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

This hearty grain bowl is packed with texture and flavor: chewy farro, sweet roasted vegetables, peppery arugula and tangy marinated cranberries. A lemony dressing ties it all together, while crunchy salsa verde sunflower pepitas and nutty Parmesan add the perfect finishing touches.

Perfect for a wholesome lunch or dinner, this bowl is as nutritious as it is delicious. The farro provides a satisfying chew and the roasted sweet potatoes and onions bring natural sweetness that balances the bright, tangy elements.

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

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with spelt, barley or brown rice. Adjust cooking time according to the grain’s instructions.

How do I store leftovers?

Store the farro mixture and arugula mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat the farro and veggies, then add fresh arugula and toppings.

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.