Roasted Veggie Farro Bowls
with Marinated Cranberries & Salsa Verde Sunflower Pepitas
Ingredients
- ¾ Cup farro
- 1 veggie stock concentrate
- 1 yellow onion
- 2 sweet potatoes
- 1 tsp chili powder
- 1 lemon
- 1.16 oz Ocean Spray Craisins dried cranberries
- 2 oz arugula
- ¼ Cup Parmesan cheese
- ½ oz salsa verde sunflower pepitas
Also: vegetable oil, sugar, olive oil, butter, kosher salt, black pepper
Steps
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Cook farro
- Place a lightly oiled baking sheet on top rack and preheat oven to 425 degrees. In a medium pot, combine farro, stock concentrate, and 3 1/2 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.
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Prep & roast veggies
- Meanwhile, wash and dry all produce. Halve, peel, and slice onion into 1-inch-thick wedges. Dice sweet potatoes into 1/2-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.
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Marinate cranberries
- 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.
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Make dressing
- Once cranberries are marinated, transfer lemon juice marinade to a second large bowl (leave 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.
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Finish farro & make salad
- 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.
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Serve
- 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.