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

Farro, an ancient hulled wheat, is beloved for its chewy texture and nutty flavor. In this vibrant bowl, we pair it with sweet roasted vegetables, peppery arugula and sweet-tart marinated cranberries. A lemony dressing ties everything together, while nutty Parmesan and crunchy Salsa Verde Sunflower Pepitas add the perfect finishing touches.

This recipe is designed to be simple and convenient, using pre-measured ingredients for a delicious meal that comes together in under an hour. Whether you’re looking for a hearty lunch or a satisfying dinner, this farro bowl is sure to please.

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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 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 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 heat and simmer until the farro is tender, 25-30 minutes. If there is excess liquid, pour 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 cut the onion into 1-inch-thick wedges. Dice the sweet potatoes into ½-inch pieces. In a large bowl, toss the vegetables with a generous drizzle of vegetable oil, chili powder, salt and pepper. Spread the vegetables evenly on the preheated baking sheet. Roast until browned and tender, 20-25 minutes.
3. While the vegetables roast, zest and quarter the lemon. In a small bowl, combine 1 teaspoon sugar (2 teaspoons for 4 servings) and the juice from half the lemon. 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, leaving the cranberries in the small bowl. Whisk 1 tablespoon olive oil (2 tablespoons for 4 servings) into the bowl with the marinade. Season with salt and pepper to taste.
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 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 whole grains like spelt, barley or wheat berries. Adjust cooking time according to the grain’s instructions.

How do I store leftovers?

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

Can I make this recipe vegan?

To make it vegan, omit the Parmesan cheese and use a vegan butter substitute or additional olive oil instead of butter.