Roasted Sweet Potato Farro Bowls
with Marinated Cranberries & Pepitas
- Wheat
- Milk
Farro, a variety of hulled wheat, is praised for its chewy texture and nutty flavor. To make this grain bowl shine, we pair our beloved farro with roasted vegetables, fresh watercress, sweet-tart marinated cranberries, lemony dressing, nutty Parmesan, and crunchy pepitas. You’re not farro from digging into this hearty meal.
Ingredients
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
1 unit
Onion
1 unit
Lemon
2 unit
Sweet Potato
¾ cup
Farro
(Contains: Wheat)
1 teaspoon
Chili Powder
1 ounce
Dried Cranberries
2 ounce
Watercress
½ ounce
Pepitas
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees. • In a medium pot, combine farro, stock concentrate, and 3½ cups water (6 cups for 4 servings). Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
• Meanwhile, wash and dry produce. • Halve, peel, and cut onion into 1-inch- thick wedges. Dice sweet potatoes into ½-inch pieces. Toss veggies in a large bowl with a large drizzle of oil, chili powder, salt, and pepper. Carefully spread out on prepared baking sheet. • Roast until browned and tender, 20-25 minutes.
• While veggies roast, zest and quarter lemon (for 4 servings, zest one lemon and quarter both). • In a small bowl, combine juice from 2 lemon wedges and 1 tsp sugar (4 lemon wedges and 2 tsp sugar for 4). Stir in cranberries. • Let marinate, stirring occasionally, at least 15 minutes.
• Once cranberries are marinated, transfer lemon juice marinade to a second large bowl (leaving cranberries in small bowl). Whisk 1 TBSP olive oil (2 TBSP for 4 servings) into bowl with marinade; taste and season with salt and pepper.
• Stir 2 TBSP butter (4 TBSP for 4 servings), half the roasted veggies, and half the dressing into pot with farro. Season with salt and pepper. • To bowl with remaining dressing, add watercress, marinated cranberries, and remaining roasted veggies; toss to coat. Season with salt and pepper.
• Divide farro mixture between bowls. Top with salad. Sprinkle with Parmesan, pepitas, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of sweet and savory flavors, with cranberries adding a delightful tang 🍲.
- Ease of prep: Some found it time-consuming, with farro taking longer to cook than expected; others enjoyed the hands-on process.
- Suggestions: Consider toasting the pepitas, adding extra herbs for deeper flavor, or swapping watercress for arugula or spinach.
- Portions: Generous servings; many had leftovers for lunch the next day or found it filling enough for 3-4 meals.
- Texture: Customers enjoyed the variety of textures, from chewy farro to crunchy pepitas and tender sweet potatoes.
Reviews from our home cooks
I haven't had farro in quite some time and this meal just intrigued me. It is shockingly filling for basically a bunch of veggies. And SO good! The sweet potato adds just the right amount of sweetness. Delicious!
I absolutely LOVED the roasted sweet potato farro bowl. I will select this whenever it appears. So clean, fresh, wonderful tastes and textures.
Timing of prep instructions could be better. Cooking of farro and roasting of sweet potatoes takes the same amount of time, so the prep of the potatoes should come first, then cooking of both the potatoes and farro would happen simultaneously.
I ended up making this as my lunch for the week at the office, and it's perfect for this. Left the watercress, cheese and pepitas out, mixed all veggies and dressing into the farro while hot. Then the next day I heated the grain/veggie mixed and topped with the cold ingredients. Turned out great.
There was a lot going on in this bowl. It looked beautiful and was mostly just a fresh, mentally feel-good kind of food. Without the cranberries (should have been more) the taste falls flat. But I like mild foods so it was fine by me.
Great flavors and tasted super fresh. Loved the farro, I never use this grain and now we love it! The meal felt very light but was very filling.
I liked this meal and especially liked that it had watercress for a different and nutritious leafy green and that it was with farro instead of a white processed carb (assuming that the farro is not the pearled and and not cracked).
This dish is very good but it had too many sweet potatoes for me. I picked out some of the sweet potatoes to give it more balance with the farro. I had never eaten farro before making this dish. It's pretty good.
The Farro had great flavor and the combination of the sweet and savory was a perfect Fall meal.
This recipe made 4 smaller meals for me. Farro is very filling.
