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 nutty farro pairs perfectly with caramelized sweet potatoes and onions, while marinated cranberries add a pop of sweetness. A lemony dressing ties everything together and the salsa verde sunflower pepitas provide a crunchy, savory finish.

Perfect for a weeknight dinner or meal prep, this bowl is packed with texture and flavor. The combination of roasted veggies, peppery arugula and salty Parmesan makes every bite interesting. Plus, the marinated cranberries and zesty dressing keep it fresh and bright.

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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. 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 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. Meanwhile, wash and dry all produce. Halve, peel and slice 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 generous 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.
3. While the vegetables roast, zest the lemon and 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, stirring occasionally, for at least 15 minutes.
4. Once 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.
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 arugula, marinated cranberries and the rest of the roasted vegetables. Toss to coat. Season with salt and pepper.
6. Divide the farro mixture between 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 spelt, barley 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.

Is this recipe vegan?

This recipe contains Parmesan cheese and butter, so it is not vegan. To make it vegan, use plant-based butter and omit the Parmesan or use a vegan alternative.