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.
The quantities provided above are averages only.
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
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
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). 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.
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.
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.
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 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.
