Roasted Veggie Farro Bowls
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Roasted Veggie Farro Bowls

Roasted Veggie Farro Bowls

with Marinated Cranberries and Salsa Verde Sunflower Pepitas

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.

Tags:
Veggie
Allergens:
Wheat
Milk

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

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

Arugula

¼ cup

Parmesan Cheese

(Contains Milk)

½ ounce

Salsa Verde Sunflower Pepitas

(Contains Milk)

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Vegetable Oil

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate116 g
Sugar29 g
Dietary Fiber16 g
Protein21 g
Cholesterol45 mg
Sodium550 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.

Utensils

Baking Sheet
Medium Pot
Large Bowl
Small Bowl
Zester
Whisk

Instructions

Cook Farro
1

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). 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.

Prep and Roast Veggies
2

Meanwhile, wash and dry all produce. Halve, peel, and cut onion into 1-inchthick 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. Spread out on prepared baking sheet. Roast until browned and tender, 20-25 minutes.

Marinate Cranberries
3

While veggies roast, zest and quarter lemon (quarter both lemons for 4 servings). In a small bowl, combine 1 tsp sugar (2 tsp for 4) and juice from 2 lemon wedges (4 wedges for 4). Stir in cranberries. Let marinate, stirring occasionally, at least 15 minutes.

Make Dressing
4

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.

Finish Farro and Make Salad
5

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.

Serve
6

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.

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