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

This vibrant grain bowl brings together chewy farro, sweet roasted vegetables and a burst of tangy-sweet marinated cranberries. Tossed with a bright lemon dressing and topped with peppery arugula, nutty Parmesan and crunchy salsa verde sunflower pepitas, it’s a satisfying meal that’s as colorful as it is flavorful.

Perfect for a wholesome lunch or dinner, this bowl is packed with texture and taste. The farro provides a hearty base, while the roasted sweet potatoes and onions add caramelized sweetness. The marinated cranberries offer a tart pop and the creamy Parmesan ties everything together. Finish with a sprinkle of lemon zest for an extra fresh note.

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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. Preheat the oven to 425°F. Lightly oil a baking sheet and place it on the top rack to heat. 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; 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 yellow 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 generous drizzle of vegetable oil, chili powder, salt and pepper. Carefully spread the vegetables onto 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 then quarter it. In a small bowl, combine the juice from 2 lemon wedges and 1 teaspoon of sugar. Stir in the dried cranberries and let them marinate for at least 15 minutes, stirring occasionally.
4. Once the cranberries have marinated, transfer the lemon juice marinade to a second large bowl, leaving 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 rest of the roasted vegetables. Toss to coat, then 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 barley, spelt or brown rice. Adjust cooking times according to the grain’s package instructions.

How do I store leftovers?

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

Can I make this recipe vegan?

Absolutely! Omit the Parmesan cheese and use a vegan butter substitute or additional olive oil. The dish will still be delicious.