Roasted Veggie Farro Bowls
with Marinated Cranberries & Salsa Verde Sunflower Pepitas
- Wheat
- Milk
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!
Ingredients
1 unit
Veggie Stock Concentrate
2 ounce
Arugula
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
½ ounce
Salsa Verde Sunflower Pepitas
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
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 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of flavors, with the sweet-tart cranberries and lemon dressing complementing the nutty farro and roasted veggies 🍲.
- Ease of prep: Some found it time-consuming to prepare, with farro taking longer to cook than expected; consider adjusting cooking times.
- Suggestions: Toast the farro before cooking for extra nuttiness; add more cranberries or lemon juice to boost the dressing flavor.
- Leftovers: Tastes even better the next day as flavors meld, though arugula may wilt; consider keeping greens separate until serving.
- Texture: Customers enjoyed the mix of chewy farro, crisp veggies, and soft sweet potatoes for a satisfying blend of textures.
Reviews from our home cooks
Loved, loved, loved these! Excellent flavor and it was fun to cook farro as I haven't done it in awhile. Mixing the stock and the dressing into the farro, and dividing the roasted veggies between the farro and arugula really worked well. I did add grape tomatoes to the roasted veggie to round it out a bit, and they were excellent in it. I had never marinated craisins either, and that is a terrific trick. I'll make this again for sure.
Outstanding recipe. I loved the combination of cranberries, lemon, fresh greens, chewy farro, and the roasted veggies. The only change I made was to double the lemon juice as I LOVE lemon, and it was PERFECT! Great minds are creating these dishes and I'm giving this one five stars!
Tasted great. Nice combination of flavors. There wasn't enough marinade to share w/ the farro & make a dressing. Also, I find sprinkling zest difficult so I put half the zest into the cooked farro along with some olive oil. I put the rest of the zest in the dressing + 1T water. I did not fuss with mixing the vegetables. Just served with a layer of farro, then roasted vegs, then topped with the salad.
Absolutely delicious!! wouldn't change a thing! Big portions and wonderful flavor, the onions and sweet potatoes were slightly caramelized and full of flavor and the marinated cranberries perfectly complimented the dish. We've never had farro before, but it was delicious! Can't wait to have this dish again!
Too many steps towards the end of the recipe to make the seasoning, so was a little confusing but it was a delicious veggie farro bowl
One of our favorites so far. The warm farro was delicious and the roasted veggies, fresh arugula and cranberries made it fabulous!
Yummy! Yummy! the Marinated Cranberries were brilliant! I have already made them again as part of a Kale and Arugula Salad. I've made farro a few times previously - but not like this! It was so flavorful! A very good and filling meal!
The cranberries and sunflower seeds were a nice touch, but the timing of the farro, veggies, and cranberry marination didn't work super well for a quick meal prep. I would probably skip the cranberry marination next time and just make the salad dressing separately.
Really liked the marinated cranberries and all of the texture and flavor in this dish. The farro is a nice change. I added mushrooms because hubby doesn't like sweet potato :)
This was our first experience with Farro- and we were surprised how creamy it was. The chili powder roasted onion and sweet potato was wonderful and the dressing perfect. We loved this recipe- filling but light
