craisins® Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView 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 to heat.
2. 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; if the liquid evaporates before the farro is done, add a splash of water.
3. Meanwhile, prepare the vegetables: halve, peel and slice the onion into 1-inch 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. Carefully spread the vegetables onto the preheated baking sheet. Roast until browned and tender, 20-25 minutes.
4. While the vegetables roast, zest the lemon and quarter it. In a small bowl, combine the juice from 2 lemon wedges with 1 teaspoon of sugar. Stir in the dried cranberries and let them marinate for at least 15 minutes, stirring occasionally.
5. After the cranberries have marinated, transfer the lemon juice marinade to a second large bowl (leave the cranberries in the small bowl). Whisk in 1 tablespoon of olive oil. Season with salt and pepper to taste.
6. 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 arugula, marinated cranberries and remaining roasted vegetables. Toss to coat and season with salt and pepper.
7. Divide the farro mixture between serving bowls. Top with the arugula 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 serving and add fresh arugula.

Can I make this recipe vegan?

Absolutely! Omit the Parmesan cheese and use a vegan butter substitute or additional olive oil.