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 this bowl shine, we pair the tasty ancient grain with roasted sweet potatoes and onion, peppery arugula, sweet-tart marinated cranberries, lemony dressing, nutty Parmesan cheese, and our own Salsa Verde Sunflower Pepitas. Get ready to be bowled over!


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

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyEasy
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 ounce

Dried Cranberries

2 ounce


¼ cup

Parmesan Cheese


½ ounce

Salsa Verde Sunflower Pepitas


Not included in your delivery

1 teaspoon


1 tablespoon

Cooking Oil

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate119 g
Sugar31 g
Dietary Fiber15 g
Protein20 g
Cholesterol45 mg
Sodium600 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). 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 slice onion into 1-inch-thick wedges. Dice sweet potatoes into ½-inch pieces. In a large bowl, toss veggies 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 one lemon; quarter both). • In a small bowl, combine juice from two lemon wedges (four wedges for 4) and 1 tsp sugar (2 tsp for 4). Stir in cranberries. Let marinate, stirring occasionally, at least 15 minutes.


• Once cranberries have 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.