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

Farro, an ancient hulled wheat, is prized for its chewy texture and nutty flavor. In this vibrant bowl, we pair it with roasted sweet potatoes and onion, peppery arugula, sweet-tart marinated cranberries, a bright lemon dressing, nutty Parmesan and our signature salsa verde sunflower pepitas.

This dish is a celebration of textures and flavors-earthy, tangy, creamy and crunchy all at once. Perfect for a satisfying lunch or dinner, it’s a bowl that will win you over with every bite.

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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.
2. In a medium pot, combine farro, veggie stock concentrate and 3½ cups water (6 cups for 4 servings). Bring to a boil, then cook until farro is tender, 25-30 minutes. If there is excess stock, pour it off; if stock evaporates before farro is done, add a splash of water.
3. Meanwhile, wash and dry all produce. Halve, peel and slice the onion into 1-inch-thick wedges. Dice sweet potatoes into ½-inch pieces.
4. In a large bowl, toss the veggies with a drizzle of vegetable oil, chili powder, salt and pepper. Carefully spread them on the preheated baking sheet. Roast on the top rack until browned and tender, 20-25 minutes.
5. While the veggies roast, zest and quarter the lemon. 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 and let marinate, stirring occasionally, for at least 15 minutes.
6. Once the cranberries are marinated, transfer the lemon juice marinade to a second large bowl (leave the cranberries in the small bowl). Whisk in 1 tablespoon olive oil (2 tablespoons for 4 servings). Season with salt and pepper to taste.
7. Stir 2 tablespoons butter (4 tablespoons for 4 servings), half of the roasted veggies and half of the dressing into the pot with the farro. Season with salt and pepper.
8. In the bowl with the remaining dressing, add the arugula, marinated cranberries and remaining roasted veggies. Toss to coat. Season with salt and pepper.
9. 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 barley, spelt or brown rice. Adjust cooking times according to the grain’s package instructions.

How can I make this dish vegan?

Omit the Parmesan cheese and use a dairy-free butter or olive oil instead of butter. The rest of the ingredients are plant-based.

Can I prepare the components ahead of time?

Absolutely. Cook the farro and roast the veggies up to 2 days in advance. Store them separately in the refrigerator. Assemble the bowls just before serving.