Roasted Sweet Potato Farro Bowls
with Marinated Cranberries & Pepitas
Farro, a variety of hulled wheat, is praised for its chewy texture and nutty flavor. To make this grain bowl shine, we pair our beloved farro with roasted vegetables, fresh watercress, sweet-tart marinated cranberries, lemony dressing, nutty Parmesan, and crunchy pepitas. You’re not farro from digging into this hearty meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Farro
(Contains Wheat)
1 unit
Veggie Stock Concentrate
1 unit
Yellow Onion
2 unit
Sweet Potatoes
1 teaspoon
Chili Powder
1 unit
Lemon
1 ounce
Dried Cranberries
2 ounce
Watercress
¼ cup
Parmesan Cheese
(Contains Milk)
½ ounce
Pepitas
Not included in your delivery
1 teaspoon
Sugar
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 cut 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 prepared baking sheet. • Roast until browned and tender, 20-25 minutes.
• While veggies roast, zest and quarter lemon (for 4 servings, zest one lemon and quarter both). • In a small bowl, combine juice from 2 lemon wedges and 1 tsp sugar (4 lemon wedges and 2 tsp sugar 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 watercress, marinated 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.
