Roasted Veggie Farro Bowls

Roasted Veggie Farro Bowls

with Marinated Cranberries & Salsa Verde Sunflower Pepitas

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Farro, a variety of hulled wheat, is praised for its chewy texture and nutty flavor. To make the this grain bowl shine, we pair our beloved farro with sweet roasted vegetables, peppery arugula, sweet-tart marinated cranberries, lemony dressing, nutty Parmesan cheese, and our own Salsa Verde Sunflower Pepitas.

Tags:VeggieCalorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



1 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

2 unit

Sweet Potato

1 teaspoon

Chili Powder

1 unit


1.16 ounce

Ocean Spray® Craisins® Dried Cranberries

2 ounce


¼ cup

Parmesan Cheese


½ ounce

Salsa Verde Sunflower Pepitas


Not included in your delivery

1 teaspoon


1 tablespoon

Vegetable Oil

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate100 g
Sugar24 g
Dietary Fiber15 g
Protein18 g
Cholesterol45 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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). Boil 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 all produce. Halve, peel, and slice 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 preheated baking sheet. Roast on top rack until browned and tender, 20-25 minutes.


While veggies roast, zest and quarter lemon (for 4 servings, zest 1 lemon; quarter both). In a small bowl, combine juice from 2 lemon wedges (4 wedges for 4) and 1 tsp sugar (2 tsp 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 arugula, 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.