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American Recipes
Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl

with Marinated Cranberries and 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.


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 ounce

Dried Cranberries

2 ounce


¼ cup

Parmesan Cheese


1 ounce

Salsa Verde Sunflower Pepitas


Not included in your delivery

1 teaspoon


2 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate118 g
Sugar29 g
Dietary Fiber17 g
Protein23 g
Cholesterol45 mg
Sodium570 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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Adjust oven rack to top position, then place a baking sheet inside. Preheat oven to 425 degrees. Place farro, stock concentrate, and 4 cups water in a medium pot. Boil until farro is tender, about 30 minutes. TIP: If water evaporates before farro is cooked, add a splash more.


Meanwhile, wash and dry all produce. Halve, peel, and cut onion into 1-inch wedges. Dice sweet potatoes into ½-inch pieces. Toss veggies in a large bowl with chili powder, a large drizzle of oil, salt, and pepper. Transfer to preheated sheet. Roast until browned and tender, 20-25 minutes.


While veggies roast, zest 1 tsp zest from lemon; quarter lemon. In a small bowl, combine 1 tsp sugar and juice from 2 lemon wedges. Stir in cranberries. Let marinate, stirring, for 15 minutes.


Once cranberries have marinated 15 minutes, transfer lemon juice mixture to a large bowl. (Leave cranberries in small bowl.) Whisk 1 TBSP olive oil into lemon juice mixture; season with salt and pepper.


Stir 2 TBSP butter, half the roasted veggies, and half the dressing into farro. Season with salt and pepper. Add arugula, cranberries, and remaining roasted veggies to bowl with remaining dressing; toss to coat. Season with salt and pepper.


Divide farro mixture between bowls. Top with arugula mixture. Sprinkle with Parmesan, lemon zest, and Salsa Verde Sunflower Pepitas. Serve with remaining lemon wedges for squeezing over.