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

This roasted veggie farro bowl is a celebration of textures and flavors. Chewy farro, a nutty ancient grain, forms the base, topped with caramelized sweet potatoes and onions, peppery arugula and sweet-tart marinated cranberries. A lemony dressing ties it all together, while crunchy salsa verde sunflower pepitas add a final savory kick.

Perfect for a wholesome lunch or dinner, this bowl is as satisfying as it is nutritious. The combination of roasted vegetables, tangy cranberries and creamy Parmesan cheese creates a balanced meal that will keep you coming back for more.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Salsa Verde Sunflower PepitasView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potatoes into 1/2-inch cubes. Peel and slice the onion into thin wedges.
3. Toss the sweet potatoes and onion with 1 tablespoon cooking oil, chili powder, salt and pepper. Spread evenly on the baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
4. While the vegetables roast, cook the farro: In a medium saucepan, bring 1.5 cups of water to a boil. Add the farro and veggie stock concentrate. Reduce heat to low, cover and simmer for 20-25 minutes until tender. Drain any excess liquid.
5. Prepare the marinated cranberries: In a small bowl, combine the dried cranberries with 2 tablespoons hot water, 1 teaspoon sugar and a squeeze of lemon juice. Let sit for at least 10 minutes.
6. Make the lemon dressing: In a small bowl, whisk together the juice of the lemon, olive oil, salt and pepper to taste.
7. Assemble the bowls: Divide the cooked farro among serving bowls. Top with roasted sweet potatoes and onions, a handful of arugula and marinated cranberries. Drizzle with lemon dressing.
8. Garnish with grated Parmesan cheese and a sprinkle of salsa verde sunflower pepitas. Serve warm.

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 accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Is this recipe gluten-free?

Farro contains gluten. For a gluten-free version, use quinoa or rice.