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

This vibrant grain bowl brings together chewy farro, sweet roasted vegetables and bright, tangy flavors for a satisfying meal. The nutty farro is cooked until tender, then tossed with butter and a lemony dressing. Roasted sweet potatoes and onion add warmth and depth, while marinated dried cranberries provide a sweet-tart pop. Peppery arugula, salty Parmesan and crunchy salsa verde sunflower pepitas finish the dish with texture and zest.

Perfect for a wholesome lunch or dinner, this bowl is as nourishing as it is delicious. The combination of roasted veggies, chewy grains and tangy cranberries creates a balanced, colorful plate that’s sure to become a favorite.

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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 water (6 cups for 4 servings). Bring to a boil, then reduce to a simmer and cook until farro is tender, 25-30 minutes. If there is excess liquid, drain it; 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 (zest 1 lemon; quarter both lemons for 4 servings). In a small bowl, combine the juice from 2 lemon wedges (4 wedges for 4 servings) and 1 teaspoon sugar (2 teaspoons for 4 servings). Stir in the dried cranberries. Let them marinate, stirring occasionally, for at least 15 minutes.
4. Once the cranberries are marinated, transfer the lemon juice marinade to a second large bowl (leave the cranberries in the small bowl). Whisk 1 tablespoon olive oil (2 tablespoons for 4 servings) into the bowl with the marinade. Taste and season with salt and pepper.
5. Stir 2 tablespoons butter (4 tablespoons for 4 servings), 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 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 time according to the grain’s instructions.

How can I make this dish vegan?

Omit the Parmesan cheese and use a vegan butter substitute or additional olive oil. The salsa verde pepitas are already vegan.

Can I prepare the components in advance?

Absolutely. Cook the farro, roast the vegetables and marinate the cranberries up to a day ahead. Assemble the bowls just before serving.