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

Farro, an ancient hulled wheat grain, brings a wonderful chewy texture and nutty flavor to this colorful grain bowl. Paired with caramelized roasted sweet potatoes and onions, peppery arugula and sweet-tart marinated cranberries, every bite is a delightful contrast of flavors and textures.

A bright lemon dressing ties everything together, while nutty Parmesan and crunchy salsa verde sunflower pepitas add the perfect finishing touches. This bowl is as satisfying as it is wholesome-perfect for a nourishing 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

1.16 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 your 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 the farro is tender, 25-30 minutes. Tip: If there’s 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 on the top rack until browned and tender, 20-25 minutes.
3. While the vegetables roast, zest the lemon and then quarter it (for 4 servings, zest 1 lemon and quarter both). In a small bowl, combine the juice from 2 lemon wedges (4 wedges for 4 servings) and 1 teaspoon sugar (2 teaspoons for 4). 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 (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 rest of the 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 other hearty grains like spelt, barley or brown rice. Adjust cooking times according to the grain’s package 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 gently and add fresh arugula if needed.

Can I make this recipe vegan?

Absolutely! Omit the Parmesan cheese and use a vegan butter substitute or additional olive oil. The dish will still be delicious.