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

This roasted vegetable and farro bowl is a celebration of textures and flavors. Chewy farro provides a nutty base, while sweet roasted sweet potatoes and onions add caramelized depth. Tart marinated cranberries and a bright lemon dressing cut through the richness and peppery arugula brings freshness. Topped with nutty Parmesan and crunchy salsa verde sunflower pepitas, every bite is a delight.

Perfect for a wholesome lunch or dinner, this bowl is as nourishing as it is delicious. The farro is cooked with veggie stock concentrate for extra savory flavor and the simple homemade dressing ties everything together. You’ll love the combination of sweet, tangy and savory elements in this satisfying grain bowl.

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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

2 teaspoon 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. Preheat the oven to 425°F with a baking sheet on the top rack. In a medium pot, combine the farro, veggie stock concentrate and 4 cups of water. Bring to a boil, then reduce heat and simmer until the farro is tender, about 30 minutes. If the liquid evaporates before the farro is done, add a splash more water.
2. Meanwhile, prepare the vegetables: halve, peel and cut the yellow onion into 1-inch wedges. Dice the sweet potatoes into ½-inch pieces. In a large bowl, toss the onion and sweet potatoes with chili powder, a drizzle of vegetable oil, salt and pepper. Carefully transfer the vegetables to the preheated baking sheet. Roast until browned and tender, 20-25 minutes.
3. While the vegetables roast, zest the lemon to get 1 teaspoon of zest, then quarter the lemon. In a small bowl, combine 1 teaspoon of sugar and the juice from 2 lemon wedges. Stir in the dried cranberries and let them marinate for 15 minutes, stirring occasionally.
4. After the cranberries have marinated, transfer the lemon juice mixture (but not the cranberries) to a large bowl. Whisk in 1 tablespoon of olive oil and season with salt and pepper to make the dressing.
5. Stir 2 tablespoons of butter, half of the roasted vegetables and half of the dressing into the cooked farro. Season with salt and pepper. In the same large bowl that held the dressing, combine the arugula, the marinated cranberries, the remaining roasted vegetables and the remaining dressing. Toss to coat, then season with salt and pepper.
6. Divide the farro mixture between serving bowls. Top with the arugula mixture. Sprinkle with Parmesan cheese, lemon zest and salsa verde sunflower pepitas. Serve with the remaining lemon wedges for squeezing over the top.

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.

Can I make this dish ahead of time?

You can cook the farro and roast the vegetables in advance. Assemble the bowls just before serving to keep the arugula fresh.

What can I use instead of salsa verde sunflower pepitas?

You can substitute with regular roasted pepitas or any crunchy seed and add a pinch of chili and herbs for a similar flavor profile.