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

Farro, an ancient whole wheat grain, brings a delightful chewy texture and nutty flavor to this vibrant bowl. Paired with roasted sweet potatoes and onions, peppery arugula and sweet-tart marinated cranberries, every bite is a balance of earthy, tangy and fresh notes. A lemony dressing ties it all together, while nutty Parmesan and our signature Salsa Verde Sunflower Pepitas add a crunchy finish.

This recipe is perfect for a satisfying lunch or dinner that comes together with simple, wholesome ingredients. The farro is cooked with veggie stock for extra depth and the vegetables are roasted with chili powder for a subtle warmth. Whether you’re meal-prepping or cooking for a crowd, this bowl is 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 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 drizzle of vegetable oil, chili powder, salt and pepper. Carefully spread the vegetables on 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 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, stirring occasionally, for at least 15 minutes.
4. After the cranberries have marinated, transfer the lemon juice marinade to a second large bowl (leave the cranberries in the small bowl). Whisk 1 tablespoon of olive oil into the bowl with the marinade. 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 remaining roasted vegetables. Toss to coat and 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 desired. 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 according to the grain’s package instructions.

How do I store leftovers?

Store the farro mixture and the salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the farro before serving and add the salad fresh.

Can I make this recipe vegan?

Absolutely! Omit the Parmesan cheese and use a vegan butter substitute or additional olive oil. The pepitas are already plant-based.