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

This hearty grain bowl brings together chewy farro, sweet roasted vegetables and bright, tangy flavors for a satisfying meal. The farro is cooked until tender with a savory veggie stock, then tossed with butter and a lemony dressing. Roasted sweet potatoes and onions add a caramelized sweetness that pairs beautifully with the tart marinated cranberries.

A bed of peppery arugula, crunchy salsa verde sunflower pepitas and shaved Parmesan cheese complete the dish. Every bite offers a mix of textures and tastes-from the nutty farro to the creamy cheese and the pop of citrus. It’s a versatile bowl that works for lunch or dinner and can be customized with your favorite seasonal vegetables.

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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 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. Place a lightly oiled baking sheet on the top rack and preheat the oven to 425°F. In a medium pot, combine the farro, veggie stock concentrate and 3½ cups water. Bring to a boil, then reduce heat and simmer until the farro is tender, 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. Meanwhile, wash and dry all produce. Halve, peel and cut the yellow 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. While the vegetables roast, zest the lemon and quarter it. In a small bowl, combine 1 teaspoon sugar and the juice from 2 lemon wedges. Stir in the dried cranberries. Let them marinate, stirring occasionally, for at least 15 minutes.
4. Once the cranberries are marinated, pour the lemon juice marinade into a second large bowl (leave the cranberries in the small bowl). Whisk 1 tablespoon olive oil into the bowl with the marinade. Season with salt and pepper to taste.
5. Stir 2 tablespoons 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 the remaining roasted vegetables. Toss to coat. Season with salt and pepper.
6. Divide the farro mixture between serving bowls. Top with the arugula salad. Sprinkle with Parmesan cheese, salsa verde sunflower pepitas and as much lemon zest as you like. 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 according to the grain’s instructions.

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 and vegetables, then add fresh arugula and toppings.

Can I make this recipe vegan?

Yes, omit the Parmesan cheese and use a plant-based butter or oil instead of butter. The dish will still be delicious.